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Home Dish Traditional English devilled lamb kidneys

Traditional English devilled lamb kidneys

Name: How to cook Traditional English devilled lamb kidneys - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 people
Cuisine: Us

Introduce

Chef :

Emma-Jane

Traditional English devilled lamb kidneys

Devilled lamb kidneys is a very old recipe made popular in the 1800s as a Victorian breakfast dish. It is salty, sweet and fiery spicy hence its devilled name. Kidneys aren't as popular these days but are delicious, especially with this rich sauce. I first saw a piece about this old recipe on TV and then later in a food podcast and have wanted to try it ...I'm glad I did.

Ingredient

Food ration :

6-8 people

Cooking time :

20 minutes

6-8

lambs kidneys

3 tbsp

flour

1 tbsp

English mustard

1 tbsp

tomato puree

1 cup (250 ml)

water

2 tbsp

worcestershire sauce

1 knob

butter

small onions

Cooking instructions

* Step 1

Prepare your kidneys by washing them thoroughly. Pat then completely dry.

* Step 2

Remove each white part from the centre, it's easiest to use kitchen scissors for this task. Discard the white muscley bits and slice into small bite sizes.

* Step 3

Season the kidneys well with salt and pepper and then dredge the kidneys in your flour until they are all completely covered.

* Step 4

Thinly slice your onion and add a generous knob of butter to a hot pan. Add your onions and soften a little.

* Step 5

Remove any excess flour from your kidneys and add to the onions. Turning until browned for about 2 minutes.

* Step 6

Add your mustard and tomato puree to the pan and a cup of water. Stir and bring back to a boil. Add your worcestershire sauce and reduce to a simmer for about 10 minutes until the kidney is cooked but still soft.

* Step 7

Whilst this is cooking, toast and butter your bread ready. Top with your lamb. Traditional devilled lamb kidneys were served as a breakfast hence why they are plated this way. A Rich and decadent treat.