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    Devilled Kidneys

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    Devilled Kidneys

    The perfect dish should steady you and lift the spirits at the same time. I can't think of anything that does both with such success as devilled kidneys - especially for breakfast. A symbiotic relationship can be found in the form of devilled kidneys and a glass of black velvet: it is a joy. You can use white or brown toast, though white seems to sup up the juices better.

    • Preparation time: 10 minutes
    • Cooking time: 8 minutes
    • Total time: 18 minutes 20 minutes

    Serves: 2


    • 3 tbsp plain flour
    • 1 tsp cayenne pepper
    • 1 tsp English mustard powder
    • 30g butter
    • 6 lamb’s kidneys, suet and membrane removed, and cut in half lengthwise
    • A splash worcestershire sauce
    • 50ml chicken stock
    • 2 slices toasted bread


    1. Mix together the flour, cayenne pepper and mustard powder in a bowl and season.
    2. Get a frying pan very hot, throw in the butter and as this melts, roll the kidneys in your spiced flour, then shake them in a sieve to remove any excess. Place them in the sizzling pan and cook for 2 minutes on each side. Add the Worcestershire sauce and the chicken stock, and let all the ingredients get to know each other.
    3. Remove the kidneys to your two waiting pieces of toast, let the sauce reduce and emulsify in the pan (do not let it disappear) and pour over the kidneys and toast.

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    Drinks recommendation

    Black velvet is an equal-parts mixture of Guinness and champagne. Classicists pour the Guinness in first, then trickle the champagne over the top using the back of a spoon so the layers stay separate; others like them well-mixed.


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    4 stars