Another one from the master - Fergus Henderson's recipe for deviled kidneys. I'm using lamb kidneys that I got from my meat CSA, Stillman Farm, they do this wonderful thing where they give away all the off bits and offal for free to members. My meat CSA is amazing - everyone should join one.
The recipe is very simple. Remove the sinewy bit from the center of each kidney, roll them in seasoned flour and fry in butter in a very hot pan (2 minutes each side). Add a large shake of worcestershire sauce and some chicken stock, once everything has 'gotten to know each other' take the kidneys from the pan and put on a piece of toast to rest. Continue to reduce the sauce, and when ready pour the reduced sauce over the kidneys on toast.
The recipe is very simple. Remove the sinewy bit from the center of each kidney, roll them in seasoned flour and fry in butter in a very hot pan (2 minutes each side). Add a large shake of worcestershire sauce and some chicken stock, once everything has 'gotten to know each other' take the kidneys from the pan and put on a piece of toast to rest. Continue to reduce the sauce, and when ready pour the reduced sauce over the kidneys on toast.
Deviled kidney on toast with Brussels sprouts tossed in grainy mustard.
This recipe reminds me of my Dad - I can see him eating these for lunch on a cold day in Nova Scotia with a pint of dark beer.
The kidney's are simple and salty and the toast soaks up the gravy in just the right way. If my cholesterol weren't already high I would eat this for lunch everyday. Or maybe breakfast.
The kidney's are simple and salty and the toast soaks up the gravy in just the right way. If my cholesterol weren't already high I would eat this for lunch everyday. Or maybe breakfast.
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