Devilled Kidneys

Devilled Kidneys 

Devilled kidneys are delicious as a breakfast dish — serve on buttery toast with freshly squeezed orange juice. A more substantial dish for lunch or supper can be made by serving with riceView Rice Article or mashed potatoes.

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Serves: 8
  1. Soak kidneys in cold, salted water, skin, remove core, then chop in 1,5 to 2 centimetre pieces

  2. Heat olive oil and butter in a frying pan or saucepan and sauté onion until it is soft

  3. Add garlic and sauté briefly, before adding kidneys

  4. Cook for five minutes, or until the kidneys start to brown

  5. Add Worcestershire sauce, chutney, mustard and water and cook over a gentle heat for 15 minutes

  6. Season to taste, adding more water if the kidneys are too dry

  7. Spoon kidneys on to buttered toast and sprinkle with parsley.

Category: Entrée

Cuisine: British

Sub-Category: Offal