Devilled Kidneys have always had a bad reputation. However, when grilled properly, they have a subtle flavour with a kick of heat. Also, the inclusion of mango chutney and Dijon mustard, not to forget the dry mustard, lemon juice and cayenne takes these to a new level. You can always heat the marinade and serve as a sauce for added moisture and flavour. I normally serve these on buttered toast for a superb breakfast and brunch. I add cayenne pepper when I need that kick in the morning as the mustard normally does the job. Please just make sure that you do not over cook them. They should be soft and creamy not like an eraser.
In the realm of comforting British cuisine, few dishes evoke a sense of nostalgia and culinary heritage quite like devilled kidneys. With its roots deeply embedded in tradition, this hearty dish combines tender lambs’ kidneys with a tantalizing blend of spices and condiments, resulting in a savoury symphony that warms both the heart and the soul.
At the heart of devilled kidneys lies a harmonious mix of robust ingredients, each contributing to the dish’s distinctive character. Lambs’ kidneys, prized for their rich flavour and tender texture, serve as the star of the show. Their innate richness amplified by a tantalizing blend of spices and condiments. The addition of tangy mango chutney lends a subtle sweetness, while Dijon and English mustard infuse the dish with a piquant kick. A dash of cayenne pepper provides a fiery flourish, rounding out the flavour profile with a touch of warmth and depth.
While devilled kidneys may evoke images of lavish banquets and grand feasts, their preparation is surprisingly simple and homely. In the cosy confines of a kitchen, a humble skillet becomes a stage for culinary alchemy, as lambs’ kidneys are gently seared to perfection. The addition of mango chutney, Dijon and English mustard, and a sprinkle of cayenne pepper transforms these humble ingredients into a dish worthy of the most discerning palate. They infuse each bite with a symphony of flavours that speak to tradition and heritage.
In the tapestry of British cuisine, devilled kidneys stand as a testament to the enduring appeal of tradition and the timeless allure of homely comforts. With its robust flavours and simple preparation, this beloved dish invites us to embrace culinary heritage with open arms, savouring each moment as we nurture both body and soul with the nourishing power of good food and cherished memories.
Devilled Kidneys
Devilled kidneys is a Victorian British breakfast dish that packs a punch even now. Must admit i serve these with toast for a lovely breakfast.
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Add to CollectionServings: 4 people
Calories: 39kcal
Ingredients
- 12 whole lamb kidneys cut lengthwise
- 3 tbsp mango chutney finely chopped
- 2 tbsp Dijon mustard
- 2 tsp English mustard powder
- 2 tsp lemon juice
- cayenne pepper to taste
- salt to taste
- ground pepper to taste
Instructions
- Mix together the chutney, mustards, lemon juice, salt, pepper, and optional cayenne in a large bowl.3 tbsp mango chutney, 2 tbsp Dijon mustard, 2 tsp English mustard powder, 2 tsp lemon juice, salt, ground pepper, cayenne pepper
- Add the kidneys and toss to coat evenly.12 whole lamb kidneys
- Marinate at room temperature for 1 to 2 hours.
- Place the kidneys on a well-greased baking sheet and place under a preheated broiler.
- Broil until sizzling and cooked through, about 4 minutes per side.
Nutrition
Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 277mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 4g
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