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Devilled Kidneys on Toast

Ingredients

  • 6 lamb kidneys

  • 2 thick slices of bread

  • 3 Tbsp plain flour

  • ½ tsp Cayenne pepper

  • ½ tsp salt

  • ¼ cup chives

  • 1 shallot

  • 3 Tbsp + 1 tsp butter


Devilled Sauce

  • 2 Tbsp Worcestershire sauce     

  • 1 Tbsp English mustard                 

  • ½ cup beef stock

  • 3 Tbsp + 1 Tbsp Brandy (optional)

Preparation

  1. Cut the kidneys in half lengthwise and remove the white membrane. Pat them dry with paper towel.


  1. Cut and peel the shallot and dice very finely. Chop the chives into a fine dice.


  1. Mix together the mustard, Worcestershire, and broth in a bowl.


  2. Mix the flour, cayenne pepper and salt on a plate. Place the kidneys cut side down in the flour.


  1. Heat the butter in a 12-inch skillet over high heat. When it starts to foam, tap off the excess flour on the kidneys and place the cut side in the pan and cook for 90 seconds. Heat grill or another pan to toast the bread on both sides.


  1. Flip the kidneys and add the shallots and cook for 30 seconds stirring constantly. Pour in the brandy and cook until reduced by 2/3 for another minute.


  1. Finally pour the devilled sauce and cook for a final minute or so, the sauce should thicken a little.


  1. Butter the toast, add the kidneys, add some sauce, and sprinkle with chives.

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