Devilled lamb kidneys on toast
Devilled kidneys is a classic British dish traditionally served for breakfast. The kidneys are 'devilled' with a mixture of paprika, cumin and hot cayenne pepper and quickly fried in butter. Tom Noest adds a handful of chopped coriander to his recipe to add some freshness to the dish.
Ingredients
Metric
Imperial
- 8 lamb kidneys
- 200g of plain flour
- 2 tbsp of cayenne pepper
- 1 tbsp of ground cumin
- 3 tbsp of paprika
- 1 pinch of sea salt
- 1 dash of vegetable oil
- 1 knob of butter, large
- 1 handful of fresh coriander, chopped
- 4 slices of sourdough bread
Method
Begin by preparing the kidneys. Slice them in half and remove the skin and inner sinew
Mix together the flour and spices, then dredge the kidneys in the mixture to evenly coat. Tap them on the side of the bowl to remove any excess flour then place on a clean plate
- 200g of plain flour
- 2 tbsp of cayenne pepper
- 1 tbsp of ground cumin
- 3 tbsp of paprika
- 1 pinch of sea salt
Preheat a grill to high and place a large frying pan over a high heat, adding a dash of vegetable oil. Once smoking hot, add the kidneys cut-side down with a pinch of salt and cook for 1–2 minutes depending on size. Flip them over, cook for 30 seconds then add the butter
- 1 dash of vegetable oil
- 1 knob of butter
Use a spoon to baste the kidneys with the melted butter for about a minute, then add the chopped coriander and remove the pan from the heat
- 1 handful of fresh coriander, chopped
While the kidneys cook, grill your bread until nicely toasted
- 4 slices of sourdough bread
To serve, top the toast with the kidneys and finish with the buttery pan juices
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