Simple & Delicious Devilled Kidneys on Toast Recipe
Never tried cooking with kidneys before? Then you must try this simple and delicious recipe of devilled kidneys on toast!
If you’ve never tried pigs kidneys (also referred to as pork kidneys) before or maybe thought twice about tasting them, then this is the recipe to change your mind! Now, Lana wasn’t a huge fan of kidneys until I made this delicious take on devilled kidneys on toast for her. I think that one of the reasons she wasn’t keen on kidneys, was probably due to how she remembered the taste and how rubbery overcooked kidneys or liver were, when she was growing up (let’s face it how many of our parents knew about how to cook succulent soft liver, kidneys or al dente vegetables with bags of taste?). Let’s just say that she’s now a convert.
Devilled kidneys on toast is a classic Victorian breakfast, however I find this recipe a little to rich and heavy for breakfast so I prefer it for lunch or dinner. My twist on the original recipes does remove the devilled heat and replaces it with a much smoother, more enhanced flavour by adding red wine. So we end up with a recipe that is very simple and easy to make and perfect if you’re looking for a quick lunch or dinner idea.
A lot of people are put off from eating any type of offal, but once you try this recipe I’m sure you’ll change your mind! Did you know that there are so many health benefits with eating kidneys?
- Kidneys are rich in vitamins and nutrients e.g. Vitamin B12, omega 3 fatty acids to name a few.
- Contains anti-inflammatory properties
- It’s a great post workout meal too, as it’s an excellent source of protein
How to prepare pork kidneys
I like to use two good sized pigs kidneys for this dish, although you can use lamb or calves kidneys as well.
To prepare the pigs kidneys, make sure they’re clean but run the kidneys under the tap just to be sure. Use kitchen roll to soak up the excess water and dampen dry. Then remove the white membrane and fatty core from the kidneys. I find that it’s easier to use kitchen scissors to remove the membrane and cut the kidneys up into smaller pieces – however you can leave them whole or cut in halves but just make sure they are cooked before serving.
On a plate, mix the plain white flour with a good teaspoon of fresh black pepper (you can add some chilli powder to give it a ‘devilled’ kick if you want to). Then roll the kidney pieces into the flour mixture until all the kidneys are coated thoroughly.
How to cook devilled kidneys
Add the butter to a frying pan and cook on medium heat until it melts. Gently add the kidney pieces into the frying pan but don’t stir them around. Once browned turn the kidney pieces over and finish browning the other side. Add any remaining flour mixture to the 400ml of ‘cold’ beef stock and make sure it is all thoroughly stirred before adding it into the pan with 100ml of red wine.
Stir the mixture until it thickens (if the mixture becomes to thick then just add either water or wine to your taste until it is more like a thickened gravy). Whilst you’re waiting for the sauce to thicken, you can prepare the toast. Just pop two pieces of toast into the toaster.
Serve the kidneys on hot buttered toast. Hey presto and it’s done! Very easy to make and filling too. With this recipe you could also add mushrooms or bacon with the devilled kidneys. Mmmmmmm this for me is the best devilled kidney recipe!
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Simple and delicious devilled kidneys served on warm buttery toast. Ideal not only for breakfast, but for lunch and dinner too!
- 2 large Pigs Kidneys
- 400 ml Beef Stock
- 100 ml Red Wine
- 25 g Unsalted Butter
- 1 tspn Black Pepper
- 80 g Plain Flour
- 1 tspn Chilli Powder (optional)
Remove the white membranes and fatty core from the kidneys and discard.
Now cut the kidneys into small pieces (I prefer using kitchen scissors rather than a knife for this job)
Add flour and black pepper onto a plate and mix thoroughly.
You can add chilli powder to the mixture for that 'devilled' kick - although I don't...
Add the kidney pieces into the flour mixture and coat all over.
Melt the butter in a frying pan on medium heat.
Add the kidneys and turn the each piece over once browned.
Add any remaining flour mixture to the 'cold' beef stock and stir thoroughly.
When the kidneys have browned on both sides add the stock and red wine to the frying pan and stir until the mixture thickens.
If the mixture is too thick then just add either water or wine to your taste until it resembles thickened gravy.
Toast the bread and spread lavishly with butter.
Serve the kidneys on top of the hot buttery toast and enjoy...
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