Lamb kidneys cost very little and cook in four minutes. Devilled means hot, and the old versions leaned on cayenne and mustard to get there. Extra Hot Chilli Crunch brings black cardamom and star anise with the heat, which suits offal better than raw cayenne ever did. Breakfast, supper, or standing at the hob at midnight.
20 mins. Serves 2.
Ingredients
- 6 Lamb kidneys, halved and cored
- 1 dessertspoon Plateit Extra Hot Chilli Crunch
- 30g Butter
- 1 tsp English mustard
- 1 tbsp Worcestershire sauce
- 50ml Double cream
- 2 thick slices Sourdough, toasted
- Parsley, chopped, a handful
Method
- Pat the kidneys dry and salt them. Wet kidneys stew.
- Butter into a hot pan until it foams. Kidneys in, cut side down, 90 seconds. Turn, another 90. They should be bronze outside and pink in the middle.
- Out onto a warm plate. Off the heat, stir the mustard, Worcestershire and cream into the pan.
- Back on a low flame for a minute, then stir through 1 dessertspoon of Plateit Extra Hot Chilli Crunch. Kidneys back in with any resting juices, toss once.
- Spoon over the toast, parsley on top. Eat immediately. They toughen if you stand about.
Swap it: Chicken livers work the same way and take a minute less. Same sauce, same toast.