Title : Devilled lambs kidneys with mushrooms
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Devilled lambs kidneys with mushrooms
Did you know that devilled kidneys is a Victorian British breakfast dish consisting of lamb's kidneys cooked in a spiced sauce, referred to as "devilling".
The devilling mixture consists of Worcestershire sauce, mustard, butter, cayenne pepper, salt and black pepper, although some recipes can also include curry powder in them. Chicken stock can also be used in the sauce itself.
James Boswell described devilling during the 18th century, although it was not until the 19th and 20th centuries that devilled kidneys grew in popularity as a breakfast dish. During the Edwardian era, the dish was typically served in gentlemen's clubs and was part of a cuisine which also included items such as kedgeree or kippers.
In the modern era it has mostly been promoted as a supper dish instead of at breakfast, and is regularly featured in cookbooks and by celebrity chefs such as Rick Stein, 'The Hairy Bikers' and Marco Pierre White.
So do please have a look at this Victorian inspired recipe, and decide whether you may give it a try for breakfast or a light supper, perhaps even a light lunch!
One thing I would say is - when it comes to the toast - use a low carb bread.
Ingredients:
Serves Two
4 lambs kidneys
2tbsp plain flour
½tsp cayenne pepper
½tsp English mustard
few drops Worcestershire sauce
4tsp olive oil
50g butter
2 shallots, peeled and finely chopped
1 clove garlic, peeled and crushed
150g chestnut mushrooms, wiped and sliced
50ml chicken stock
1tsp crème fraiche
1tsp parsley, chopped
salt
ground black pepper
2 slices toast - use a low carb bread
Method:
1. Skin and core the kidneys with a pair of scissors.
2. In a bowl mix together the flour, cayenne pepper and mustard powder. Toss the kidneys in the flour and shake off the excess.
3. Preheat a frying pan; add 2tsp of the oil and the butter, fry the kidneys for 3-4 minutes until golden. Remove from the pan and set aside.
4. Add the remaining oil to the pan with the shallots, garlic and mushrooms and sauté over a medium heat for 2-3 minutes. Add a few drops of Worcestershire sauce to the pan, pour in the stock and reduce by half. Add the crème fraîche and kidneys to reheat for 1 minute and season to taste.
5. Finally, add the chopped parsley an extra sprinkling of cayenne pepper and serve on hot toast - using a low carb bread.
Original idea from Tesco real food here
A variety of recipe ideas are in this blog, and not all may be suitable for you, if you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
Bon Appetit
All the best Jan
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