Sunday, 6 March 2011

Devilled Lamb's Kidneys on Toast, with a poached egg

I know this won’t be everyone’s cuppa tea but give it a go if you can. It hasn’t got a massive offal flavour as the strong seasoning helps to balance it with more familiar tastes. This is a British classic which is nutritional, cheap to make and very satisfying.

For the dressing...

2 Tbsp Tomato Puree
1 tsp English Mustard
2 tsp Lemon Juice
A few of dashes of tobasco
1 tsp Worcestershire Sauce
Salt & Pepper


1 tsp Vegetable Oil
1 tbsp butter
3 Medium sized lamb’s kidneys (sliced into inch strips)

And finally...

1 Free Range Egg


Combine all the dressing ingredients in a bowl and stir thoroughly.

Put your egg on to poach (about 3-4 minutes for a nice runny yolk). I use these great silicon egg poachers.

Heat the oil in a small frying pan and then add the butter. When it is fully melted, add the kidneys over a medium high heat and fry for 1-2 minutes until nearly cooked. Throw in the dressing and simmer for another 30 seconds to 1 minute until the kidneys are cooked through. Too little cooking and they could taste of raw offal, too much cooking and they’re tough. Be Careful.

Serve the kidneys with the pan juices over 2 slices of thick granary bread, generously buttered. The poached egg sits on top. In the image below I have tossed in a few halved cherry tomatoes with the sauce, but only because I had them lying around.

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