The process of ‘devilling’ is an old English tradition, thought to date back to Victorian times, where the combination of piquant Worcestershire sauce, fiery English mustard and cayenne pepper proves we Brits enjoyed our spice long before fresh chilli peppers became common here.
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Yields:
2 serving(s)
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
557
Ingredients
3
smoked streaky bacon rashers
4
lamb's kidneys
25g
butter, plus extra for the toast
100g
baby chestnut mushrooms, halved
1Tbsp.
plain flour
1/8tsp.
cayenne pepper
1Tbsp.
tomato ketchup
1Tbsp.
English mustard
1Tbsp.
Worcestershire sauce
1Tbsp.
finely chopped chives
2
large, thick slices bread, we used seeded batch
Directions
Step 1Cook the bacon rashers in a single layer in a frying pan over low-medium heat, until golden and starting to crisp. Remove to a plate (reserve fat in pan) and cover with foil to keep warm.
Step 2Meanwhile, prepare the kidneys. Trim off any white fat from the outsides and gently remove the thin silvery membrane surrounding kidneys (if present) with your fingers. Slice kidneys in 1/2 and use kitchen scissors to snip out the fatty core. Rinse kidneys under cold water, then thoroughly pat dry using kitchen paper. Cut each kidney 1/2 into 3.
Step 3Add the butter to the empty bacon pan and increase heat to medium-high. When melted, add the kidneys and cook for 2min, stirring occasionally, until starting to brown. Stir in the mushrooms and cook for 2min. Sprinkle in the flour and cayenne pepper and stir to coat.
Step 4Add the ketchup and mustard, then gradually stir in 125ml water to make a smooth sauce. Bring to the boil, stirring, then add the Worcestershire sauce and some seasoning. Reduce heat to low- medium and bubble gently for 10min, stirring occasionally. Stir in most of the chives and check seasoning.
Step 5Meanwhile, toast the bread slices and arrange on 2 plates. Spread some butter over the top of each slice and halve. Top with the kidney mixture. Break the bacon into shards and scatter on top of the kidney mixture. Sprinkle over the remaining chives and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
