Devilled Lamb Kidneys on Toast with Rum and Chillies from Meat Manifesto by Andy Fenner
Everyone has a hangover cure. Devilled kidneys are mine: iron from the kidneys, fat from the butter and antioxidants from the chilli make for a potent combination. I also add a splash of rum to the...
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Toaster
- Plate
Ingredients
- 1–2 Tblsp hot English mustard
- 2 chillies, finely chopped
- 1 Tblsp chutney, plus extra to serve
- 1 Tblsp extra thick Greek-style yoghurt
- dense white bread, like brioche, sliced to serve
- parsley, to serve
- 1 Tblsp cracked black pepper
- Salt, to season
- 30 ml rum
- 1 Tblsp apple cider vinegar
- 30 g butter
- 4 lamb kidneys, halved, urethra trimmed and removed
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