Devilled kidneys
Enjoy devilled kidneys, a classic Victorian dish, as a light lunch or starter. This recipe features a delicious, rich sauce you'll love!
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Toaster
- Plate
Ingredients
- 4 very fresh pig’s kidneys
- 1 tbsp lard or olive oil
- A small glass of cider brandy
- 1½ tbsp cider vinegar
- A healthy shake of Worcestershire sauce
- 1 tbsp English or Dijon mustard
- A pinch of cayenne pepper
- 1 heaped tsp redcurrant, crab apple or other fruit jelly
- 2–3 tbsp double cream
- Sea salt
- freshly ground black pepper
- Chopped flat-leaf parsley, to finish
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