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
25 g butter, plus extra for the toast
100 g baby chestnut mushrooms, halved
1 Tbsp. plain flour
1/8 tsp. cayenne pepper
1 Tbsp. tomato ketchup
1 Tbsp. English mustard
1 Tbsp. Worcestershire sauce
1 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
