Saturday, January 22, 2011

Recipe #4: 'Deviled Kidneys' (page 97)

The devil's influence is strong in this spicy preparation of kidneys. I saw this prepared once almost identically on 'Two Fat Ladies', another hallmark of British cooking.

Tossed in a lightly flour tainted with mustard powder and the requisite salt/pepper the kidneys are prepared for their pan of sizzling butter. The recipe called for cayenne in this mixture as well of which I had none. I briefly considered chile powder -- while decidedly non-Anglo it would certainly supply heat, some other subtle spice (cumin) and the element of smoke. I decided it against it and brought my heat to the dish in the form of liquid -- Valentina hot sauce (black label).

Having used a sieve to cast away any excess flour, the kidneys were turned once in the 1/3rd stick of butter (perhaps a bit much) before Worcestershire, hot sauce and a 'splash' (Fergus' unit of measurement for this recipe) of homemade chicken stock. After this brief poach, the kidneys are removed to toast fresh from the oven and the sauce allowed to very briefly reduce. Spooned onto the open-faced sandwiches of sort, ecstasy follows.





6 comments:

  1. A little scary to a neophyte. How did you prepare them?
    What does one drink when consuming kidneys I wonder?

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  2. there is a video but it probably doesnt even appear on your ipad. try again on your laptop.

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  3. There is no text (forget the video) describing your experience. I need more explanation so I can prepare this.

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  4. perhaps i should add some written explanation as well. however, did you watch the video?

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  5. I just watched the video. SO AWESOME! I am tempted to run out in search of lambs kidneys and prepare this immediately.
    However I must ask one thing. Who did you eat this with? I see no mention of anyone eating them with you which makes me think you served yourself two plates full of kidneys on toast?

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  6. you are correct sir. i have no housemates or friends and even if i did it is doubtful they would want to consume offal.

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