This Deviled Kidneys recipe is adapted from The River Cottage Meat Book. It makes a lovely light lunch, or even a tasty starter. The sauce is particularly good.
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Deviled Kidneys
2 pigs kidneys, cut into large chunks, with the white core trimmed out.
1Tbsp lard or oil
2Tbsp sherry or cider vinegar
1Tbsp white wine vinegar
1tsp red currant jelly
1tsp Worcestershire sauce
a pinch of cayenne pepper
1Tbsp spicy mustard
1Tbsp heavy cream
salt and pepper to taste
Bread or rice, for serving
Can’t find red currant jelly?
Substitute with grape or apple jelly.
1. Heat oil in a skillet, add kidneys and brown them for a minute, tossing occasionally.
2. Add sherry vinegar and let it cook for a moment before adding white wine vinegar.
3. Add the jelly and stir until dissolved.
4. Add Worcestershire sauce, cayenne, mustard, and black pepper. Stir briefly.
5. Add a pinch of salt and the heavy cream, stir to form a sauce.
6. Stir the pan occasionally while the sauce reduces for a minute or two.
7. Adjust salt and pepper to taste.
8. Serve with toasted bread or rice.