In my last article we spoke all about the treatment of animals (in particular, turkeys and the “Bird Flu” epidemic). Lots of people contributed, including a lot of vegans – so it might seem a little strange that I’m following it up with a recipe for offal. I’m not trying to lose any of my new friends, I assure you!
Why are so many people put off by offal? If we all agree that animals should be treated with respect (whether or not we decide to eat meat), doesn’t it make sense that we should make the most use we possibly can out of them when they are dead? Wouldn’t it be disrespectful to kill a living animal to use only it’s prime cuts of meat?
The recipe for “Devilled Kidneys” dates back to Victorian times, although mine is not entirely true to the original mold. Sure, I’ve used kidneys, cream and mustard, but I’ve skipped the Worcestershire Sauce and Cayenne pepper, replacing them with red wine and paprika for a different taste.
This recipe serves 2, and makes for a delicious breakfast.
(Almost) Devilled Kidneys Recipe – Ingredients
- 2 Pigs Kidneys (Cut in half with all the core removed, then roughly diced)
- 1 Shallot (Finely Chopped)
- 75ml Double Cream
- 4 Slices Brown Toast
- 1 tsp Wholegrain Mustard
- Olive Oil
- 1 tbsp Paprika
- 1 Glass Red Wine
- Salt and Pepper, to taste
(Almost) Devilled Kidneys Recipe – Method
- Toast the bread, spread with butter and cut into triangles. Arrange in the middle of a plate on top of each other but facing alternative directions (4 slices each plate – we’re serving 2 people).
- Heat the olive oil in a pan and fry the shallot for 3 minutes until softened but not browned
- Add the kidneys; cook for a further 5 minutes.
- Add the wine and reduce by 1/2 – this should take a couple of minutes at a reasonably high temperature.
- Lower the heat and add the paprika, mustard salt, pepper and cream. Stir well.
- Allow to simmer until sauce is thickened.
And to serve…
Pour devilled kidneys over the toast and eat while still hot. Enjoy!