Henry Herbert's Devilled Lamb's Kidneys
For those looking for an inspirational lunch or tea-time snack that really is a break from the norm, try this delicious recipe for Devilled Lamb's Kidneys.
Henry - who is back at his chopping board after starring in the popular Channel 4 series The Fabulous Baker Brothers with his brother Tom - is backing the fifth annual National Butchers Week with four recipes that promise to brighten up any table.
Serves Two:
Ingredients
- 2 slices of sourdough
- 4 fresh lamb’s kidneys, split, sinew removed
- pinch of cayenne
- 1 tsp mustard powder
- 20g flour
- 1 tbsp oil
- salt and pepper
- 10ml Worcestershire sauce
- 20ml dry sherry
- 50ml dark stock, lamb or beef
- knob of cold butter
- 1 tsp finely chopped parsley
Procedure
- Mix the cayenne, mustard powder and flour.
- Dust the lamb’s kidneys in and shake off.
- Heat a small frying pan and heat the oil.
- Season the kidneys and place, smooth side down, into the pan and fry for 2 minutes, then turn the kidneys over and gently fry for a few more minutes. We want a kidney that is just slightly pink.
- Transfer the kidneys from the pan to a warm plate and rest.
- Pop the toast in the toaster.
- With the pan still on, pour in the Worcestershire sauce and sherry. boil away and scrape up the pan crispers on the bottom.
- When reduced by two-thirds, add the stock and boil again.
- Now taste the sauce: it should be hot, slightly acidic and meaty.
- When the sauce is of a pleasant consistency, add the cold butter and parsley.
- Shake the pan so the butter emulsifies with the sauce to give it a glossy finish and to soften any harsh offaly flavours and counter the acidity.
- When happy with the sauce, place the kidneys on the toast and coat with the devilled sauce.
- Serve to someone you love.