Devilled Kidneys

I know this might turn a lot of peoples stomachs but I think Devilled Kidneys are a heavenly breakfast prepared by lovely Nick and sets you up right for the day just the right amount of meat and heat the juices soak into the warm toast.

For a vegetarian option  replace the kidneys with button mushrooms (omit the Worcestershire Sauce )

Devilled Kidneys
Serves 2
6 lambs kidneys cut in half and fatty white piece removed from centre
2 tbsp of Flour
1 tbsp English Mustard Powder
1 tbsp of Smoked Paprika
1/2 tsp Cayenne Pepper
1 tbsp of sunflower oil
1 tsp of butter
Few shakes of Worcestershire Sauce
3 tbsp of sherry
1 tsp of chopped fresh parsley
2 slices of bread – toasted

1. Mix together the flour, mustard powder, paprika , cayenne pepper on a plate
2. Roll the kidneys around in the flour/ spice mix until they are well coated
3. Heat the oil in the pan until it sizzles
4. Add the kidneys & butter to add colour
5. Cook for 3 minutes remove the kidneys from the pan
6. Add the sherry and Worcestershire sauce to deglaze
7. Add the parsley to the juices
8. Place the kidneys on toast and pour over the juices.