Gordon Ramsay\'s Great British Pub Food

Devilled kidneys on toast

Lam b's kidneys have a fairly strong and distinctive taste,

which can take a slightly spicy, sweet and sour devil sauce.

This savoury is equally suitable for a w eekend brunch or a

fast, light supper.

First, prepare t he devil sauce. Put all the ingredients into a small
saucepan, add some salt and pepper and bring to the boil. Let bubble
for about 15-20 minutes until reduced right down to a syrupy sauce
that is thick enough to lightly coat the back of a spoon.

Meanwhile, to prepare the kidneys, cut them in half lengthways and
carefully remove the white sinewy cores with the tip of a small knife.

When you are ready to serve, heat a frying pan and add the butter.
Season the kidneys with salt and pepper and add to the butter as it
starts to sizz '" ~ry for 2 minutes until browned, then turn the kidneys
over and cook. '" other side for a minute. Add the sauce and spoon it
over the kidneys t o baste them as they cook for another minute.
Meanwhile, toast the bread.

Place a slice of warm toast on each warm plate and top with the
devilled kidneys. Spoon over any remaining sauce from the pan and
serve at once, sprinkled with some chopped parsley if you like.

SERVES 4

8 lamb kidneys, rinsed

few knobs of butter

sea salt and black pepper

DEVIL SAUCE

375ml medium dry

sherry

4 tbsp white wine

vinegar

2 tbsp redcurrant jelly

1 tbsp Worcestershire

sauce

% tsp cayenne pepper,

or to taste

2 tbsp dry English

mustard

TO SERVE

4 thick slices of country

bread

handful of flat-leaf

parsley, leaves chopped

(optional)

SAVOURIES WITH TOAST 53