Friday 21 September 2012

Devilled Kidneys for Supper

I write, copy and redact recipes all day every day. I do this for my books and for my main website, Celtnet Recipes. For this blog, however, I try and present some of the recipes that I actually cook every day.

Sometimes they are elaborate, sometimes they are unusual or exotic. But sometimes, just sometimes they are new twists on old classics.

For the Victorians, devilled kidneys were often served for breakfast. Here I have put a new twist on them and I'm preparing devilled kidneys with shredded cabbage on toast for supper. Accompanied by purple sprouting broccoli, which is in season now.

Devilled Kidneys with Shredded Cabbage on Toast

2 tbsp olive oil
500g pig or veal kidneys
1 small onion, finely chopped
2 tsp garlic, minced
1 tbsp curry powder
1 tsp freshly-ground black pepper
Tabasco sauce, to taste
4 tbsp soy sauce
4 tbsp sweet chilli sauce
4 tbsp Balsamic vinegar
2 tbsp red wine
200g white cabbage, finely shredded
1 thin ciabatta loaf, sliced lengthways

Slice the kidneys into rings and core them. Heat the oil in a non-stick frying pan and when hot add the onions. Fry for 4 mintes, or until soft then add the garlic and the kidney pieces. Fry for a couple of minutes, until the kidneys are coloured then scatter over the curry powder and black pepper.

Stir to combine then add the soy sauce, sweet chilli sauce, Balsamic vinegar and red wine. Add a few shakes of Tabasco sauce (or to taste). Brig to a simmer, cover and cook for 5 minutes. Add the cabbage (and a little water if the sauce looks too thick).

Cover and cook for about 6 minutes more, or until the cabbage is cooked through but still crisp.

In the meantime slice the ciabatta loaf in half lengthways. Toast the bread until nicely browned then slice into squares.

Arrange the squares of bread on a warmed serving plate and spoon over the kidney mixture. I like this accompanied by steamed purple sprouting broccoli and a glass of robust red wine.

This serves two.

It may be simple and old-fashioned, but this is one of my favourite 'winter warmers'.

For all the curry recipes on this blog, see the curry history and curry recipes page.

Find more British recipes on the Recipes from the British Isles page of this blog.

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