Devilled kidneys on toast

For a speedy but special supper any night of the week, rustle up Mike Robinson's rustles devilled kidneys on toast
By Mike Robinson
Devilled kidneys on toast
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 4 lamb's kidneys
  • 1 pinches black pepper
  • 30 g butter
  • 1 onions, chopped
  • 1 clove garlic, chopped
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 0.5 lemons, juice
  • 1 tsp ketchup
  • 160 ml white wine
  • 100 ml double cream
  • 1 slices toast, (bruschetta)


1. Cut the kidneys in half the kidneys and remove the white central core.

2. Season the kidneys.

3. Melt the butter in a frying pan and fry the kidneys for two minutes on each side. Remove from the pan and leave to rest.

4. In the same pan, cook the onion and garlic until it is soft.

5. Add the cayenne, paprika, lemon juice and ketchup.

6. Add the white wine and cook for a further minute.

7. Stir in the cream and return the kidneys to the pan. Cook for one minute, by which time the sauce will be thick and rich and the kidneys warm.

8. Pile the kidneys onto the toast and serve immediately with peppery salad leaves.

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