Devilled kidneys

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Devilled Kidneys
Devilled kidneys.jpg
Devilled kidneys on toast
Course Breakfast
Place of origin United Kingdom
Serving temperature Warm
Main ingredients Lamb kidneys
Other information 18th century onwards
Cookbook: Devilled Kidneys  Media: Devilled Kidneys

Devilled kidneys is a Victorian British breakfast dish consisting of lamb's kidneys cooked in a spiced sauce, referred to as "devilling". It has since become more frequently used as a supper-time dish, and is regularly featured in cookbooks and by celebrity chefs.

Description[edit]

The devilling mixture consists of Worcestershire sauce, mustard, butter, cayenne pepper, salt, and black pepper,[1] although some recipes can also include curry powder in them.[2] Chicken stock can also be used in the sauce itself.[2]

James Boswell described devilling during the 18th century, although it was not until the 19th and 20th centuries that devilled kidneys grew in popularity as a breakfast dish.[2] During the Edwardian era, the dish was typically served in gentlemen's clubs,[3] and was part of a cuisine which also included items such as kedgeree or kippers. In the modern era it has mostly been promoted as a supper dish instead of at breakfast.[4]

Variations[edit]

British celebrity chef Rick Stein created a recipe combining devilled kidneys with wild mushrooms to create an entrée.[5] The dish is often included in cookbooks, with versions gracing the covers of books by the Canteen restaurant,[6] as well as books by The Hairy Bikers.[1] Chef Fergus Henderson described Caroline Conran's version of devilled kidneys as "the best recipe, ever!",[7] and Marco Pierre White created devils kidneys for the celebrities in one of his seasons of ITV's Hell's Kitchen.[8]

See also[edit]

References[edit]

  1. ^ a b "Devilled kidneys". BBC Food. Retrieved 28 July 2012. 
  2. ^ a b c Parker Bowles, Tom (24 October 2009). "The devil's advocate: In defence of the breakfast offal". Daily Mail. Retrieved 28 July 2012. 
  3. ^ Slater, Nigel (29 May 2011). "Nigel Slater's classic devilled kidneys recipe". The Guardian. Retrieved 28 July 2012. 
  4. ^ Slater, Nigel (4 November 2001). "Oooh, you are offal...". The Observer. Retrieved 28 July 2012. 
  5. ^ Stein, Rick. "Wild mushrooms and devilled kidneys on hot buttered toast". UKTV Food. Retrieved 28 July 2012. 
  6. ^ Phipps, Catherine (12 April 2010). "Recipes for a restaurant cookbook". The Guardian. Retrieved 28 July 2012. 
  7. ^ Pownall, Elfreda (5 June 2011). "Frugal favourites from the 1970s". The Daily Telegraph. Retrieved 28 July 2012. 
  8. ^ Dadds, Kimberley (14 September 2007). "Adele secretly spits out Marco's food". Digital Spy. Retrieved 28 July 2012.