Devilled Kidneys

DEVILLED KIDNEYS

Back to food, I am afraid and this evening’s delight — Devilled Kidneys — well that’s what I’ll call them.

Possibly an acquired taste, but very easy and quick to prepare with lamb kidneys.
I was first introduced to them for breakfast when meeting an early morning transatlantic liner from South America at Southampton Docks. I subsequently learnt the dish was a long established breakfast time meal. Periodically since I’ve delighted in preparing them at home, as an evening meal, athough this was the first time I made and prepared my own mustard sauce with wine and shallots to gently sauté them in. But there are many variations to the sauce in which you can “devil” the kidneys.

Well it was a welcome change from my seafood which I seem to have been having quite a lot of just recently, although once again I did accompany it with a green salad generously laced with olive oil and Balsamic.

When I retired from newspapers people used to ask how I was going to spend my time — they still look askance whenever I still reply, I am more than happy concocting something in the kitchen!

Long may I have the appetite to enjoy the results!