Devilled kidneys facts for kids
Devilled kidneys on toast
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| Course | Breakfast |
|---|---|
| Place of origin | United Kingdom |
| Serving temperature | Warm |
| Main ingredients | Lamb kidneys |
| Other information | 18th century onwards |
Devilled kidneys is a classic British dish that became popular during the Victorian era. It's made from lamb's kidneys cooked in a special spicy sauce. This sauce is called "devilling" because it's often quite hot! While it was once a popular breakfast, it's now more often eaten for supper.
What are Devilled Kidneys?
The "devilling" sauce is what makes this dish special. It usually includes ingredients like Worcestershire sauce, mustard, butter, cayenne pepper (which makes it spicy!), salt, and black pepper. These ingredients are mixed together to create a rich and flavorful coating for the kidneys.
A Bit of History
People started talking about "devilling" food way back in the 1700s. But devilled kidneys really took off in the 1800s and early 1900s. During the Edwardian era, this dish was often served in fancy gentlemen's clubs. It was part of a big breakfast that might also include dishes like kedgeree or kippers. Today, it's more commonly served as a supper dish instead of for breakfast.
Famous Chefs and Their Versions
Many famous chefs have created their own recipes for devilled kidneys. For example, British celebrity chef Rick Stein made a version with wild mushrooms. The dish often appears in cookbooks, including those by The Hairy Bikers. Chef Fergus Henderson even called Caroline Conran's recipe "the best recipe, ever!" Marco Pierre White also cooked devilled kidneys for celebrities on the TV show Hell's Kitchen.
