Devilled kidneys with Nordic mustard & Gentleman’s Relish
- Published: 28 Nov 17
- Updated: 18 Mar 24
Darren Broom’s griddled devilled kidneys in a creamy sauce sit proudly on a thick slice of chargrilled sourdough. The fiery Nordic mustard really brings this dish to life – it’s a brunch of kings.
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Serves 6-8
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Hands-on time 30 min
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Ingredients
- 1 sourdough loaf, cut into thick slices
- 1kg British beef kidneys (if you can’t find them, use lamb’s kidneys)
- Olive oil
- Chopped fresh parsley to serve
For the nordic mustard
- 30g yellow mustard seeds
- 30g brown mustard seeds
- 100ml good quality ale
- 2 tbsp runny honey
- 2 tsp cider vinegar
- 1 tsp salt
For the sauce
- 200ml double cream
- 2 tbsp Gentleman’s Relish anchovy paste
- 1 tsp Tabasco sauce
- 1 tbsp sherry vinegar
- 1 tbsp Nordic mustard
- 50g cold unsalted butter
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Method
- For the mustard, put all the ingredients into a blender and leave to soak for 30 minutes. Whizz until smooth, then transfer to a sterilised jar.
- Heat a griddle pan. When hot, griddle the sourdough slices for 1-2 minutes on each side until char marks appear, then set aside.
- Cut the kidneys in half lengthways. Season well and rub lightly with oil. Cook on the hot griddle pan until well seared on all sides (or for 6-8 minutes longer if you prefer them more well done) then transfer to a plate. Rest for 5 minutes.
- Meanwhile, make the sauce. Put the cream into a medium saucepan over a medium heat. When warm, add the rest of the sauce ingredients and whisk until well combined and the butter has melted.
- Once rested, cut the kidneys into bite-size pieces and add to the sauce along with any resting juices. Put the pan back over a low heat to warm the kidneys through. Season to taste, then serve on top of the chargrilled sourdough. Sprinkle with parsley and black pepper.
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- Recipe from October 2017 Issue
Nutrition
For 8
Nutrition: per serving
- Calories
- 423kcals
- Fat
- 25.5g (13.1g saturated)
- Protein
- 27.2g
- Carbohydrates
- 20.3g (1.8g sugars)
- Fibre
- 1.4g
- Salt
- 1.7g
delicious. tips
Keep leftover mustard ina sealed jar in the fridge for up to a month. To see how to sterilise jars go to deliciousmagazine.co.uk/videos/how-to-sterilise-jars/.
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