Project Foodie - Devilled Kidneys and the Full Monty British Breakfast

Devilled Kidneys and the Full Monty British Breakfast

Save Recipe: David’s Devilled Kidneys

Today's recipe, "Devilled Kidneys" from the Woodstocker Inn (Woodstock, VT) is a critical part of a 'full monty' British breakfast. To make the complete meal, Innkeepers David and Dora serve the kidneys with fried bread (or toast), scrambled eggs, grilled local maple syrup, cured Canadian style back bacon, and baked local pork sausage - also made with maple syrup flavoring. The eggs are scrambled with a little butter and cream and a hint of basil. Dressing up the 'full monty' is a tomato and mushroom which are lightly fried in olive oil.

And to fully appreciate this British breakfast, you must, according to David "Place kidneys on fried bread add salt/pepper as desired……and consume with vigour. Burp and have a good slug of steaming hot strong kwazulu tea……or organic fair trade coffee if you insist".

David's Devilled Kidneys

12 lambs' kidney's (Shepherds Hill - local to Woodstock VT) cut in half with the fatty core and central membrane removed.
2 oz organic salted butter
2 teaspoons mild curry powder
1 oz King Arthur plain flour
5 fl oz organic milk
5 fl oz locally produced heavy cream
Lightly fried (sough dough white my preference) bread or toast if you prefer.
Salt & freshly ground pepper

Melt the butter in a heavy based pan and stir in the curry powder, cook the halved kidneys gently for 4-5 minutes, turning so both sides cook. Remove from the pan and keep warm.

Add the flour to the pan juices and mix carefully off the heat. Return to the heat and stir gently for 1 minute. Remove pan from the heat and slowly add the milk stirring all the time to ensure an even mix. Return to the heat and cook gently for 1 - 2 minutes ensuring that you stir the mixture all the time.

Add the cream slowly to the sauce again continuing to stir, and then deposit the kidneys back with a reassuring plop into the sauce.

Simmer gently for 20 - 25 minutes. Add a little more milk if the sauce thickens too much.

Lightly fry a small piece of bread (or use toast if more health conscious!) but ensure that not too much oil is used.

About Woodstocker Inn

The Woodstocker Inn was awarded the 2006 B & B Innkeepers of the Year by the Vermont Hospitality Council and is in the heart of the village of Woodstock, Vermont. Innkeepers Dora & David, the European owners, specialize in indulgence for adults, an eclectic mix of relaxation, with cakes, tea & chocolates always on offer, wherever possible, from organic sources.