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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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.
Nutrition
- 423kcals Calories
- 25.5g (13.1g saturated) Fat
- 27.2g Protein
- 20.3g (1.8g sugars) Carbs
- 1.4g Fibre
- 1.7g Salt
For 8
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