South Pacific Deviled Kidneys

Breakfast and kidneys don’t spend enough time together. This recipe is a start towards rectifying the situation. Closely inspired by a Hugh Fearnley-Whittingstall version.


  • 4 lamb kidneys
  • Bit of lard
  • 1/2 cup Madeira
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon tart or sweet jelly (currant, raspberry)
  • Worcestershire sauce
  • Dash of cayenne pepper
  • 1 tablespoon fine grain mustard
  • Salt and pepper
  • 2 tablespoons coconut milk
  • Chopped parsley
South Pacific Deviled Kidneys

David Welch

Cut the lamb kidneys into quarters, trimming the whitish core out. Heat the fat in a small frying pan, add the kidneys and brown, stirring occasionally. Add the sherry, let it come up to a boil, then add the vinegar. Add the jelly and stir everything until dissolved. Add a few squirts of Worcestershire sauce, as much cayenne as you’d like and mustard. Season with salt and pepper and let the sauce reduce a touch. Turn off the heat and stir in the coconut milk. Check the seasoning and add cayenne or pepper. Serve with toasted bread and a parsley garnish.

Yield: 4 servings