Devilled Kidneys.

This has been a family favourite for many, many years. All the bits – the sauce mix, the kidneys, the onion, the bacon – can be prepared ahead of time and kept in the fridge [cover the onions or you will make everything else taste of onions]. When the time comes to prepare the meal, put the rice on and the main course can be prepared while it is cooking. It can also be fully prepared well in advance – the night before, say – kept covered in the fridge then gently reheated in the microwave. Note: if microwaving kidneys, cover the bowl with something fairly heavy, e.g. a plate, as offal has small blood vessels in it and they tend to explode when reheated.



1 tspn beef stock powder.

2 tsp curry powder [or to taste].

1 tablespoon tomato paste.

½ tsp turmeric.

½ tsp nutmeg.

2 tablespoons cornflour.

100g finely diced bacon.

6 sheep’s kidneys, cored and diced.

1 medium onion, peeled and diced.

1 spring onion, finely sliced.



Stir the stock powder, curry powder, tomato paste, turmeric, nutmeg and cornflour into a small bowl and top up with water to a total volume of 2 caps. Beat well and set aside. Heat a little oil to a sauté pan over a hot element, add the bacon and fry until starting to render.

Add the kidneys to the pan and fry until well browned all over. Add the onion and cook until all the pan juices are absorbed and the onion is soft and beginning to brown. Stir in the curry mixture and stir continuously until thickened. Reduce heat, cover and simmer for another 8-10 minutes. Serve sprinkled with the spring onion.


Serves: 2.

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