( SERVES 2 )
Photo by Tamara west
- Gently rinse the kidneys in cold water then slice them lengthwise, so you have two B-shaped halves. Use scissors to cut out the little white core from the kidneys.
- Mix the flour, mustard, cayenne and some salt and pepper to taste in a bowl. Toss the kidneys in the flour mixture, until they’re thoroughly coated.
- Melt the butter over a medium heat in a heavy frying pan until it foams. Add the kidneys and cook for a couple of minutes per side. Avoid overcooking them or they will become chewy. They should be slightly pink in the centre and still soft. As the kidneys are cooking, sprinkle a dash of worcestershire sauce over them.
- Once the kidneys are cooked, add parsley and take them off the heat. Arrange on hot buttered toast, spoon over the juices from the pan and squeeze over the lemon.
- If you have some chicken stock in the fridge, adding a couple of tablespoons will keep the kidneys moist as they cook.
- For a more luxurious experience add a splash of dry sherry, 1 tsp redcurrant jelly and a little cream.
This recipe is taken from Lonely Planet’s The World’s Best Brunches, recreated by the Bite test kitchen. The book is a collection of recipes for mid-morning meals, accompanied by the origin of each dish and the best place to sample a bite. Here's another recipe from the book:Cilbir, or Turkish eggs with yoghurt, and for more brunch ideas go to Brunches from around the world.