Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Whenever I eat these kidneys, I imagine sitting in a dimly lit bar on the coast of Nova Scotia, with a pint of dark beer eating this dish and preparing myself for an early morning fishing trip. Whether or not that's my reality, these remarkably savory and soothing kidneys on toast are simple and satisfying.
Preparing kidneys is a simple process; just make sure to remove the gristle in the center of each kidney with a sharp knife. Lamb kidneys are what I prefer in this dish, but if necessary you could substitute beef kidney (but be warned, the flavor is more intense).
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 8 lamb kidneys
- 3 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 teaspoon cracked black pepper
- dash of cayenne
- 1 1/2 tablespoon butter
- 2 teaspoons Dijon mustard
- 2 teaspoon Worcestershire
- 1 cup chicken stock
- kosher salt and cracked black pepper
- 8 slices bread, toasted
- finely chopped parsley (optional)
Remove gristle and internal membrane from each kidney with a sharp knife or kitchen shears. Combine flour, salt, pepper and cayenne on a plate and mix well. Coat each kidney in flour mixture, and shake well to remove excess.
Heat a large skillet over high heat and add butter. Once butter has melted add kidneys and cook until browned, about 2 minutes. Flip each kidney and brown on other side, about 2 minutes.
Add mustard, Worcestershire, and stock to pan, whisking to combine ingredients. Simmer kidneys until done, about 2 minutes. Remove kidneys to cutting board and let rest. Once stock has thickened, remove pan from heat and taste for seasoning, adding more salt and pepper if necessary. Slice each kidney into three pieces and place on toast. Serve drizzled with sauce and topped with chopped parsley.