Chef Fergus Henderson | Recipes

Recipe, Deviled Kidneys, Chef Fergus Henderson, Nose to Tail eating, The Whole Beast, Anthony Bourdain, Recipes, Food, Offal, how to cook offal, what to cook, what to eat, British Cooking, English Recipes, United Kingdom, London, British, Great Britain

What

Recipe for Deviled Kidneys from chef Fergus Henderson of St. John Restaurant from his cookbook “The Whole Beast: Nose To Tail Eating”.

Who

Chef and co-owners of St. John, St. John Bread & Wine, and the soon-to-be-opened St. John Hotel in London.

Why

St. John Restaurant, just blocks from the Smithfield Market, is considered one of the most influential restaurants for chef Fergus Henderson’s nose-to-tail cuisine.

St. John Restaurant, St. John Bread & Wine, St. John Hotel - London, UK

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Deviled Kidneys

Recipe courtesy of chef Fergus Henderson from his cookbook The Whole Beast: Nose To Tail Eating.

The perfect breakfast on your birthday, with a glass of Black Velvet (half Guinness and half Champagne).

Yield

Serves 2

Ingredients

- 6 lamb’s kidney’s, suet and membrane removed, and slit in half lengthwise to retain the kidney shape

- 3 tablespoon all-purpose flour

- 1 teaspoon cayenne pepper or to taste

- 1 teaspoon Coleman’s Dry English Mustard Powder

- sea salt and freshly ground black pepper

- a big knob of unsalted butter

- Worcestershire sauce

- a healthy splash of chicken stock

- 2 pieces of toast (white or brown, up to you, though - just an observation- white seems to sop up the juices better)

Directions

1. Nip out the white fatty gristly of the kidneys with a knife or scissors.

2. Mix together the flour, cayenne pepper, mustard, salt, and pepper in a bowl.

3. Get a frying pan very hot, throw in a knob of butter, and as this melts roll your kidneys in your spiced flour, then shake them in a sieve to remove the excess.

4. Place them in the sizzling pan, cook for 2 minutes each side.

5. Add a hearty splash of Worcestershire and the chicken stock, and let all the ingredients get to know each other.

6. Remove the kidneys to your two waiting bits of toast, let the sauce reduce and emulsify in the pan (do not let it disappear) and pour over the kidneys and toast.

7. Eat.

Chef Fergus Henderson | Recipes

June 17, 2010