St John's devilled kidney on sourdough, with a Dr Gus twist.
We love pretty much anything St John's do, but there offal dishes with their own bread are extraordinary. This one is a beautiful twist on a breakfast, with a little bit of spice to sharpen the tastebuds.
6 fresh organic lambs kidneys, remove suet and membrane.
3 tbsp plain flour
1 tsp cayenne pepper
1 tsp ground mustard seeds
salt and black pepper
a large knob of butter
140mL Dr Gus Bone Tea
2 slices highest quality sourdough
With a pair of scissors remove the gristle from the inside of the kidneys.
Put a heavy frying pan on to a high temperature.
In a small bowl mix together flour, cayenne pepper, mustard seed powder, salt and pepper.
Add butter to frying pan. Butter should bubble when dropped in.
Roll kidneys in the flour mixture to get a light coating. Place in a sieve to remove excess.
Put bread in toaster to toast.
Place them in the pan for 2 minutes each side.
When cooked both sides add two hearty splashes of Worcestershire sauce and Dr Gus' Bone Tea.
Stir and let all ingredients get to know each other.
Butter your toast with lashings of butter.
Place kidneys on toast.
Reduce the sauce down to a rich liquor - a couple of minutes is enough.
Pour sauce over the kidneys and toast.
I had this at St John's on my birthday and it was the best start to a birthday ever.