Devilled kidneys with kumquat and cranberry chutney


For the chutney
For the devilled kidneys

Preparation method

  1. For the chutney, heat the oil in pan and fry the onion, garlic and chilli for 4-5 minutes, or until softened.

  2. Stir in the kumquats, cranberries and port and bring the mixture to the boil. Continue to cook for 1-2 minutes, or until the volume of the liquid has reduced by half.

  3. Add the vinegar and sugar and continue to boil for 15-20 minutes, or until the mixture is a jam-like consistency. Stir in the redcurrant jelly.

  4. For the devilled kidneys, mix the flour, mustard, chilli and thyme together in a bowl and season, to taste, with salt and freshly ground black pepper.

  5. Dredge the kidneys in the mixture and shake off any excess.

  6. Heat the butter in a frying pan and fry the kidneys and Worcestershire sauce for 2-3 minutes on each side, or until the kidneys are cooked through.

  7. To serve, place a slice of toast onto each of two serving plates, spoon the devilled kidneys on top and a dollop of chutney alongside.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2

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