Devilled Chicken Livers, Lambs Kidneys and Mushrooms on Toast with Salad

A classic British dish of liver and kidneys cooked in a rich, spiced sauce served on toast with salad.

Mushrooms Breakfast British Offal Brunch

Estimated Nutrition

Calories

637.2

kcal / serving

2548.8 kcal total

Carbs

19.2g

per serving

76.8 g total

Fat

49.1g

per serving

196.2 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

tsp

tsp

tbsp

tbsp

Dairy

110

GrainsCereals

slice

White Bread

toasted

Liquids

200

Beef Stock

Meat

300

Chicken Liver

trimmed

piece

Lambs' Kidney

trimmed and cut into chunks

NutsSeeds

clove

Garlic

finely chopped

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

tbsp

Flat leaf Parsley

chopped

OilsFats

tbsp

Walnut Oil

tbsp

Olive Oil

Vegetables

piece

Shallot

finely chopped

150

Pied Bleu Mushrooms

trimmed and halved if large

head

Little Gem Lettuce

leaves separated

0.5

piece

Cucumber

finely sliced

handful

Rocket

Method

Add mushrooms and cook for one additional minute.

Pour in beef stock and simmer until the liquid is reduced by half.

Stir in cream, mustard, and Worcestershire sauce until the mixture thickens slightly.

Heat a sauté pan over medium-high heat and soften butter, shallots, and garlic for two minutes.

Increase heat to high and fry chicken livers and kidneys for three minutes until browned.

Season with salt and pepper and cook for another two minutes.

Toss lettuce, cucumber, and rocket together in a large bowl.

Whisk vinegars, oils, mustard, and 15ml of water to emulsify, then coat the salad.

Spoon the meat mixture onto toast, garnish with parsley, and serve with the salad.