i Lead Recipes

Devilled kidneys is a Victorian British breakfast dish consisting of lamb’s kidneys cooked in a mixture of Worcestershire sauce, mushrooms, ketchup, English mustard powder, butter, cayenne pepper, salt, and black pepper. A little chopped onion may also be added. The kidneys are cleaned and either sliced or chopped, and fried in the mixture, to which you may also add beef stock, wine, wine vinegar and paprika according to taste.

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This is an easy and fool-proof way to create something utterly scrumptious for breakfast or tea time. Because this is a mix-and-pour recipe one does not have to do whole rolling-out process that comes with baking scones. The result is absolutely delicious.

4 cups self-raising flour

5ml salt

3 dessertspoons sugar

half a cup cooking oil

1 cup cream

2 eggs

1 cup milk

1. Preheat the oven to 200ºC.
2. Mix the flour, salt and sugar.
3. Beat the oil, cream and milk together.
4. Slowly mix the flour mixture into the cream mixture. 
5. Pour into muffin or patty pans and bake at 200ºC for 12-15 minutes
6. Let them stand for a while to cool of a bit before taking them out of the pans.
7. Serve with strawberry jam, whipped cream and cheese…and a nice cup of tea off course.

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You’ll need 6 large eggs and about 100g of butter. Break the eggs into a bowl and beat them, adding seasoning. Melt about 70g of the butter in a saucepan and then add about two thirds of the eggs, stirring continuously with a whisk. When they are on the point of setting add the remainder of the eggs and butter and continue stirring. When cooked the eggs should be of a creamy consistency. Serve with hot dry toast and butter.

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This is a simple hot first course and an excellent accompaniment to a grill. Prepare large thin-skinned grapefruit by cutting in half and dividing the segments with a grapefruit knife, discarding the centre and pips. Add a tablespoon of dry sherry to each half of the grapefruit and dust liberally with castor sugar. Place the prepared fruit under a hot grill until the sugar starts to caramelize and serve hot.

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This is a favourite dish served at Highland hunting lodges and in many an Officers’ Mess – breakfast or brunch, it’s filling and delicious. You’ll need:

• 60gm butter
• 240gm Cooked, flaked smoked haddock
• 180gm boiled rice, drained
• 2 hard boiled eggs, coarsely chopped
• 1 raw egg
• 2 – 3 tablespoons cream
• Salt & Pepper to taste

Melt the butter in a pan, add the haddock and shake over the heat until thoroughly hot. Add the rice and hard-boiled eggs and seasoning. Shake and stir over the heat then add the raw egg and cream – enough to moisten the whole mixture. Reheat and turn out into a serving dish.

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