Jamie Oliver Devilled Kidneys are made with lambs’ kidneys, butter, onion, and Worcestershire sauce, along with tomato purée, English mustard, and crusty bread. This easy Devilled Kidneys creates a rich and flavorful breakfast or brunch that takes about 30 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder
- Jamie Oliver Lamb Liver Pate
- Jamie Oliver Lamb Noisettes Recipe
🤎 Why You’ll Love This Devilled Kidneys Recipe:
- Amazing Taste: This dish has a unique and exciting flavor. The mix of English mustard and Worcestershire sauce makes it taste different from your usual meals.
- Quick to Make: It’s fast to cook, which is great if you want something special but don’t have much time. You can make it for a quick breakfast or a nice weekend meal.
- Good for You: Kidneys are full of good stuff like protein and iron. Eating this dish is a tasty way to get some important nutrients.
- You Can Change It Up: You don’t have to eat it just with toast. Try it over rice, pasta, or even mashed potatoes to make it just how you like it.
- Learn New Cooking Skills: Making this dish is a good chance to practice cooking with different ingredients like kidneys. It’s fun to learn and can make you a better cook.
🍖 Jamie Oliver Devilled Kidneys Ingredients
- 375g (13 oz) lambs’ kidneys, skinned
- 2 tbsp plain flour
- 25g (1 oz) butter
- 1 onion, thinly sliced
- 1 tbsp tomato purée
- 1 tbsp English mustard
- 1-2 tbsp Worcestershire sauce
- 4 slices thick crusty bread
- Butter for spreading
- Small bunch of flatleaf parsley, finely chopped (optional)
- Salt and freshly ground pepper, to taste
🧆 How To Make Jamie Oliver Devilled Kidneys
- Prepare the Kidneys: Rinse and pat dry the kidneys. Remove the white centers and cut the rest into chunky pieces. Place them in a bag with flour, salt, and pepper, then shake to coat evenly.
- Sauté the Onion: Melt butter in a pan over medium heat. Add the onion and cook until soft and golden, about 3-4 minutes.
- Cook the Kidneys: Add the floured kidneys to the pan and cook over medium-high heat, stirring frequently, until browned about 2-3 minutes.
- Add Flavors and Simmer: Mix in the tomato purée and mustard. Gradually add 300ml (10 fl oz) of water while stirring. Season with Worcestershire sauce, salt, and pepper. Bring to a boil, then simmer for 15 minutes until the sauce thickens and the kidneys are tender. Adjust seasoning if needed.
- Prepare the Toast: Toast the bread slices and butter each one.
- Serve: Place toast on plates, and top with kidneys and sauce. Garnish with chopped parsley if desired. Serve hot.
💭 Recipe Tips:
- Prepare the Kidneys Well: Make sure you wash and dry the kidneys carefully. It’s important to cut out and throw away the white parts because they can taste bitter.
- Coat the Kidneys with Flour: Shake the kidneys in a bag with flour, salt, and pepper. This helps them cook evenly and makes the sauce thick and nice later.
- Brown the Onions: Cook the onions until they turn golden. This makes the flavor deeper and better.
- Watch the Sauce: When the sauce is cooking, check it often. It should be just thick enough to stick to a spoon. If it gets too thick, you can add a little water.
- Serve It Hot: Put the cooked kidneys and sauce on buttered toast and eat it while it’s still hot for the tastiest meal.
🥗 What To Serve With Devilled Kidneys?
Devilled Kidneys pairs well with steamed vegetables, mashed potatoes, a simple green salad, or grilled tomatoes. It also can be served alongside buttered peas, sautéed mushrooms, roasted carrots, or creamy polenta for a delicious and satisfying meal.
🎚 How To Store Devilled Kidneys?
- Refrigerate: Store the cooked kidneys in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze them in a sealed container for up to 1 month. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Devilled Kidneys?
- In The Oven: Preheat the oven to 175°C (350°F). Place the kidneys in an oven-safe dish, cover with foil, and heat for 10-15 minutes.
- In The Microwave: Put the kidneys in a microwave-safe dish and cover. Heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Heat the kidneys in a saucepan over medium heat, stirring occasionally, until hot.
FAQ’S
What Can I Use Instead Of Worcestershire Sauce?
You can use soy sauce mixed with a little vinegar to mimic the tangy depth of Worcestershire sauce.
Is There A Way To Make The Kidneys Less Strong In Flavor?
Soaking the kidneys in milk for several hours before cooking can help mellow their strong flavor.
How Do I Ensure The Kidneys Are Not Tough When Cooked?
To keep the kidneys tender and not tough, cook them for 2-3 minutes to brown, then simmer for about 15 minutes on moderate heat. Stick to this timing to ensure they stay soft.
What Should I Do If The Sauce Is Too Thin?
If the sauce is too thin, mix a teaspoon of cornstarch with a little cold water and stir it into the sauce, cooking for an additional 1-2 minutes until it thickens.
More Jamie Oliver Recipe:
Jamie Oliver Devilled Kidneys Nutrition Fact:
- Calories: 382
- Total Fat: 15g
- Saturated Fat: 7.6g
- Trans Fat: 0.4g
- Cholesterol: 344mg
- Total Carbohydrates: 41g
- Dietary Fiber: 1.9g
- Sugars: 3.4g
- Protein: 22g
Jamie Oliver Devilled Kidneys
Description
Jamie Oliver Devilled Kidneys are made with lambs’ kidneys, butter, onion, and Worcestershire sauce, along with tomato purée, English mustard, and crusty bread. This easy Devilled Kidneys creates a rich and flavorful breakfast or brunch that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Kidneys: Rinse and pat dry the kidneys. Remove the white centers and cut the rest into chunky pieces. Place them in a bag with flour, salt, and pepper, then shake to coat evenly.
- Sauté the Onion: Melt butter in a pan over medium heat. Add the onion and cook until soft and golden, about 3-4 minutes.
- Cook the Kidneys: Add the floured kidneys to the pan and cook over medium-high heat, stirring frequently, until browned about 2-3 minutes.
- Add Flavors and Simmer: Mix in the tomato purée and mustard. Gradually add 300ml (10 fl oz) of water while stirring. Season with Worcestershire sauce, salt, and pepper. Bring to a boil, then simmer for 15 minutes until the sauce thickens and the kidneys are tender. Adjust seasoning if needed.
- Prepare the Toast: Toast the bread slices and butter each one.
- Serve: Place toast on plates, and top with kidneys and sauce. Garnish with chopped parsley if desired. Serve hot.
Notes
- Prepare the Kidneys Well: Make sure you wash and dry the kidneys carefully. It’s important to cut out and throw away the white parts because they can taste bitter.
- Coat the Kidneys with Flour: Shake the kidneys in a bag with flour, salt, and pepper. This helps them cook evenly and makes the sauce thick and nice later.
- Brown the Onions: Cook the onions until they turn golden. This makes the flavor deeper and better.
- Watch the Sauce: When the sauce is cooking, check it often. It should be just thick enough to stick to a spoon. If it gets too thick, you can add a little water.
- Serve It Hot: Put the cooked kidneys and sauce on buttered toast and eat it while it’s still hot for the tastiest meal.
Jamie Oliver Devilled Kidneys