Jamie Oliver Devilled Kidneys - Jamie Oliver Dishes

This delicious Jamie Oliver Devilled Kidneys recipe is a quick and flavorful classic, perfect for a hearty breakfast or light lunch. Tender lamb kidneys are cooked in a rich, tangy sauce with mustard and Worcestershire, then served on buttery toast. Using simple ingredients, this dish is an easy way to enjoy something bold and comforting!

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🤎 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.