Jamie Oliver Devilled Kidneys Recipe
Devilled kidneys are lamb kidneys cooked in a spiced sauce made with mustard, Worcestershire sauce, and a hint of cayenne. This traditional dish is both hearty and flavorful, offering a deliciously unique taste of British cuisine.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2
- Category: Breakfast
- Method: Sautéing
- Cuisine: Sautéing
Ingredients
- Lamb kidneys: 8, cleaned and halved.
- Butter: 2 tablespoons.
- Shallots: 2 small, finely chopped.
- Mustard: 2 teaspoons (English mustard works best).
- Worcestershire sauce: 2 tablespoons.
- Cayenne pepper: A pinch (adjust to taste).
- Tomato paste: 1 tablespoon.
- Cream: 100ml (optional, for richness).
- Parsley: A handful, chopped, for garnish.
- Salt and pepper: To taste.
Instructions
Step 1: Prepare the kidneys
Clean the kidneys by removing any membranes and white core. Rinse under cold water, pat dry, and cut in half. Season lightly with salt and pepper.
Step 2: Cook the shallots
Melt the butter in a frying pan over medium heat. Add the chopped shallots and sauté for 2-3 minutes until softened and fragrant.
Step 3: Cook the kidneys
Increase the heat to medium-high and add the kidneys to the pan. Cook for 2-3 minutes on each side until browned but still tender.
Step 4: Make the devilled sauce
Stir in the mustard, Worcestershire sauce, tomato paste, and cayenne pepper. Mix well to coat the kidneys. If using cream, add it now and simmer for 1-2 minutes to create a rich sauce.
Step 5: Garnish and serve
Sprinkle with chopped parsley and serve immediately with toast or mashed potatoes for a hearty meal.
Find it online: https://britishrecipeshub.co.uk/devilled-kidneys/