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Rick Stein Devilled Kidneys

Rick Stein Devilled Kidneys
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Rick Stein’s Devilled Kidneys is a traditional British dish made with lamb kidneys cooked in a spiced mustard, Worcestershire sauce, and tomato-based sauce. Served typically on toast, this dish is known for its robust flavors and simplicity.

Ingredients

  • Lamb kidneys: 6, trimmed and halved
  • Butter: 2 tablespoons, for frying
  • Shallots: 2, finely chopped
  • Garlic clove: 1, minced
  • Dijon mustard: 1 tablespoon, for the spicy base
  • Worcestershire sauce: 2 tablespoons, for tanginess
  • Tomato puree: 1 tablespoon, for depth of flavor
  • Paprika: ½ teaspoon, for smokiness
  • Cayenne pepper: A pinch, for heat
  • White wine or stock: 50ml, to deglaze the pan
  • Fresh parsley: 1 tablespoon, chopped for garnish
  • Salt and pepper: To taste
  • Toast or crusty bread: To serve

Instructions

  1. Prepare the kidneys: Trim any fat and remove the white cores from the lamb kidneys. Rinse and pat dry with paper towels.
  2. Season the kidneys: Lightly season the kidneys with salt and pepper.
  3. Heat the butter: Melt the butter in a frying pan over medium heat.
  4. Sear the kidneys: Add the kidneys to the pan and cook for 1-2 minutes on each side until browned but still slightly pink inside. Remove and set aside.
  5. Cook the shallots and garlic: In the same pan, sauté the chopped shallots and garlic until softened.
  6. Make the sauce: Stir in the mustard, Worcestershire sauce, tomato puree, paprika, and cayenne pepper. Mix well to combine.
  7. Deglaze the pan: Add the white wine or stock, scraping the bottom of the pan to release any browned bits. Simmer for 2-3 minutes.
  8. Return the kidneys: Add the kidneys back to the pan and coat them in the sauce. Cook for an additional 2 minutes, ensuring they remain tender.
  9. Serve hot: Spoon the devilled kidneys over toast or crusty bread, garnished with fresh parsley.

Find it online: https://britishrecipeshub.co.uk/rick-stein-devilled-kidneys/