Description
Jamie oliver’s devilled kidneys bring classic British offal cuisine to life with spicy mustard and worcestershire sauce coating tender lamb kidneys. Rich flavors meld perfectly on toast, offering you a traditional taste of hearty home cooking.
Ingredients
Scale
- 6 lambs’ kidneys (about 375 g/13 oz), skinned
- 4 thick slices crusty bread
- 25 g/1 oz butter
- 1 onion, thinly sliced
- 2 tbsps plain flour
- 1 tbsp tomato purée
- 1 tbsp English mustard
- 1–2 tbsps Worcestershire sauce
- Salt and freshly ground pepper
- Butter, for spreading
- Small bunch flatleaf parsley, finely chopped (optional)
Instructions
- Kidney Preparation: Rinse beef kidneys under cold water, pat dry, and meticulously remove white connective tissue cores using sharp kitchen scissors, creating uniform chunks.
- Seasoning Technique: Blend all-purpose flour with kosher salt and black pepper in a resealable bag, thoroughly coating kidney pieces by vigorously shaking.
- Foundational Sauté: Melt unsalted butter in a heavy-bottomed skillet over medium heat, sautéing finely chopped onions until translucent and lightly golden.
- Protein Browning: Introduce flour-coated kidney pieces to the skillet, arranging in a single layer and cooking 2-3 minutes to achieve a golden-brown exterior while preserving tenderness.
- Sauce Development: Integrate tomato purée, Dijon mustard, and water into the skillet, stirring to create a rich, smooth sauce base, then add Worcestershire sauce for enhanced flavor complexity.
- Final Cooking Stage: Bring mixture to a gentle boil, reduce heat, and simmer 15-18 minutes, stirring occasionally until sauce thickens and kidneys reach perfect tenderness.
Notes
- Kidney Cleaning Critical: Remove all white connective tissue meticulously to prevent tough, chewy texture and ensure smooth, tender meat quality.
- Flour Coating Technique: Shake kidneys vigorously in seasoned flour to create an even, crispy exterior that locks in moisture and enhances flavor profile.
- Heat Management Essential: Maintain medium heat during cooking to achieve golden-brown exterior without overcooking, preserving kidney’s delicate tenderness.
- Sauce Consistency Mastery: Stir continuously while adding liquid to prevent sauce separation, creating a smooth, well-integrated flavor base that complements the kidneys perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: UK
Nutrition
- Serving Size: 2
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 150 mg