Hamdi Saidani Jamie Oliver’s Devilled Kidneys recipe is made with lamb kidneys, which are cooked in a tangy sauce made of tomato purée, English mustard, and Worcestershire sauce. This is really one of the best Devilled Kidneys recipes that you must try. If you try this recipe, don’t forget to share with us your results.
What Are Devilled Kidneys
Devilled kidneys are a classic British dish that’s perfect for breakfast or supper. They feature lamb kidneys cooked in a tangy and flavorful sauce. The Devilled Kidneys is often served over toasted, buttered bread, making it a hearty and satisfying meal. By the way, Devilled Kidneys is pronounced “Dev-uhld Kid-nees.“
Jamie Oliver Devilled Kidneys Ingredients
- 6 lambs’ kidneys, about 375g/13oz, skinned
- 2 tbsp plain flour
- 25g/1oz butter
- 1 onion, thinly sliced
- 1 tbsp tomato purée
- 1 tbsp English mustard
- 1–2 tbsp Worcestershire sauce
- 4 thick slices of crusty bread
- Butter, for spreading
- Small bunch flatleaf parsley, finely chopped (optional)
- Salt and freshly ground pepper
How To Make Jamie Oliver Devilled Kidneys
- Prep the Kidneys: Rinse the kidneys under cold water and pat them dry. Remove the white cores with scissors and cut the kidneys into chunks.
- Coat the Kidneys: Place flour in a bag, and season with salt and pepper. Add kidneys and shake until well-coated.
- Cook the Onion: Melt butter in a pan and sauté the onion until soft and slightly golden.
- Cook the Kidneys: Add the kidneys to the pan and cook for 2-3 minutes, turning occasionally.
- Make the Sauce: Add tomato purée and mustard. Gradually add water while stirring. Bring to a boil, add Worcestershire sauce, and simmer for 15 minutes.
What To Serve With Devilled Kidney
The best side dishes to serve with Devilled Kidneys are rice, mashed potatoes, steamed vegetables, green salad, and fried bread. You can also enjoy them with scrambled eggs for breakfast.
How To Store Devilled Kidneys
- In The Fridge: Store the cooked devilled kidneys in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave before serving.
- In The Freezer: Freeze the cooked kidneys in a sealed container for up to 1 month. Thaw in the fridge overnight and reheat thoroughly before serving.
Devilled Kidneys Nutrition Facts
- Calories: 382
- Total Fat: 15g
- Saturated Fat: 7.6g
- Trans Fat: 0.4g
- Polyunsaturated Fat: 1.5g
- Monounsaturated Fat: 3.7g
- Cholesterol: 344mg
- Sodium: 732mg
- Total Carbohydrates: 41g
- Dietary Fiber: 1.9g
- Sugars: 3.4g
- Protein: 22g
Try More Recipes:
- Jamie Oliver Marrow Soup
- Jamie Oliver Marrow Chutney
- Jamie Oliver Vegetarian Cottage Pie
- Jamie Oliver Greek Lemon Potatoes
- Jamie Oliver Steak And Mushroom Pie
Jamie Oliver Devilled Kidneys
Description
Jamie Oliver’s Devilled Kidneys recipe is made with lamb kidneys, which are cooked in a tangy sauce made of tomato purée, English mustard, and Worcestershire sauce. This is really one of the best Devilled Kidneys recipes that you must try.
Jamie Oliver Devilled Kidneys Ingredients
How To Make Jamie Oliver Devilled Kidneys
- Prep the Kidneys: Rinse the kidneys under cold water and pat them dry. Remove the white cores with scissors and cut the kidneys into chunks.
- Coat the Kidneys: Place flour in a bag, and season with salt and pepper. Add kidneys and shake until well-coated.
- Cook the Onion: Melt butter in a pan and sauté the onion until soft and slightly golden.
- Cook the Kidneys: Add the kidneys to the pan and cook for 2-3 minutes, turning occasionally.
- Make the Sauce: Add tomato purée and mustard. Gradually add water while stirring. Bring to a boil, add Worcestershire sauce, and simmer for 15 minutes.
