I remember the first time I tried devilled kidneys. It was one of those culinary experiences that took me completely by surprise. A bit of a dare, really. I had heard people talk about them, mostly in hushed tones, as if they were a culinary rite of passage. So, when I finally sat down to try them, I wasn’t sure what to expect. The richness of the dish, the depth of flavors, and the tangy kick of the sauce-everything about it was so unexpected. It felt like I had just unlocked a whole new level of comfort food.
That experience led me straight to Jamie Oliver’s version of devilled kidneys. Jamie has this way of making seemingly complicated dishes approachable. His recipe doesn’t just give you the ingredients and steps, it helps you understand the process, the story behind the food. That’s what I love about his approach.
Now, if you’ve ever thought about making devilled kidneys but were put off by their reputation or complexity, Jamie’s recipe is the perfect gateway. You’ll be able to create a rich, flavorful dish that feels like a luxury, yet it’s pretty easy to pull off at home.
Jamie Oliver’s Devilled Kidneys Recipe
Jamie’s devilled kidneys are a brilliant example of his ability to turn simple, traditional ingredients into something special. When I first tried this recipe, I was immediately struck by how quickly it all came together. There’s something so comforting about how a handful of ingredients-each with its own distinct flavor-come together to create a dish that feels bold yet familiar.
Here’s What You Can Expect With Jamie Oliver’s Recipe
- Quick Prep: You don’t need hours of marinating or complex techniques.
- Rich and Flavorful: The combination of rich kidneys and the tangy, spicy sauce is a winning formula.
- Comforting Yet Adventurous: It’s comfort food, but it has that daring edge that makes it interesting.
Ingredients Needed
Now let’s talk ingredients. This dish doesn’t need much, but every element plays a crucial role. What I love about Jamie’s approach is that he keeps it real with the ingredients-nothing too obscure, but everything purposeful.
- Lamb Kidneys: The star of the show. Make sure they’re fresh. The flavor of lamb kidneys is rich but not overpowering.
- Butter: For frying and building the base of the sauce. You want good quality butter here-it makes a difference.
- Onion: Adds sweetness and depth to balance the richness of the kidneys.
- Garlic: Because garlic in everything is a good idea.
- Dijon Mustard: The tangy kick that gives the dish its ’devilled’ quality.
- Worcestershire Sauce: Another key element for umami and balance.
- Cayenne Pepper: Just a dash to add heat, but not too much to overwhelm.
- Brandy or Sherry: Adds depth and a little something extra.
- Fresh Parsley: For garnish and freshness.
How To Make Jamie Oliver’s Devilled Kidneys
When you break it down, making devilled kidneys isn’t complicated, but it requires a bit of attention. I remember the first time I made this dish. It felt like a little dance between the different elements. You start with the kidneys, then the onions and garlic, before bringing everything together in the pan for the final, sizzling moment.
Here’s how it goes:
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Prepare The Kidneys
- Trim off any fat or sinew from the kidneys.
- Slice them in half lengthwise. It helps them cook evenly and lets the sauce get into all the nooks.
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Cook The Onions And Garlic
- Melt butter in a pan and gently sauté the onions and garlic until soft. The sweetness from the onions is key to balancing the richness of the kidneys.
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Add The Kidneys
- Turn up the heat and add the kidneys. They only need a few minutes on each side to cook through but remain tender.
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Devilled Sauce
- Add Dijon mustard, Worcestershire sauce, cayenne, and brandy or sherry. Let it simmer until the sauce reduces and thickens.
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Finish With Parsley
- Garnish with fresh parsley just before serving for a burst of color and freshness.
Ingredient Science Spotlight
The real magic of this dish happens in the interaction between the ingredients. Each one has a purpose:
- Lamb Kidneys: Rich in iron and protein, they bring a deep, earthy flavor. Kidneys are often described as “offal”, which can be off-putting, but when prepared correctly, they’re tender and full of flavor.
- Butter: The fat in the butter helps create a rich base for the sauce while providing a smooth mouthfeel. Butter is also an emulsifier, meaning it helps the sauce come together.
- Mustard and Worcestershire Sauce: Both of these ingredients are acidic and salty. They work together to break down the richness of the kidneys and balance the whole dish. The mustard provides heat and tang, while Worcestershire adds depth and umami.
- Cayenne Pepper: Capsaicin, the compound in cayenne pepper, not only adds heat but also enhances the other flavors. It’s a small amount, but it kicks up the overall taste experience.
Expert Tips
A few little nuggets of wisdom from my personal experience and Jamie’s tips to make sure this dish turns out perfectly every time:
- Don’t Overcook the Kidneys: Lamb kidneys cook quickly. If you overdo them, they can become tough and rubbery. Just a couple of minutes on each side is all they need.
- Use Fresh Herbs: Fresh parsley is an underrated garnish. It adds a refreshing contrast to the richness of the dish.
- Taste as You Go: The beauty of devilled kidneys is in the sauce. Taste it as you add each ingredient, especially the mustard and Worcestershire sauce. Adjust to your liking.
- Brandy or Sherry: The alcohol helps deglaze the pan and adds a complex depth to the sauce. If you don’t have either, a splash of white wine can work too.
Recipe Variations
While Jamie’s version is a classic, you can always experiment to suit your taste.
- Add Mushrooms: If you love earthy flavors, throw in a handful of sliced mushrooms. They’ll absorb the sauce and add even more depth.
- Vegan Twist: Swap the lamb kidneys for sautéed tofu or tempeh. You won’t get the same rich flavor, but it will still be a great way to make a devilled-style dish.
- Spicy Version: Increase the cayenne pepper or add a bit of fresh chili for an extra kick. You could also experiment with hot sauces.
- Substitute Brandy with Port: For a sweeter, fruitier version, port wine can be used instead of brandy or sherry. It will change the flavor profile but still maintain that luxurious feel.
Final Words
Devilled kidneys are one of those dishes that sound intimidating, but once you’ve made them, you realize how simple and satisfying they are. The combination of tender kidneys, rich butter, and tangy sauce feels like an indulgence, but it’s straightforward enough to be a weeknight meal. I found that with a little patience and the right ingredients, you can transform something simple into something extraordinary.
FAQs
What Are Devilled Kidneys?
Devilled kidneys are a classic British dish where lamb’s kidneys are cooked in a spicy sauce made with mustard, Worcestershire sauce, and spices.
Can I Use Beef Kidneys Instead Of Lamb Kidneys?
Yes, you can use beef kidneys, but lamb kidneys are more traditional for this dish. Beef kidneys might have a stronger flavor.
Is It Hard To Cook Devilled Kidneys?
Not at all! The recipe is straightforward. You just need to cook the kidneys quickly and make the sauce to mix in.