Jamie Oliver’s Devilled Kidneys is a British classic with a modern twist. Kidneys, usually from lamb or beef, are the star of this dish. They’re sautéed with a rich, spicy sauce made from mustard, Worcestershire sauce and a hint of cayenne, making the flavors bold yet balanced. It’s an old-school recipe but Jamie brings it into the 21st century with an approachable, less fussy technique. The dish is full of flavor, slightly tangy, a bit spicy and hearty enough to leave you feeling satisfied.
Kidneys have a distinct, earthy flavor that can be intimidating for some but when prepared right-like in Jamie’s recipe. they become tender and beautifully balanced by the spice mix. It’s a dish that’s often eaten with toast, making it the perfect comfort food for breakfast or a late-night snack.
Jamie Oliver Devilled Kidneys Recipe
Ingredients Needed
To make Jamie Oliver’s Devilled Kidneys, you don’t need a whole list of obscure ingredients. It’s about using pantry staples and fresh items to let the kidney’s natural taste shine. Here’s what you’ll need:
- Lamb or beef kidneys. This is the star of the dish. You’ll need around 4 to 6 kidneys, depending on their size. Make sure you clean and trim them properly.
- Butter – For sautéing the kidneys and bringing a bit of richness to the dish.
- Olive oil – A splash of oil helps prevent the butter from burning and gives a bit of extra flavor.
- Onion – You’ll need a finely chopped onion to build the base of the sauce.
- Garlic – Fresh garlic cloves are essential for depth and aroma.
- Mustard – Usually, Dijon mustard works best. It adds a nice tang and kick.
- Worcestershire sauce – For that complex, umami flavor that brings everything together.
- Cayenne pepper – A pinch of this adds the heat but you can control how spicy it gets.
- Sugar – Just a little to balance out the acidity and spice.
- Salt and black pepper. To season the dish perfectly.
- Fresh parsley – A little garnish goes a long way, adding freshness and color.
- Toast – Jamie suggests serving the kidneys on a slice of buttered toast. It’s the perfect way to soak up all the flavorful sauce.
Equipment Needed
The equipment required for this dish is minimal and you won’t need any fancy gadgets. Here’s a quick rundown:
- Frying pan or skillet – A large, heavy-bottomed pan is ideal for cooking the kidneys and creating the sauce.
- Chopping board and knife. You’ll need to chop the onion, garlic and parsley. A sharp knife is key to making these tasks easier.
- Serving plate – To plate the kidneys on toast once they’re ready.
- Tongs or spatula – For turning the kidneys without breaking them apart.
- Ladle or spoon – To spoon the sauce over the kidneys and ensure they are well-coated.
How To Make Jamie Oliver’s Devilled Kidneys
- Prepare the Kidneys – Begin by cleaning the kidneys. Trim away any fat and membrane and cut them into bite-sized pieces. It’s essential to make sure there’s no tough or rubbery parts left. Some people like to soak the kidneys in milk beforehand to mellow out the flavor but Jamie skips that step.
- Heat the Pan – Get a heavy pan hot with a splash of olive oil and butter. This combo ensures the kidneys cook quickly and don’t stick.
- Sauté the Onions and Garlic. Toss the chopped onion into the pan. Cook it until soft and golden. Add the garlic in and sauté for a minute or so until fragrant. The goal here is to build the foundation for the sauce.
- Add the Kidneys – Put the kidneys into the pan and cook them on high heat. You want to sear them to get that golden brown outside while keeping them tender inside. Jamie advises not to overcook them; you want them slightly pink in the middle, not rubbery.
- Build the Sauce – Stir in the Dijon mustard, Worcestershire sauce, a pinch of cayenne pepper and a little sugar to balance the tang. You’ll notice the sauce start to thicken and become rich with flavor. Keep stirring to coat the kidneys in this spicy, savory mix.
- Season and Serve – Add salt and black pepper to taste, then spoon the kidneys and sauce over slices of buttered toast. Garnish with freshly chopped parsley for color and a hint of freshness.
What I Learnt
Making Jamie Oliver’s Devilled Kidneys taught me a few key things. First, when cooking offal like kidneys, it’s all about balance. The mustard, Worcestershire sauce and cayenne are strong, so you need to make sure you don’t overpower the kidneys themselves. The key is to sear them quickly at high heat, keeping them tender and flavorful.
Also, the sauce-wow! It’s simple but so impactful. The Worcestershire sauce gives it that deep, savory note while the mustard and cayenne pepper create just the right amount of zing. The combination of butter and oil makes everything come together nicely.
I also realized that this dish isn’t nearly as intimidating as it sounds. With the right preparation and technique, it’s a dish anyone can master, even if you’ve never cooked offal before.
Recipe Tweaks For Jamie Oliver’s Devilled Kidneys
Jamie Oliver’s Devilled Kidneys is a classic British dish that’s bold and full of flavor. But as with any good recipe, it’s always fun to experiment and make it your own. Here are some tweaks you can try that stay true to the spirit of the dish but add your own flair:
1. Spice it up with Chilli
If you like a bit of heat, adding some fresh chopped red chillies to the sauce will give it a kick. The combination of tangy mustard and hot chilli balances the richness of the kidneys perfectly.
2. Add Bacon or Pancetta
For a smoky touch, try adding some crispy bacon or pancetta. The saltiness and texture complement the tender kidneys and create a richer overall flavor. You can even sauté them alongside the onions to infuse the oil with a bit of smokiness.
3. Switch Up the Mustard
Instead of the standard Dijon mustard, try using a whole grain mustard or a spicier English mustard. The texture of the whole grain mustard adds a satisfying bite to the dish while English mustard has that sharp, punchy flavor that cuts through the richness.
4. Experiment with Herbs
Jamie Oliver uses parsley but you could go further with a mixture of fresh herbs like thyme, tarragon or even a bit of rosemary. These herbs can add another layer of complexity, enhancing the sauce’s earthy notes.
5. Choose Your Offal
While lamb kidneys are traditional, you could swap them for beef kidneys for a more intense flavor or even pig’s kidneys for something a little milder. Each type of offal has its own unique texture and taste, so you can tailor the dish to your preferences.
Storage Tips For Leftovers
Devilled kidneys are delicious but you might find yourself with some leftovers. Here’s how to store them properly and make sure they stay tasty:
1. Cool Quickly
Let the leftover kidneys cool to room temperature before storing them. The key is not to leave them out for too long as that can affect the taste and texture. Try to cool them within an hour.
2. Airtight Container
Store the leftovers in an airtight container to preserve the flavors and prevent them from absorbing other smells in the fridge. It will also help retain the dish’s moisture, preventing it from drying out.
3. Refrigerate Within Two Hours
For food safety, be sure to refrigerate your leftovers within two hours of cooking. If you won’t be eating them within the next 2-3 days, it’s best to freeze them.
4. Freezing for Later
If you need to store them for longer, freezing is your best bet. Transfer the dish into a freezer-safe container and be sure to consume it within a couple of months. To reheat, let it thaw overnight in the fridge, then warm it gently on the stove to avoid overcooking the kidneys.
What To Eat With Jamie Oliver’s Devilled Kidneys?
Devilled kidneys are rich, flavorful and a bit indulgent, so pairing them with something light and refreshing can balance the meal. Here are some ideas:
1. Fresh Green Salad
A crisp salad with a tangy vinaigrette would cut through the richness of the kidneys. You can use mixed greens like arugula, watercress or spinach with a simple dressing made from lemon, olive oil and mustard. The acidity will brighten the dish and provide a nice contrast.
2. Buttered Toast or Crusty Bread
Devilled kidneys are best served with something to soak up the sauce. A few slices of buttered toast or crusty bread will help you mop up all the flavorful juices. Opt for a dense, rustic loaf to give it some bite.
3. Roasted Vegetables
If you want something heartier, roasted root vegetables like parsnips, carrots and sweet potatoes work wonders. Their natural sweetness balances out the spiciness and richness of the dish and they’re filling without overpowering the kidneys.
4. Mashed Potatoes
For a comforting side, serve the devilled kidneys with creamy mashed potatoes. The smooth texture of the potatoes pairs perfectly with the tender, spicy kidneys. You could even add a hint of horseradish to the mash to add a bit of heat.
5. Steamed Greens
Lightly steamed greens like broccoli or green beans offer a fresh, slightly bitter taste that complements the richness of the devilled kidneys. A drizzle of olive oil and a squeeze of lemon will keep the greens vibrant and zesty.
FAQs
What Are The Main Ingredients In Jamie Oliver’s Devilled Kidneys Recipe?
The main ingredients are lamb kidneys, butter, mustard, Worcestershire sauce, brandy, and spices like cayenne pepper.
How Long Does It Take To Cook Jamie Oliver’s Devilled Kidneys?
It usually takes about 15-20 minutes to cook the kidneys, making it a quick and tasty dish.
Can I Use A Different Meat Instead Of Lamb Kidneys For This Recipe?
Yes, you can try beef or pork kidneys, though the flavor and texture may vary slightly.