I still remember the first time I stumbled upon Jamie Oliver’s Devilled Kidneys. It was a lazy Sunday afternoon, and I was flicking through a recipe book, looking for something that felt both comforting and adventurous. Kidneys? That was new. But something about the description of this dish caught my attention. The rich, bold flavors, the promise of a dish that was unapologetically British and unapologetically delicious. I was curious and ready to try it.
The experience of cooking this recipe from scratch turned into a small culinary adventure. The smell of spices blending with the tenderness of the kidneys was intoxicating. By the time it was ready, I was hooked. Devilled Kidneys were a game-changer.
It’s one of those recipes that feels like a treasure hidden in plain sight. Not many people think to cook with offal these days, but Jamie makes it approachable and mouthwatering. If you’ve never tried devilled kidneys before, buckle up. We’re diving deep into the ingredients, the method, and some fun variations. You’re in for a treat.
Jamie Oliver’s Devilled Kidneys Recipe
Jamie’s take on Devilled Kidneys is simple yet packed with layers of flavor. What I love about it is the honesty in the ingredients. Nothing fancy, just quality produce and a strong sense of tradition. Oliver doesn’t shy away from using bold flavors to elevate the kidneys-his version is tangy, spicy, and savory.
Here’s a breakdown of what you’ll need:
Ingredients Needed
- Lamb’s kidneys (you can use beef or pork too, but lamb is classic)
- Butter (unsalted)
- Olive oil (for frying)
- Shallots (finely chopped)
- Garlic (minced)
- Ground cumin
- Worcestershire sauce
- Dijon mustard
- White wine vinegar
- Chili flakes
- Salt and pepper
- Fresh parsley (chopped, for garnish)
The balance of acidity from vinegar and the richness of butter works wonders with the kidneys. The addition of Worcestershire sauce gives a savory kick that’s key to the dish’s signature taste.
How To Make Jamie Oliver’s Devilled Kidneys
The beauty of this recipe is in its simplicity. There’s no fuss, just a few steps to follow. When I first made it, I was surprised at how quickly it all came together. Here’s how you can recreate it:
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Prepare The Kidneys
Start by trimming and cleaning the lamb kidneys. It’s important to remove the tough membrane and slice them into small pieces. I usually remove the fat around the kidneys for a cleaner bite. Set them aside.
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Sauté Shallots And Garlic
In a hot pan, add a splash of olive oil and some butter. Add your shallots and garlic. Sauté until soft and fragrant. This is where the base of your flavor begins. You’ll know it’s ready when the kitchen starts to smell amazing.
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Cook The Kidneys
Add the kidneys to the pan. Fry them quickly over medium-high heat for about 3-4 minutes. You want them to be browned but still tender inside. Overcooking them is a mistake, so keep an eye on the timing.
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Make The Sauce
Add your spices-cumin, chili flakes-and then stir in the Dijon mustard, Worcestershire sauce, and vinegar. Let it all cook together for a minute or two. You should see the sauce start to thicken.
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Finish Up
Season with salt and pepper to taste. Garnish with fresh parsley to add a burst of color and freshness.
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Serve
Jamie suggests serving the dish with toast. I like to use thick-cut sourdough to soak up the sauce. It’s the perfect pairing.
Ingredient Science Spotlight
Here’s where it gets fun. Let’s break down the science behind a few key ingredients.
- Kidneys: The star of the show. Kidneys are nutrient-dense and packed with protein, iron, and B-vitamins. They’re also lower in fat compared to other meats, making them a good choice if you’re looking for something more lean. The cooking method-quick, high heat-helps keep them tender while bringing out their natural flavors.
- Worcestershire Sauce: This classic sauce is a blend of fermented anchovies, tamarind, molasses, and a variety of spices. The combination of savory, sweet, and tangy flavors adds depth to the dish. Plus, it helps break down the richness of the kidneys.
- Mustard: The acidity and slight heat from mustard add a layer of sharpness that cuts through the richness. It balances the fat in the dish and helps amplify the flavors of the kidneys.
Expert Tips
After making this dish a few times, I’ve picked up some small tweaks that really elevate the experience:
- Kidney Prep: If you’re not used to working with offal, don’t rush the cleaning process. The cleaner the kidneys, the more enjoyable they will be. Trim all the tough bits and membranes, so you’re left with tender, flavorful pieces.
- Taste as You Go: Since Worcestershire sauce and mustard both have strong flavors, it’s essential to taste and adjust the seasoning. If it’s too tangy, add a little sugar. If it needs more depth, a bit more Worcestershire will do the trick.
- Don’t Overcook: Kidneys can become rubbery quickly. Once they’ve browned, don’t let them sit in the pan for too long. You want them soft and tender, not tough and chewy.
- Add Heat: If you love spice, don’t be shy with the chili flakes. A little extra heat will complement the richness of the kidneys.
Recipe Variations
While Jamie’s recipe is a classic, you can always put your own spin on it. Here are a few ideas:
- Add Mushrooms: Sauté a handful of mushrooms along with the shallots and garlic. They’ll soak up the sauce and add an earthy flavor to the dish.
- Serve Over Polenta: Instead of toast, serve the kidneys over a creamy polenta. The polenta’s mild flavor and smooth texture balance the richness of the kidneys.
- Add a Touch of Cream: If you want a creamier sauce, add a splash of double cream at the end. It softens the acidity and adds richness.
Final Words
Cooking Jamie Oliver’s Devilled Kidneys is a celebration of bold flavors and culinary tradition. It’s a dish that, when done right, is nothing short of comforting. The rich kidneys, the spicy sauce, and the tangy notes create a perfect harmony of flavors. It’s simple to prepare but complex in taste.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Devilled Kidneys?
You’ll need lamb kidneys, butter, mustard, Worcestershire sauce, hot sauce, and some spices like paprika.
How Long Does It Take To Make Jamie Oliver’s Devilled Kidneys?
It should take around 15 minutes to cook. It’s a pretty quick dish once you have everything prepped.
Can I Use A Different Kind Of Meat For Devilled Kidneys?
Yes, you can try using beef or pork kidneys if lamb isn’t your thing. The cooking method stays the same.