Jamie Oliver Devilled Kidneys Recipe [Tips & Tricks]

I still remember the first time I tried devilled kidneys. It was at a small British pub with cozy wooden tables and that unmistakable scent of hearty food in the air. The dish came sizzling hot, with a rich, spicy sauce that made me pause mid-bite. It was unlike anything I had tasted before – earthy, fiery, and comforting all at once.

That’s what Jamie Oliver’s devilled kidneys recipe is all about. It’s a classic British dish, taken to the next level with Jamie’s flair for simple yet bold flavors. If you’ve never tried kidneys before, don’t let the idea scare you. Jamie’s recipe breaks it down so beautifully, making it approachable, tasty, and downright addictive.

Jamie Oliver’s Devilled Kidneys Recipe

Jamie’s version is a brilliant mix of tradition and modern flavor. He keeps the heart of the dish intact – tender lamb kidneys cooked in a devilishly spicy sauce – but adds his signature touches. The sauce has mustard, Worcestershire sauce, and a good dose of cayenne pepper, giving it a punch without overwhelming the natural taste of the kidneys.

What I love is how quick and straightforward it is. You don’t have to be a pro chef to pull this off. Plus, it’s a fantastic way to impress friends or family with something unique and delicious. Whether you serve it on toast for brunch or with crusty bread for dinner, it’s a crowd-pleaser every time.

Ingredients Needed

When I first got the recipe, I made a little shopping list and stuck to it religiously. Here’s what you’ll need:

• Fresh lamb kidneys (about 500g, trimmed and cleaned)
• Olive oil (for frying)
• Butter (for richness)
• Garlic cloves (2 or 3, finely chopped)
• Shallots (1 or 2, finely chopped)
• English mustard (1 tbsp, the spicy kind)
• Worcestershire sauce (2 tbsp)
• Cayenne pepper (to taste – start small!)
• Fresh parsley (a handful, chopped)
• Sea salt and freshly ground black pepper

What’s great about these ingredients is that they’re pretty common but work together to create something extraordinary. The kidneys are the star, but the rest build the layers of flavor that make this dish shine.

How To Make Jamie Oliver’s Devilled Kidneys

I’ll walk you through it like I’m standing right next to you:

1. Prep the kidneys: Start by trimming any fat or sinew from the kidneys and slice them into bite-sized pieces. This helps them cook evenly and quickly.
2. Heat your pan: Get a heavy frying pan hot with a splash of olive oil and a knob of butter. You want it sizzling but not smoking.
3. Cook shallots and garlic: Toss in the shallots and garlic, frying gently until soft and fragrant.
4. Add the kidneys: Throw the kidneys in and cook on a high heat. They need just a few minutes – about 3-4 – until they brown nicely but stay tender inside.
5. Spice it up: Stir in the English mustard, Worcestershire sauce, and a pinch of cayenne. Keep stirring so the sauce thickens slightly and coats the kidneys beautifully.
6. Season and finish: Add salt, pepper, and sprinkle chopped parsley over the top. Give it a final toss and take it off the heat.

Serve immediately on toasted bread or alongside roasted potatoes for a full meal.

Ingredient Science Spotlight

I’m always fascinated by how ingredients do their magic. Let’s break down a couple key players here:

• Lamb Kidneys: These are rich in protein and have a unique, earthy flavor. The kidneys have a slightly grainy texture that softens beautifully with quick, hot cooking. Overcook, and they get rubbery – so timing is crucial.
• Mustard: This isn’t just a flavor booster. Mustard contains compounds that activate heat receptors on your tongue, giving that sharp, spicy bite that wakes up the palate.
• Worcestershire Sauce: It’s a blend of vinegar, molasses, anchovies, and spices. This sauce adds umami depth, balancing the dish’s spice with a tangy, savory punch.
• Cayenne Pepper: It’s the heat factor, loaded with capsaicin. This chemical triggers a warm, spicy sensation, but also releases endorphins – those feel-good chemicals that make spicy food so addictive.

Expert Tips

From my own kitchen battles and successes, here are some insider nuggets to nail this recipe:

• Kidney prep: Soak the kidneys in cold water with a little vinegar or lemon juice for 30 minutes before cooking. It helps mellow the strong flavors and cleans them nicely.
• High heat cooking: Use a heavy pan and keep it hot. This locks in the juiciness and gives a beautiful sear.
• Don’t overcook: Kidneys cook fast. Keep an eye on texture – tender but not chewy.
• Use fresh herbs: Parsley adds freshness and cuts through the richness. Don’t skip it!
• Toast your bread: If serving on toast, lightly butter and toast it. The crunchy texture contrasts perfectly with the saucy kidneys.

Recipe Variations

Once you’ve mastered Jamie’s original, why not play around?

• Swap kidneys: Try beef or pork kidneys for a different but still delicious take.
• Add cream: Stir in a splash of cream at the end for a richer sauce.
• Extra heat: Throw in fresh chili or smoked paprika if you like it fiery.
• Veggie boost: Add sautéed mushrooms or spinach for some earthiness and texture.
• Make it a stew: Add some stock and simmer gently for a few minutes to turn it into a hearty stew.

Final Words

I hope this recipe sparks your curiosity and gets you excited to try something new. Devilled kidneys might sound intimidating, but with Jamie Oliver’s recipe, it’s surprisingly simple and incredibly rewarding. The flavors are bold, comforting, and a little bit wild – just like the best meals should be.

Try it, savor it, and maybe share it with someone who loves a good culinary adventure.

FAQs

What Are Devilled Kidneys?

Devilled kidneys are a traditional British dish made with lamb kidneys, cooked in a spicy, tangy sauce of mustard, vinegar, and Worcestershire sauce.

Can I Use Beef Kidneys Instead Of Lamb?

Yes, you can swap lamb kidneys for beef kidneys if that’s your preference, but the flavor might be slightly different.

Is Jamie Oliver’s Devilled Kidneys Recipe Spicy?

Yes, the recipe has a bit of heat from mustard, cayenne pepper, and hot sauce, but it’s balanced with the richness of the kidneys and other seasonings.

What Do I Serve With Devilled Kidneys?

Devilled kidneys are often served with toast, crusty bread, or even potatoes to soak up the flavorful sauce.

Can I Make Jamie Oliver’s Devilled Kidneys Without Worcestershire Sauce?

You can try substituting it with soy sauce or a bit of balsamic vinegar if you don’t have Worcestershire sauce on hand.

How Long Does It Take To Make Devilled Kidneys?

The recipe takes about 20 to 25 minutes to prepare and cook, so it’s a quick and flavorful dish.

Do I Need To Soak The Kidneys Before Cooking?

It’s not necessary to soak them, but you can give them a quick rinse to remove any impurities before cooking.

Can I Use This Recipe With Other Meats?

This recipe is best with lamb kidneys, but you could try it with chicken livers or other offal for a different twist.

What’s The Best Way To Clean Lamb Kidneys For Cooking?

To clean lamb kidneys, trim off any tough membranes and remove the white core. Rinse them under cold water before cooking.

Can I Make Devilled Kidneys Ahead Of Time?

Devilled kidneys are best served fresh, but you can prepare the sauce ahead and reheat it when you’re ready to cook the kidneys.