This classic Devilled Kidneys recipe is made with lamb kidneys, a spicy sauce featuring English mustard and Worcestershire sauce, and finished with a touch of tomato purée and cream. The result is a savory, rich, and slightly fiery dish. It’s a perfect and surprisingly quick breakfast or supper for any time of year and makes a hearty meal for two people.
Hairy Bikers Devilled Kidneys Ingredients
- 6 lambs’ kidneys, skinned
- 2 Tbsp plain flour
- 25g (1 oz) butter
- 1 onion, thinly sliced
- 1 Tbsp tomato purée
- 1 Tbsp English mustard
- 1½ Tbsp Worcestershire sauce
- Salt and freshly ground black pepper
- 4 thick slices crusty bread
How To Make Hairy Bikers Devilled Kidneys
- Prepare the kidneys: Rinse the kidneys under cold running water and pat them dry with kitchen paper. Carefully cut out the white cores with a knife or scissors and discard them. Then, cut the kidneys into chunky pieces.
- Dust the kidneys: Tip the plain flour into a small bowl or freezer bag and season it well with salt and pepper. Add the kidney pieces and toss them until they are well coated. Shake off any excess flour.
- Sauté the onions and kidneys: Melt the butter in a large frying pan over a medium-high heat. Add the sliced onion and fry gently for 3-4 minutes, until they are soft and lightly golden-brown. Remove the onions from the pan and set them aside.
- Cook the kidneys: Add the floured kidneys to the hot pan. Cook for 2-3 minutes, turning them occasionally, until they are browned on all sides. Do not overcook them, as this can make them tough.
- Create the sauce: Return the onions to the pan. Add the tomato purée and mustard, and stir to combine. Gradually pour in about 300ml (10 fl oz) of water, stirring constantly to create a smooth sauce. Bring the mixture to a gentle simmer.
- Finish and serve: Add the Worcestershire sauce and season with more salt and pepper to taste. Let the sauce simmer for about 15 minutes, or until the kidneys are tender and the sauce has thickened. While the sauce is simmering, toast and butter the bread. Spoon the devilled kidneys over the hot, buttered toast and serve immediately.
Recipe Tips
- Trim the Kidneys: It is crucial to properly trim the kidneys by removing the tough, white core and outer membrane. This ensures a tender final texture and removes any unpleasant flavor.
- Don’t Overcook: Kidneys cook very quickly. Overcooking them will make them rubbery and tough. Aim for a quick sear to brown the outside and then finish them in the sauce just until they are tender.
- Control the Heat: The “devilling” in the name refers to the spicy nature of the dish. Feel free to adjust the amount of English mustard and Worcestershire sauce to suit your preferred level of heat and tang.
- Use Quality Bread: Serving this rich sauce on thick, crusty bread is essential. The bread soaks up all the delicious flavor and makes the dish truly satisfying.
What To Serve Devilled Kidneys
Devilled kidneys are traditionally served on thick, buttered toast, which is the perfect vehicle for the rich, spicy sauce. For a larger meal, they can be served alongside creamy mashed potatoes or a simple green salad to balance the richness. A glass of dark beer or a glass of dry sherry also pairs well with the bold flavors.
How To Store Devilled Kidneys Leftovers
- Refrigerate: Devilled kidneys are best eaten fresh. If you do have leftovers, store them in an airtight container in the refrigerator for no more than 1 day. Reheat gently on the stovetop, adding a splash of water or stock to loosen the sauce.
- Freeze: Freezing devilled kidneys is not recommended as the texture of the kidneys and the sauce can become grainy upon thawing.
Hairy Bikers Devilled Kidneys Nutrition Facts
- Serving Size: 1 serving
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 850mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 20g
Frequently Asked Questions
- Why do my kidneys taste metallic? If the kidneys have a strong or metallic flavor, it’s often because they weren’t properly trimmed. The white membranes in the center and any outer casings must be removed to ensure a clean, tender flavor.
- Can I use a different type of kidney? While lambs’ kidneys are traditional and have the mildest flavor, you can use other types. Calf kidneys are also a good option. Beef or pig kidneys have a stronger flavor and may require longer, slower cooking to become tender.
- What is the “devilling” sauce? The term “devilling” in classic British cooking refers to preparing a dish with a fiery or spicy sauce. This sauce is typically made with ingredients like mustard, Worcestershire sauce, and cayenne pepper, which give the kidneys their signature pungent and spicy kick.
Try More Recipes:
- Hairy Bikers Cullen Skink Recipe
- Hairy Bikers Chow Mein Recipe
- Hairy Bikers Chicken Cobbler Recipe
Hairy Bikers Devilled Kidneys Recipe
Description
Hairy Bikers Devilled Kidneys is a classic British breakfast or supper dish featuring tender lambs’ kidneys cooked in a rich, spicy sauce made with butter, onions, mustard, and Worcestershire sauce, served on thick toast.
Ingredients
Instructions
- Trim the kidneys, removing the white core, and cut them into chunks.
- Season flour with salt and pepper, then toss the kidneys to coat.
- Melt butter, sauté onions until soft, then remove. Add kidneys and cook for 2-3 minutes.
- Return onions to the pan, add tomato purée and mustard, and stir. Add water,
- Worcestershire sauce, and simmer for 15 minutes until tender.
- Serve the kidneys and sauce over hot buttered toast.
