I remember the first time I tried devilled kidneys. I was at a tiny countryside café in England, a place that smelled of butter, fresh bread, and something wonderfully tangy. The dish arrived, sizzling in a small iron skillet, and the aroma hit me before the first bite. That first taste was an explosion of spice, richness, and an unexpected creaminess that made me realize offal wasn’t just edible-it could be unforgettable.
This recipe by Jamie Oliver is my go-to when I want that same burst of flavor at home. It’s comforting, bold, and just a little bit fancy. Today, I’ll walk you through the recipe, the science behind it, and how to make it perfect every single time.
Jamie Oliver’s Devilled Kidneys Recipe
Jamie Oliver is known for taking classic dishes and turning them into approachable culinary experiences. His devilled kidneys are a perfect example. They balance heat, richness, and sharp acidity so beautifully that even if you’ve never cooked kidneys before, you’ll feel like a professional chef.
When I first made Jamie’s version, I was nervous about handling kidneys. But the recipe is designed to be straightforward and rewarding. By the end, I had a sizzling plate of tender, spicy kidneys that felt indulgent without being intimidating.
Ingredients Needed
Here’s the magic list that makes this dish unforgettable:
- Lamb kidneys – about 4 to 6, cleaned and trimmed
- Butter – a generous knob for richness
- Olive oil – helps the kidneys sear evenly
- Garlic cloves – smashed for flavor
- Shallots – finely sliced, sweet undertones
- English mustard – sharp, punchy heat
- Worcestershire sauce – adds depth and umami
- Cayenne pepper – the ’devil’ in devilled
- Fresh parsley – for a bright finish
- Sea salt and black pepper – to taste
- Optional: a splash of brandy or red wine – for extra richness
I always keep the parsley chopped in a small bowl next to me. It’s funny how something so simple can make the dish feel complete at the very last moment.
How To Make Jamie Oliver’s Devilled Kidneys
The first time I followed this step by step, I felt like I was performing a tiny ritual in my kitchen.
- Prep the kidneys: Remove the white core and any sinew. Slice them into bite-sized pieces. Rinse briefly under cold water and pat dry.
- Heat the pan: Melt butter with olive oil over medium-high heat. Make sure the fat is hot but not smoking.
- Sear the kidneys: Add kidneys in a single layer. Don’t crowd the pan. Let them sizzle until they turn golden on the outside, about 1-2 minutes per side.
- Add aromatics: Toss in garlic and shallots. Stir quickly to release their flavors without burning them.
- Create the devilled sauce: Mix mustard, Worcestershire sauce, cayenne, salt, and pepper in a small bowl. Pour over the kidneys and stir until everything is coated.
- Optional flair: A splash of brandy or red wine can be flambéed or stirred in for extra depth.
- Finish with parsley: Sprinkle on fresh parsley just before serving. It brightens the dish and adds a pop of color.
I’ve found that cooking is as much about timing as technique. The kidneys should remain tender and slightly pink inside. Overcooking makes them rubbery.
Ingredient Science Spotlight
Here’s the fascinating part. Kidneys are made up of delicate protein fibers. When cooked quickly at high heat, they remain tender. If cooked too long, the fibers tighten and squeeze out moisture, leaving them chewy.
- Mustard: Contains compounds that react with the proteins in kidneys, creating a flavorful crust.
- Cayenne pepper: Stimulates salivation and enhances perception of richness.
- Butter and oil: Butter adds flavor; oil raises the smoke point to allow a high sear without burning.
Understanding these little interactions helps you control texture and taste every time.
Expert Tips
- Trim carefully: Removing sinew and fat ensures a cleaner taste.
- Preheat pan properly: Hot fat prevents sticking and ensures even searing.
- Quick cook: Kidneys should be pink inside. Overcooking ruins their tenderness.
- Deglaze wisely: Adding wine or brandy lifts the caramelized bits from the pan for extra flavor.
- Fresh parsley: Never skip it. The herb balances richness and makes the dish visually stunning.
Recipe Variations
Jamie’s recipe is versatile. Here are ways I like to switch it up:
- Spicy kick: Add smoked paprika or a dash of chili flakes.
- Creamy finish: Stir in a spoonful of crème fraîche at the end.
- Vegetable pairing: Serve over wilted spinach, creamy mashed potatoes, or buttered new potatoes.
- Alternative protein: Try veal kidneys or even chicken livers for a milder flavor.
Each variation has its charm. Personally, I adore the original because it hits that perfect balance of bold and delicate.
Final Words
The first time you make devilled kidneys, it might feel intimidating. The idea of cooking offal can be daunting. But trust the process. Follow the steps, respect the ingredients, and embrace the sizzle. You’ll end up with a dish that feels indulgent, rich, and deeply satisfying.
FAQs
What Are Devilled Kidneys?
Devilled kidneys are a classic British dish made from lamb or beef kidneys, cooked in a rich, spicy sauce with mustard, Worcestershire sauce, and other seasonings.
Can I Substitute The Kidneys With Another Meat?
Yes, you can use other meats like chicken livers or even pork if you’re not a fan of kidneys, but it will change the flavor and texture.
How Do I Make Jamie Oliver’s Devilled Kidneys Recipe?
For Jamie’s version, you’ll need kidneys, butter, onion, garlic, mustard, Worcestershire sauce, and a bit of sherry. Sauté the kidneys, then add the other ingredients to make a rich, spicy sauce.