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Jamie Oliver Devilled Kidneys

amie Oliver Devilled Kidneys
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Jamie Oliver Devilled Kidneys is a traditional dish made by pan-frying lamb or pork kidneys and coating them in a spicy, mustard-based sauce. The kidneys are cooked quickly to keep them tender, then served hot, often on buttered toast.

Ingredients

Scale

    • 4 lamb kidneys, trimmed and halved

    • 1 tablespoon olive oil or butter

    • 1 teaspoon Dijon mustard

    • 1 teaspoon Worcestershire sauce

    • 1 teaspoon paprika or cayenne (adjust for heat)

    • 1 tablespoon tomato purée

    • 2 tablespoons chicken or beef stock

    • Salt and black pepper to taste

    • Fresh parsley, chopped (for garnish)

    • Toasted bread, for serving

Instructions

Step 1: Clean and Trim the Kidneys

Rinse kidneys under cold water. Remove the white core and any tough connective tissue. Slice into bite-sized pieces.

Step 2: Heat the Pan

Place a frying pan over medium-high heat. Add olive oil or butter and allow it to heat properly.

Step 3: Cook the Kidneys

Add kidney pieces in a single layer. Cook for 2–3 minutes on each side until browned but still tender inside. Avoid overcooking.

Step 4: Add the Sauce Ingredients

Lower the heat slightly. Stir in Dijon mustard, Worcestershire sauce, paprika, tomato purée, and stock. Mix gently to coat.

Step 5: Simmer Briefly

Allow the sauce to bubble gently for 1–2 minutes until slightly thickened.

Step 6: Season and Serve

Season with salt and black pepper. Sprinkle with fresh parsley and serve immediately over toasted bread.

Find it online: https://jamieolivereats.uk/devilled-kidneys/