Spicy Devilled Kidneys Recipe: A Sizzling Breakfast Classic

Succulent devilled kidneys dance on the culinary edge of traditional British comfort food.

Adventurous palates will find this dish surprisingly complex and rich.

Tender lamb kidneys come alive with a spicy, tangy sauce that awakens dormant taste buds.

Mustard and worcestershire create a robust backdrop for these delicate morsels.

Hearty and quick, this recipe speaks to those who crave intense flavor without complicated preparation.

Cooking skills matter less than bold enthusiasm when you approach this classic plate.

Savor the unexpected magic waiting in every bite of these delectable kidneys.

What Ingredients You’ll Need For Rick Stein Devilled Kidneys Recipe

• Kidneys: Fresh organ meat with a rich, intense flavor that provides the primary protein for this dish.

• Mushrooms: Earthy fungi that add depth and umami to the overall flavor profile of the recipe.

• Flour, Cayenne Pepper, Mustard, Salt, Pepper: Dry ingredients that create a flavorful coating and help develop a crisp exterior on the kidneys.
• Worcestershire Sauce: Tangy condiment that enhances the savory character of the dish.

• Butter: Rich dairy fat used for browning mushrooms and cooking kidneys, adding richness and preventing sticking.
• Stock: Liquid that helps create a light sauce and adds additional depth to the dish.

• Toast: Crisp bread foundation that provides a sturdy base for serving the kidneys.

How To Cook Rick Stein Devilled Kidneys Recipe At Home

Step 1: Prepare the Kidneys

Carefully rinse the kidneys under cold water. Remove any tough membranes or fatty tissues. Slice the kidneys into small, uniform bite-sized pieces to ensure even cooking and tender texture.

Step 2: Sauté Mushrooms

Heat a skillet over medium-high heat. Add butter and let it melt completely. Toss in mushrooms and cook until they turn golden brown and release their delicious earthy aroma. Transfer the sautéed mushrooms to a separate plate and set aside.

Step 3: Season and Coat Kidneys

• Flour
• Cayenne pepper
• Dijon mustard
• Salt
• Black pepper

Thoroughly coat each kidney piece in this spicy seasoning mixture, ensuring complete coverage.

Step 4: Cook Kidneys to Perfection

Return the skillet to the heat. Add remaining butter and allow it to melt and become slightly foamy. Carefully place the coated kidney pieces into the hot pan. Cook for approximately 2 minutes on each side, creating a beautiful golden-brown exterior while keeping the inside tender and juicy.

Step 5: Combine and Simmer

Gently return the sautéed mushrooms to the skillet. Pour in beef stock and Worcestershire sauce. Let the ingredients simmer together for a few minutes, allowing the flavors to meld and create a rich, savory sauce.

Step 6: Serve and Enjoy

Transfer the devilled kidneys onto crisp, toasted bread. Spoon the mushroom sauce over the top. Serve immediately while hot, letting the aromatic dish tantalize your taste buds with its bold and complex flavors.

Smart Tips For Rick Stein Devilled Kidneys Recipe

• Trim Kidney Carefully: Remove white membrane and visible fat for tender, smooth texture without gamey taste.
• Flour Coating Trick: Pat kidneys dry before dusting with seasoned flour to ensure crispy, even golden-brown exterior.
• Control Cooking Time: Two minutes per side prevents overcooking; kidneys become tough and rubbery if cooked too long.
• Balance Spice Levels: Adjust cayenne pepper according to heat preference; start with small amount and taste before adding more.
• Fresh Mushroom Selection: Choose firm, unblemished mushrooms with smooth caps for best flavor and texture in the dish.

Recipe Twists For Rick Stein Devilled Kidneys Recipe

• Vegetarian Kidney Substitute: Replace kidneys with firm tofu or seitan, marinated in similar spices for a plant-based alternative.
• Low-Carb Option: Skip toast and serve over cauliflower rice or zucchini noodles for reduced carbohydrate intake.
• Gluten-Free Adaptation: Use gluten-free flour for coating and ensure Worcestershire sauce is gluten-free, serving over gluten-free bread or lettuce wraps.
• Spice Level Variation: Adjust cayenne pepper quantity or substitute with smoked paprika for milder heat while maintaining robust flavor profile.

What To Serve With Rick Stein Devilled Kidneys Recipe

• Amplify Wine Pairing: Select a robust red like Pinot Noir to complement the rich, earthy flavors of devilled kidneys, cutting through the intense meat with its balanced acidity.
• Enhance Bread Selection: Choose thick-cut sourdough toast for its tangy profile and sturdy texture, providing the perfect base to soak up the savory sauce and support the kidneys.
• Match Side Dish Brilliance: Prepare roasted asparagus with garlic butter, offering a light, green contrast to the heavy, spicy kidney dish while maintaining a complementary umami undertone.
• Create Flavor Bridge: Add a small dollop of horseradish cream on the side to intensify the peppery notes of the kidneys and provide a zesty, cooling counterpoint to the dish's warmth.

How To Store Rick Stein Devilled Kidneys Recipe Safely

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the fridge for up to 2 days.
• Transfer cooled kidneys to a freezer-safe container. Freeze for maximum 1 month. Seal tightly to prevent freezer burn.
• Warm gently in a skillet over medium-low heat. Add a splash of stock to prevent drying. Stir occasionally until heated through, about 3-4 minutes.
• Heat in short 30-second bursts, stirring between intervals. Check temperature to ensure even warming and avoid overcooking kidneys.

FAQs For Rick Stein Devilled Kidneys Recipe

• Are devilled kidneys a traditional British dish?

Yes, they’re a classic Victorian-era breakfast or brunch recipe popular in British cuisine, especially among upper-class households during the 19th century.

• What type of kidneys work best for this recipe?

Lamb or veal kidneys are most recommended for their tender texture and mild flavor, which complement the spicy seasoning perfectly.

• Why do we coat kidneys in flour before cooking?

Coating kidneys in flour helps create a light, crispy exterior, prevents sticking to the pan, and allows the spices to adhere better, enhancing the overall flavor and texture.

• Can I substitute Worcestershire sauce if I don't have it?

While Worcestershire sauce adds a unique depth, you can use soy sauce or balsamic vinegar as alternative substitutes, though the flavor profile will slightly change.

Why Rick Stein Devilled Kidneys Recipe Is Bold And Savory

• Spice Up Your Palate: Cayenne and mustard create a bold, zesty flavor profile that transforms ordinary kidneys into an exciting culinary adventure.
• Master Gourmet Cooking: This recipe offers a sophisticated technique that elevates home cooking, allowing you to impress friends and family with restaurant-quality skills.
• Quick Protein Power: Kidneys cook rapidly, making this dish perfect for busy individuals seeking a nutritious and flavorful meal in minutes.
• Comfort Meets Elegance: Served over toast, this dish bridges rustic home cooking with refined dining, providing a satisfying and luxurious eating experience.

Devilled Kidneys Recipe

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4.8 from 17 reviews

• Total Time: 20 minutes
• Yield: 24 1x

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Description

British culinary tradition shines through classic Devilled Kidneys, offering a piquant blend of tender lambs’ kidneys sizzling with spicy mustard and rich Worcestershire sauce. Hearty flavors dance on your palate, delivering a sophisticated breakfast or elegant appetizer that connects you to generations of English cooking.

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Ingredients

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Main Proteins:

• 24 deer kidneys, cleaned and chopped
• 1/2 pound fresh mushrooms (optional)

Seasonings and Spices:

• 1/4 cup flour
• 1 teaspoon cayenne
• 1 1/2 teaspoons dry mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• Worcestershire sauce

Cooking Fats and Liquids:

• 6 tablespoons butter
• 3 tablespoons stock (chicken, venison, or beef)

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Instructions

1. Meticulously trim and dissect kidneys into uniform, petite morsels, ensuring precise and clean cuts.
2. In a sizzling skillet, caramelize mushrooms with rich, golden-brown edges using a luxurious butter bath, then carefully transfer to a waiting plate.
3. Create a dynamic seasoning blend by generously dusting kidney pieces with a provocative mixture of flour, fiery cayenne, pungent mustard, and complementary salt and pepper.
4. Introduce remaining butter into a scorching hot pan, allowing it to melt and dance, then strategically place seasoned kidney pieces to sear at high heat for approximately 2 minutes on each side, developing a robust exterior.
5. Reunite the previously sautéed mushrooms with the kidneys, gently cascade stock and Worcestershire sauce into the pan, allowing the liquid to embrace and meld the ingredients through a brief, aromatic simmer.
6. Elegantly present the succulent kidney medley atop crisp, golden toast, serving immediately while flavors remain vibrant and temperatures peak.

Notes

• Perfectly clean kidneys by removing white membrane and visible fat for a smoother texture and less gamey flavor.
• Use clarified butter or ghee for higher cooking temperature without burning, ensuring crispy exterior on kidneys.
• Gluten-free option: Replace wheat flour with almond or rice flour to make recipe suitable for those with wheat sensitivities.
• Quick cooking prevents kidneys from becoming tough; aim for medium-rare doneness to maintain tenderness and rich flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: British

Nutrition

• Serving Size: 24
• Calories: 75 kcal
• Sugar: 0 g
• Sodium: 150 mg
• Fat: 3 g
• Saturated Fat: 1.8 g
• Unsaturated Fat: 1.2 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 0.2 g
• Protein: 6 g
• Cholesterol: 40 mg