Deviled Kidneys Recipes
DEVILED KIDNEYS
Steps:
- Clean and trim the kidneys as above. Cut each half into 3 or 4 pieces. If you are using the mushrooms, sear them in a hot pan with 3 tablespoons of unsalted butter until nicely browned on their edges. Remove them and set aside for the moment.
- Mix the flour with the cayenne, mustard, salt, and black pepper, and dust the kidneys with it.
- Get the pan very hot, then add 3 more tablespoons of butter. Brown the kidneys in the butter. You may need to press them down with a spatula, as they will want to arch upwards. Turn and cook another minute or two. Remove them and cut into pieces you'd like to eat.
- Return the kidneys and the mushrooms to the pan and add a big splash of Worcestershire and the stock, and shake the pan to meld everything together. Let this cook for a minute or two.
- Remove the kidneys and mushrooms and set them on top of your toast and boil down the sauce for a few minutes-don't let it boil completely away-then pour it over everything and serve.
Nutrition Facts : Calories 200 kcal, Carbohydrate 9 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 591 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DEVILED KIDNEYS
Breakfast.
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Mix together the Worstershire sauce, mushroom ketchup, mustard, 2 tablespoons butter, cayenne pepper and salt and pepper.
- Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining 2 tablespoons butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.
- Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and hot buttered toast.
- *available online.
DEVILED KIDNEYS
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 20m
Yield Four servings
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees.
- Cut the kidneys in half lengthwise. Carefully cut away the core of each kidney half. Cut each kidney half into eight pieces of more or less equal size.
- Beat the egg lightly and add the mustard, Worcestershire sauce, salt and pepper. Blend well. Add the kidneys and coat well with the egg mixture.
- Pour the bread crumbs onto a flat sheet. Add the kidney pieces and stir to coat well on all sides. Arrange the pieces evenly on eight skewers. Spoon one teaspoon of butter over each skewer. Arrange the skewers on a rack and place in the oven. Bake four minutes and turn the skewers. Bake four minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams
DEVILED KIDNEYS
A rich brunch dish. Use a good, rustic country bread with a nice crunchy crust. Adapted from a recipe by Sydney Oland at Serious Eats. http://bit.ly/g0UwbK
Provided by DrGaellon
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Using a small, sharp knife or kitchen shears, remove the gristly pelvis from each kidney.
- Toss flour, salt, pepper and cayenne to combine. Dredge kidneys in seasoned flour, shaking well to remove any excess.
- Melt butter in a large skillet over medium-high heat. When melted, add kidneys in one layer. Cook until browned on both sides, about 2 minutes on each side.
- Add Dijon mustard, Worcestershire sauce and chicken stock to pan, whisking to combine. Simmer until kidneys are tender, about 2 minutes more. Remove kidneys to a warm plate and tent with foil.
- Continue simmering sauce until reduced by about half, until sauce coats the back of a spoon. Adjust seasoning with salt and pepper as desired. Slice each kidney in three pieces on the bias and place on top of toasted bread. Spoon sauce over kidneys and sprinkle with parsley to serve.
Nutrition Facts : Calories 270.3, Fat 6.4, SaturatedFat 3.3, Cholesterol 13.2, Sodium 835.5, Carbohydrate 43.5, Fiber 1.9, Sugar 2.9, Protein 9.8
DEVILED LAMB'S KIDNEYS
Make and share this Deviled Lamb's Kidneys recipe from Food.com.
Provided by Molly53
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Skin, core, and cut the kidneys in half length ways, then cut them into neat pieces.
- Heat the lard, butter or oil in a small pan, add the onion, and cook gently until softened and translucent, but not browned.
- Add the kidney pieces, salt, cayenne pepper, chutney, lemon juice, mustard, and stock.
- Heat to boiling point, reduce the heat, cover the pan, and simmer gently for 15-20 minutes, until the kidney is cooked.
- Cool slightly.
- Beat the egg yolks lightly and stir them inches.
- Sprinkle in enough breadcrumbs to make the mixture a soft consistency. Taste and re-season if required.
- Serve on buttered toast or mashed potatoes.
Nutrition Facts : Calories 86.7, Fat 8.5, SaturatedFat 3.3, Cholesterol 100.5, Sodium 250.4, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.6
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DEVILLED KIDNEYS | RIVER COTTAGE
Method. Cut the kidneys into quarters and trim out the whitish core. Set a medium-large frying pan over a high heat. When it is hot, add the lard or oil, followed by the kidneys. Don’t stir them straight away – give them a chance …
From rivercottage.net
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From bbc.co.uk
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- Rinse the kidneys under cold running water and pat them dry with kitchen paper. Using scissors, carefully cut the white cores out of the kidneys and discard them, then cut the kidneys into chunky pieces.
- Tip the flour into a freezer bag and season well with salt and pepper. Add the kidneys and toss them until well coated in flour.
- Melt the butter in a large frying pan. Add the onion and fry gently for 3–4 minutes, or until soft and slightly golden-brown, stirring regularly.
- Shake off any excess flour from the kidneys and add them to the pan. Cook over a medium-high heat for 2–3 minutes, turning occasionally.
- Add the tomato purée and mustard to the pan, then gradually add 300ml/10fl oz of water, stirring constantly. Bring to the boil, add a tablespoon of the Worcestershire sauce and season with salt and pepper.
- Reduce the heat and simmer gently for 15 minutes, or until the kidneys are tender and the sauce is thickened, stirring occasionally. Add a little more Worcestershire sauce to taste if you like.
- While the kidneys are cooking, toast the bread on both sides, then spread with butter and put on four small plates. Spoon the kidneys and sauce over the buttered toast and scatter with the parsley, if using.
DEVILLED KIDNEYS - TRADITIONAL BRITISH RECIPE | 196 FLAVORS
2019-04-08 Place the kidneys in the freezer bag, close the bag and shake well to coat the kidneys with flour. Melt the butter in a large frying pan. Add the onion and fry over medium …
From 196flavors.com
3/5 (1)Category Main CourseAuthor Renards GourmetsTotal Time 55 mins
From 196flavors.com
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Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining 2 tablespoons butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.
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1) Heat a frying pan to a medium heat with a dash of oil. Add the kidneys and colour. 2) Pop the toast into the toaster. 3) Now you must add quickly. Deglaze the pan with the sherry, scrapping any bits of goodness into the sauce. Then add the mustard, jelly, cayenne, Worcestershire, salt …
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Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining 2 tablespoons butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.
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Chop up the bacon into fine pieces and fry. Remove all the nasty bits from the kidneys and chop into smallish pieces. Add to the soft golden onion and cook until the kidneys are browned. Mix up 4 tablespoons of tomato sauce, 2 tablespoons Worcestershire sauce and make up to three cups by adding water. Add to the kidneys and simmer for an hour.
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Devilled kidneys - Melt the butter in a frying pan over a medium heat. Add the shallots along with a pinch of salt and cook for about 5 minutes until softened. Meanwhile, prepare the kidneys. Halve them lengthways and Get every recipe from Posh Toast
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