Devilled Kidneys Food

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DEVILED KIDNEYS



Deviled Kidneys image

As I mention above, I prefer to use deer kidneys here, but lamb or pork kidneys also work well. And if you had a lot of little rabbit kidneys, they'd work, too. This dish is best served immediately after making it.

Provided by Hank Shaw

Categories     Appetizer     Snack

Number Of Ingredients 10

½ pound fresh mushrooms, (cut into large-ish pieces (optional))
2 to 4 deer kidneys
¼ cup flour
1 teaspoon cayenne
1 ½ teaspoons dry mustard, (Coleman's if you can get it)
1 teaspoon salt
1 teaspoon ground black pepper
6 tablespoons unsalted butter, (divided)
Worcestershire sauce
3 tablespoons chicken, (venison or beef stock)

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

EASY DEVILLED KIDNEYS



Easy devilled kidneys image

Devilled kidneys are best served on buttered toast, for breakfast, lunch or dinner.

Provided by BBC Food

Categories     Starters & nibbles

Yield Serves 2

Number Of Ingredients 10

4 lambs' kidneys, skins and white core removed
milk, for soaking (optional)
4 tbsp plain flour
1 tbsp salt
1 tsp paprika
25g/1oz butter
½ tbsp Worcestershire sauce
150ml/5¼fl oz vegetable stock
2 tsp Dijon mustard
hot buttered toast, to serve

Steps:

  • If you do not want your kidneys to taste too strong, soak them in a bowl of milk for 30 minutes, then drain.
  • To prevent the kidneys from curling up when cooking, soak in a bowl of hot water for 2-3 minutes, then rinse with cold water to refresh.
  • Mix the flour, salt and paprika together in a bowl and use to dust the prepared kidneys.
  • Melt the butter in a small frying pan and fry the kidneys over a low heat for 2-3 minutes on each side, or until golden-brown all over but still slightly pink inside.
  • Drizzle the Worcestershire sauce, vegetable stock and mustard around the kidneys and simmer until the liquid reduces slightly and the kidneys are cooked through.
  • Pile the kidneys onto hot buttered toast and serve immediately.

DEVILED KIDNEYS



Deviled Kidneys image

Breakfast.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

2 teaspoons Worstershire sauce
2 teaspoons mushroom ketchup*
1 level teaspoon English mustard powder
2 ounces (4 tablespoons) butter, melted
Pinch cayenne pepper
Salt
Black pepper, freshly ground
8 lamb kidneys
1 tablespoon vegetable oil
1 dessertspoon chopped parsley
Lemon wedges and hot buttered toast, for serving

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.

DEVILLED CHEEK & KIDNEY POT PIE



Devilled cheek & kidney pot pie image

Try beef cheek and lamb or ox kidney is this sumptuous pie with homemade pastry. Use a piece of bone marrow as a pie funnel - it's a talking point!

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h50m

Number Of Ingredients 19

175g plain flour
1 tbsp English mustard powder
1 tsp cayenne pepper
1kg beef cheek or other braising cut of beef, cut into large chunks
400g prepared ox kidney or lamb's kidney- ox kidney cut into chunks, lamb's kidneys halved
3 tbsp vegetable oil
300g bacon lardon , or 12 rashers streaky bacon, chopped)
4 carrots , chopped
2 onions , chopped
2 bay leaves
300ml bottle light ale
400ml strong beef stock (cubes or fresh)
1 tbsp tomato purée
5-6 thyme sprigs
1 tall piece bone marrow , on the bone (optional)
400g plain flour
1 tbsp English mustard powder
200g lard or butter (for the best results, half of each)
2 eggs , beaten

Steps:

  • First make the pastry (it's best if it rests). Put the flour, mustard powder, some flaky sea salt and the lard and/or butter in a food processor and pulse until the texture of breadcrumbs. Add half the egg and pulse again. Add a few tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball and chill in the fridge. Can be made 2 days ahead or frozen for 1 month.
  • Heat oven to 160C/140C fan/gas 3. Mix the flour with the mustard powder and cayenne pepper, then coat the beef chunks and kidneys in the flour - keeping them separate. Heat the oil in a large flameproof casserole and brown the beef chunks in batches. Set aside, then brown the kidneys and tip into a colander to drain. In the same pan, sizzle the bacon and add the carrots, onions and bay, and cook until browned. Pour over the ale, stock and tomato purée, then reduce quickly, scraping the base of the dish.
  • Return the beef chunks to the dish, nestle the thyme into the mix, then season. Cover and braise in the oven for 2 hrs, stirring the kidneys into the stew halfway through. Can now be kept in the fridge for up to 2 days, or frozen for 1 month.
  • Heat oven to 220C/200C fan/gas 7. To make the pie, tip the stew into a baking dish or shallow casserole. Place a piece of bone marrow in the middle, if using; if not, an upturned egg cup will do the same job. Roll out the pastry to fit the dish with enough to overhang, then drape over the stew, seal the edges and cut off the excess. Use trimmings to make leaves to decorate. Brush the pastry all over with the remaining egg, sprinkle with flaky sea salt and bake for 40 mins until golden. Leave to rest for 10 mins, then serve the pie with teaspoons for the bone marrow, for those who want it.

Nutrition Facts : Calories 1213 calories, Fat 69 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 66 grams protein, Sodium 2.4 milligram of sodium

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