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
EASY DEVILLED KIDNEYS
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
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
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.
DEVILLED CHEEK & KIDNEY POT PIE
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
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
More about "devilled kidneys food"
DEVILLED KIDNEYS - TRADITIONAL BRITISH RECIPE | 196 FLAVORS
From 196flavors.com
3/5 (1)Category Main CourseAuthor Renards GourmetsTotal Time 55 mins
- Cut the kidneys in half. Then remove the fat and the (white) nerve part in the middle with a knife.
DEVILLED KIDNEYS & SOMETHING FROM THE GULF OF MEXICO VIA THE …
From britishfoodinamerica.com
WHAT ARE DEVILLED KIDNEYS? IT'S A BRITISH DISH. - QUORA
From quora.com
DEVILLED KIDNEYS ON SOURDOUGH TOAST - MEN'S HEALTH
From menshealth.com
DEVILLED KIDNEYS ON TOAST RECIPE - KEEF COOKS
From keefcooks.com
DEVILLED KIDNEYS RECIPE BY MICROWAVERINA | IFOOD.TV
DEVILLED KIDNEYS - NZ HERALD
From nzherald.co.nz
DEVILLED KIDNEYS BREAKFAST - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DEVILLED KIDNEYS RECIPE - FOOD NEWS
From foodnewsnews.com
DEVILLED KIDNEYS - ESSENTIALLY ENGLAND
From essentially-england.com
DEVILLED LAMB KIDNEY KABOBS | CANADIAN LIVING
From canadianliving.com
DEVILLED BEEF KIDNEYS - BRITISH FOOD AND TRAVEL
From britishfoodandtravel.com
DEVILLED KIDNEYS ON TOAST | BRUNCH RECIPES | GOODTOKNOW
From goodto.com
DEVILLED KIDNEYS | RIVER COTTAGE
From rivercottage.net
4 WAYS TO COOK KIDNEY - WIKIHOW
From wikihow.com
DEVILLED KIDNEYS ON TOAST - TOM'S FEAST
From tomsfeast.com
DEVILLED KIDNEYS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DEVILLED KIDNEYS ON TOAST RECIPE | LIVESTRONG.COM
From livestrong.com
DEVILED KIDNEYS - TOM'S FEAST
From tomsfeast.com
DEVILLED CHEEK & KIDNEY POT PIE RECIPE - FOOD NEWS
From foodnewsnews.com
51 FOODS THAT START WITH D (UNIQUE LIST) - REALMENUPRICES.COM
From realmenuprices.com
17 FOODS TO AVOID IF YOU HAVE KIDNEY DISEASE - HEALTHLINE
From healthline.com
DEVILLED KIDNEYS – THE NOSEY CHEF
From noseychef.com
DEVILLED KIDNEYS – THE DEVIL IS IN THE DETAIL…. - SAUCY DRESSINGS
From saucydressings.com
DEVILLED KIDNEYS RECIPE | GOOD FOOD
From goodfood.com.au
COOKING KIDNEYS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE 20 BEST FOODS FOR PEOPLE WITH KIDNEY DISEASE
From healthline.com
SIMPLE & DELICIOUS DEVILLED KIDNEYS ON TOAST RECIPE ⋆ WHO DO I DO
From whodoido.com
DEVILLED KIDNEYS | TRADITIONAL OFFAL DISH FROM ENGLAND
From tasteatlas.com
DEVILLED KIDNEYS - FOOD24
From food24.com
NIGEL SLATER'S CLASSIC DEVILLED KIDNEYS RECIPE | FOOD | THE …
From theguardian.com
HOW TO COOK KIDNEYS FOR BREAKFAST - HEALTHYKIDNEYCLUB.COM
From healthykidneyclub.com
WHICH KIDNEYS SHOULD I CHOOSE? AND HOW SHOULD I COOK THEM?
From saucydressings.com
HOW TO COOK THE PERFECT DEVILLED KIDNEYS | MEAT | THE …
From theguardian.com
LAMB’S DEVILLED KIDNEYS RECIPE. I’LL STICK TO ST. JOHN, THANK YOU
From foodieclaire.wordpress.com
DEVILLED KIDNEYS | GRANT KILVINGTON'S WEBSITE
From kilvo.org
DEVILLED KIDNEYS: RECIPES: FOOD - RED MAGAZINE
From redonline.co.uk
THE RENAL DIET - 15 FOODS THAT ARE GOOD FOR YOUR KIDNEYS | DAVITA
From davita.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love