Ingredients with Measurements:
- 8 lamb kidneys, cleaned and sliced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large skillet or frying pan
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the sliced lamb kidneys to the skillet and cook until browned, about 5 minutes.
4. In a small bowl, whisk together the smoked paprika, Dijon mustard, Worcestershire sauce, tomato paste, brown sugar, salt, and pepper.
5. Pour the mixture over the kidneys and stir until well coated.
6. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the kidneys are cooked through and the sauce has thickened.
7. Serve hot, garnished with chopped fresh parsley if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking onions and garlic
- Low heat for simmering kidneys in sauce
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 250
- Fat: 14g
- Protein: 22g
- Carbohydrates: 8g
- Fiber: 1g
- Sodium: 400mg
Substitutions for ingredients:
- Beef or pork kidneys can be used instead of lamb kidneys
- Smoked paprika can be substituted with regular paprika or chili powder
- Dijon mustard can be substituted with yellow mustard or whole grain mustard
- Worcestershire sauce can be substituted with soy sauce or fish sauce
- Tomato paste can be substituted with ketchup or tomato sauce
- Brown sugar can be substituted with honey or maple syrup
Variations:
- Add chopped bacon or pancetta to the skillet with the onions and garlic for extra flavor
- Use different herbs such as thyme or rosemary instead of parsley for garnish
- Serve the kidneys on top of toasted bread or with a side of roasted vegetables
Tips and tricks:
- Make sure to clean the kidneys thoroughly before slicing and cooking
- Do not overcook the kidneys as they can become tough and rubbery
- Adjust the amount of smoked paprika and mustard to your taste preference
- Serve the dish with a squeeze of lemon juice for extra acidity
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the leftovers in a skillet over low heat until heated through
Presentation ideas:
- Serve the kidneys in individual bowls or on a platter with a sprinkle of fresh parsley on top
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side of mashed potatoes or crusty bread to soak up the sauce
Suggested side dishes:
- Roasted vegetables such as carrots, Brussels sprouts, or sweet potatoes
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out
- If the kidneys are tough, reduce the cooking time or simmer them in the sauce for longer until they are tender
Food safety advice:
- Make sure to cook the kidneys to an internal temperature of 160°F to ensure they are safe to eat
- Wash your hands and any surfaces that come into contact with raw kidneys to prevent cross-contamination
Food history:
- Devilled kidneys is a traditional British dish that dates back to the 18th century. It was a popular breakfast dish among the upper class and was often served with toast or fried bread.
Flavor profiles:
- Smoky, savory, slightly sweet, and tangy
Serving suggestions:
- Serve the dish hot as a main course for breakfast, lunch, or dinner
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Taste: Smoky, Spicy, Savory, Tangy, Umami, Paprika, Paprika-Flavored