Devilled Kidneys with Worcestershire Sauce
Tender lamb's kidneys pan-fried in a fiery, savoury sauce made with classic Worcestershire sauce, English mustard, and butter. Served over hot buttery toast.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Sharp paring knife
- •Frying pan
- •Chopping board
- •Whisk or fork
- •Toaster or grill
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14 g
- carbs
- 26 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 340 kcal
Instructions
- 1
Trim the kidneys by snipping out the white core with kitchen scissors, then halve each kidney.
- 2
Mix the plain flour, mustard powder, cayenne pepper, salt, and black pepper on a shallow plate.
- 3
Toss the trimmed kidneys in the spiced flour mixture until evenly coated, shaking off any excess.
- 4
Melt half the butter in a large frying pan over high heat on the hob.
- 5
Add the kidneys to the sizzling pan and sear for 2 minutes on each side until browned.
- 6
Pour in the Worcestershire sauce, red wine vinegar, and warm beef stock, stirring well to lift pan juices.
- 7
Simmer the sauce rapidly for 2 to 3 minutes until thickened and glossy.
- 8
Remove the pan from the heat and swirl in the remaining cold butter to enrich the sauce.
- 9
Toast the bread slices under a hot grill until golden brown, then butter them lightly.
- 10
Spoon the devilled kidneys and piquant sauce over the hot toast.
- 11
Scatter the chopped parsley over the top and serve immediately.
Chef's tips
Do not overcook the kidneys or they will become tough; keep the centres slightly pink for the best texture. Searing over high heat locks in juices and creates a deep crust that thickens the devilled sauce.
Ingredient substitutions
- lamb's kidneys → calves' kidneys (chopped into bite-sized pieces)
- plain flour → cornflour (for a gluten-free option)
- thick-sliced white bread → toasted sourdough or brioche slices
Storage
Best eaten freshly cooked, but leftover kidneys can be refrigerated in an airtight container for up to 1 day.
Reheating
Reheat gently in a small frying pan over low heat with a splash of stock for 2 minutes until hot.
Common mistakes to avoid
- •Leaving the white fatty core inside the kidneys, which can cause a chewy texture.
- •Overcooking the kidneys until grey and rubbery instead of quickly flash-frying.
- •Letting the dish sit before serving, which softens the crisp toast underneath.
Serving suggestions
Cooked Devilled Kidneys with Worcestershire Sauce?
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