The Nasty Bits: Deviled Kidneys Recipe – a delicious recipe with 's, red wine, red wine, red currant, cayenne pepper, mustard. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To prep the kidneys: Cut kidneys in half and carefully remove the gristly white centers with a paring knife. For lamb's kidneys, quarter them. For pig's kidneys, cut into bite-size chunks, approximately 1-inch across.
2
Heat a little fat in a frying pat and add the kidneys, sauteing for just a brief minute to brown. Add the sherry and let it bubble for 30 seconds. Add the vinegar and simmer for 10 to 20 seconds.
3
Add the jelly, mustard, and cayenne pepper, stirring the kidneys to mix all of the elements together. Add the Worcestershire sauce, and let the liquid simmer for 20 seconds until it is slightly reduced. Taste for balance. Depending on your taste for kidneys, you may want to add more sour or spicy elements.
4
Finish by taking the pan off the heat and adding in the heavy cream, stirring to mix.
5
Serve with toast or rice, garnishing with parsley if desired.
310
kcal
Calories
23
g
Fat
25
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 lamb's kidneys or 2 pig's, 1 tablespoon of fat, 1/2 cup of red wine, 1 tablespoon red wine or sherry vinegar, and more.
Yes, The Nasty Bits: Deviled Kidneys Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
