Description
Rustic British kidneys sizzle with spicy mustard and Worcestershire sauce in this classic Jamie Oliver recipe. Hearty flavors meld together, creating a rich breakfast dish that connects you to traditional English countryside cooking.
Ingredients
Scale
Main Ingredients:
- 6 lambs’ kidneys, about 375 grams/13 ounces, skinned
- 4 thick slices of crusty bread
- 1 onion, thinly sliced
Seasonings and Condiments:
- 2 tablespoons plain flour
- 1 tablespoon tomato purée
- 1 tablespoon English mustard
- 1–2 tablespoons Worcestershire sauce
- Salt and freshly ground pepper
- Small bunch flatleaf parsley, finely chopped (optional)
Fats:
- 25 grams/1 ounce butter
- Butter, for spreading
Instructions
- Thoroughly rinse beef kidneys under cold running water, ensuring complete cleansing. Gently pat dry using paper towels to remove excess moisture.
- Carefully slice and remove the white connective tissue cores using sharp kitchen scissors, creating clean, uniform kidney chunks approximately 1-inch (2.54 centimeters) in size.
- Combine all-purpose flour with kosher salt and freshly ground black pepper in a large resealable plastic bag, creating a seasoned coating mixture.
- Transfer kidney pieces into the flour mixture, seal the bag, and vigorously shake to ensure each chunk is evenly and completely coated with the seasoned flour.
- Melt unsalted butter (2 tablespoons or 28 grams) in a heavy-bottomed skillet over medium heat until it becomes foamy and fragrant.
- Add finely chopped onions to the melted butter, sautéing until they become translucent, soft, and develop a light golden color, approximately 4-5 minutes.
- Carefully introduce the flour-coated kidney pieces into the skillet, arranging them in a single layer to promote even cooking and browning.
- Cook kidneys for 2-3 minutes, gently turning them to achieve a uniform golden-brown exterior while maintaining their tender interior.
- Incorporate tomato purée and Dijon mustard into the skillet, stirring to distribute the flavors and create a rich, cohesive sauce base.
- Gradually pour in water (1/2 cup or 120 milliliters), stirring continuously to prevent lumping and create a smooth, balanced sauce consistency.
- Bring the mixture to a gentle boil, then immediately reduce heat and add Worcestershire sauce for depth of flavor.
- Simmer the kidney mixture for 15-18 minutes, occasionally stirring, until the sauce thickens and the kidneys become tender and fully cooked.
Notes
- Select premium lamb or ox kidneys from a trusted local butcher to guarantee exceptional quality and flavor.
- Remove tough white cores quickly using sharp kitchen scissors for clean, tender kidney preparation.
- Room temperature ingredients ensure consistent cooking and smooth sauce development.
- Worcestershire sauce introduces complex umami notes that beautifully balance the kidneys’ mineral characteristics.
- Sautéing onions until golden creates a deep, sweet flavor foundation that elevates the entire dish.
- Serve immediately alongside crusty bread to capture the peak tenderness and rich sauce of this classic protein-packed meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: UK
Nutrition
- Serving Size: 2
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 150 mg