Best 5 Deviled Kidneys Recipes

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.

DEVILED KIDNEYS

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.
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DEVILED KIDNEYS

Steps:

• Preheat oven to 500 degrees.
• Cut the kidneys in half lengthwise. Carefully cut away the core of each kidney half. Cut each kidney half into eight pieces of more or less equal size.
• Beat the egg lightly and add the mustard, Worcestershire sauce, salt and pepper. Blend well. Add the kidneys and coat well with the egg mixture.
• Pour the bread crumbs onto a flat sheet. Add the kidney pieces and stir to coat well on all sides. Arrange the pieces evenly on eight skewers. Spoon one teaspoon of butter over each skewer. Arrange the skewers on a rack and place in the oven. Bake four minutes and turn the skewers. Bake four minutes longer. Serve immediately.

EASY DEVILLED KIDNEYS

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

Steps:

• Using a small, sharp knife or kitchen shears, remove the gristly pelvis from each kidney.
• Toss flour, salt, pepper and cayenne to combine. Dredge kidneys in seasoned flour, shaking well to remove any excess.
• Melt butter in a large skillet over medium-high heat. When melted, add kidneys in one layer. Cook until browned on both sides, about 2 minutes on each side.
• Add Dijon mustard, Worcestershire sauce and chicken stock to pan, whisking to combine. Simmer until kidneys are tender, about 2 minutes more. Remove kidneys to a warm plate and tent with foil.
• Continue simmering sauce until reduced by about half, until sauce coats the back of a spoon. Adjust seasoning with salt and pepper as desired. Slice each kidney in three pieces on the bias and place on top of toasted bread. Spoon sauce over kidneys and sprinkle with parsley to serve.