Devilled kidneys
Despite their unappealing moniker, devilled kidneys possess a unique flavour with a hint of richness and an almost buttery aftertaste. The best way to prepare them is to lightly fry in a pan with onion and butter until golden brown and tender. As with most dishes of this ilk, the devil is in the details, so adding seasonings such as paprika and cayenne pepper will bring just the right level of piquancy.
A savoury dish commonly served at breakfast, but suitable for any time of day, devilled kidneys can be enjoyed in a variety of ways. For a light lunch or snack, they can be accompanied with a colourful salad of tomatoes, cucumbers, and red peppers; alternatively, they can be paired with a side of mashed potatoes and gravy for a hearty meal.
If you're looking for a novel way to spice up your weekly menu, try giving devilled kidneys a go. With their unique flavour, it's no wonder why this dish has remained a beloved culinary staple for so long. From the comforting smokiness of the onion and butter combination to the succulent juiciness of the kidneys themselves, devilled kidneys will go down a treat with family and friends alike.
Devilled kidneys recipes
Amazing Devilled kidneys recipes sourced from the web.
The origin of Devilled kidneys
Ah, the dish of Devilled Kidneys. It's a dish that has astounded and tantalized diners for centuries and, indeed, its phenomenal flavour is matched only by its remarkable and mysterious origin story.
The truth is no one knows exactly where the first devilled kidneys came from - or who created them. The most popular theory among culinary historians is that the dish was, at some point in history, invented by the British when they occupied India in the mid-18th century. At this time, the British flavors, ingredients, and dishes were still relatively new to India, so it's thought that a particularly adventurous eater created the dish by combining traditional Indian spices (such as mustard seed and chili powder) with kidneys and British seasonings (such as anchovy paste). The resulting dish was a unique blend of British and Indian flavours, and thus Devilled Kidneys were born.
Another popular theory is that the dish originated in France during the Renaissance. This theory is based on the fact that French dining was heavily influenced by Italian cuisine at the time, so it's possible that this delicious combination of kidneys and herbs was first created by a French chef looking to recreate a classic Italian dish.
Whatever its actual origin, one thing is certain: Devilled Kidneys has been a popular dish throughout much of the world for centuries. It's beloved by countless fans who savour the unique flavour created by its combination of herbs, spices, and caramelized textures. Whether you prefer it plain or accompanied by a glass of white wine, one thing's for sure - this age-old dish will continue to tantalise taste buds for generations to come.
Types of Devilled kidneys
Devilled kidneys – not a dish you hear about every day, but still beaming with potential. This classic British dish is made with sheep or lamb kidneys that have been cut into slivers and fried in butter until crispy. Devilling is an age-old culinary term used to describe food cooked with hot and spicy seasonings. That’s why devilled kidneys, apart from being flavorful, also add an extra kick to your meal.
There are many ways to prepare devilled kidneys, but the basic method involves simmering them in a saucepan with a range of aromatic ingredients such as onion, garlic, and herbs. The kidneys are further simmered in a devilled sauce, which adds more flavor and acidity. Traditionally, Worcestershire sauce, lemon juice, and English mustard are added to the mix, making it truly incomparable. Some people enjoy their kidneys with a glass of whisky, adding another layer of complexity to the dish.
Now, let’s take a look at some of the different kinds of devilled kidneys. An original recipe may involve frying the kidneys on high heat for about two minutes, before adding the devilled sauce. Other recipes opt for a slower cooking method, letting the kidneys gently simmer in the sauce until they are tender.
The classic French way of preparing this dish is to sauté the kidneys in butter before adding the sauce. This allows the kidneys to become golden and caramalised, resulting in a dish with a sweet, savoury taste. A British variant involves simmering the kidneys in milk and cream, and then adding a generous amount of mustard to bring out its distinctive flavour.
For those who prefer a spicier version, devilled kidneys can also be marinated in spices such as cayenne pepper and paprika before they are fried or simmered. This will ensure that the kidneys are coated evenly with the spices and have a bold, fiery flavour when served.
No matter how you decide to prepare devilled kidneys – slow and steady, or sizzling hot – it’s sure to leave you satisfied and invigorated. So if you’re looking for a new culinary experience, give devilled kidneys a try!