These recipes for kidneys are a real delicacy. See for yourself

Maybe offal isn’t your favorite delicacy.

However, kidneys are rich in iron and vitamins B and C, so they should not be missing from our diet.

They can always be prepared to enjoy them.

Get inspired by our kidney cake recipes in 7 delicious variations that will make you fall in love with them.

So enough talk and let’s get to it!

Seasoned lamb kidneys

A simple and tasty dish, which is prepared from lamb kidneys and Indian spices, will delight you! Try it and see for yourself.

Ingredients

• 10 to 12 lamb kidneys (remove outer layer and cut into small pieces)
• salt to taste
• 1 teaspoon of turmeric
• 2 tablespoons of ginger-garlic paste
• 1 cup of water
• 3 tablespoons of oil
• 1 teaspoon dried coriander
• 1/2 tsp garam masala
• 1 teaspoon red chili powder
• 2 green chilies

Method

1. Put the kidneys, salt, turmeric, ginger garlic paste and water in a pot.
2. Cook until the water dries up and the kidneys are done.
3. Add the oil and fry on high heat for 2 to 3 minutes to remove the raw smell from the oil.
4. Next, add coriander, garam masala, red chillies and green chillies.
5. Fry again for 2 to 3 minutes until the kidneys are well coated with the spices.
6. Serve hot.

Roasted pork kidneys with tomatoes and peppers

An absolutely perfect dish of pork kidneys sautéed with vegetables, sherry and tamari, served with rice or cauliflower rice and fresh pea sprouts will delight you. Prepare it for your guests too!

Ingredients

To prepare the kidneys:

• 500 g of pork kidneys
• salt
• Apple vinegar

For the stir-fried mixture:

• 1 tablespoon lard
• 5 cm piece of ginger, chopped
• 1 tablespoon tamari
• 2 tablespoons sherry
• 500 g of tomatoes, cut into wedges
• 1 onion, cut into 2 cm pieces (optional)
• 1 bell pepper, cut into 2 cm pieces
• 1.5 teaspoons of arrowroot or cornstarch
• 1 teaspoon of sesame oil
• a small handful of pea shoots

Method

1. Trim the excess connective tissue from the kidney lobes.
2. Salt the kidneys well and place them in a glass container or bowl where they fit well.
3. Add apple cider vinegar to cover and let soak for 7-24 hours (the tighter they fit in the bowl, the less vinegar you will need to cover them).
4. After 7-24 hours, remove the kidneys and dry them.
5. Hold the kidney on each side with the lobe facing up and cut lengthwise.
6. Then cut in half, again lengthwise through the center of any connective tissue.
7. Place the kidneys with one of the two flat sides facing down and cut a strip of connective tissue from each quarter of your lobe.
8. Cut the long kidney quarters (now free of connective tissue) into 2cm pieces and set aside.
9. Add lard to a pan over medium-high heat.
10. When it melts and shimmers, add 2/3 of the ginger.
11. Let cook for 30 seconds until fragrant.
12. Increase the heat to high and add the kidney beans.
13. Gently shake the pan to spread the kidney beans evenly, then let them brown lightly for 2-3 minutes.
14. Stir and cook for another 1-2 minutes.
15. Reduce heat to medium-high and add tamari, sherry, tomatoes, onion, paprika and remaining ginger.
16. Cover the pan and let the vegetables cook for about 5 minutes.
17. Meanwhile, mix the starch with 1/4 cup water and set aside.
18. Remove the lid from the pan and add the starch and water mixture, stirring for 2-3 minutes until the sauce thickens.
19. Serve immediately with steamed rice, cauliflower rice or salad.
20. Garnish with sesame oil and pea shoots.

Lamb kidneys with white wine and onions

This delicious light meal is simple and inexpensive. Lamb kidneys sautéed in white wine, butter, garlic and onion create a rich and delicate dish that will convince you that even the insides can be a delicacy.

Ingredients

• 200 g lamb kidneys
• 80 ml of white wine
• 30 g of butter
• 2 large onions, finely chopped
• 1/2 teaspoon fresh chopped parsley
• toast, to serve

Method

1. Remove all the membranes from the kidneys and cut them in half lengthwise.
2. Remove the hard core with a small sharp knife and discard.
3. Place in a bowl, cover with boiling water and leave to infuse for 5 minutes.
4. Drain, return to a bowl and cover with white wine.
5. Leave to marinate for at least 1 hour.
6. In a large saucepan, heat the butter and onion over a low heat and, with the lid on, cook the onion for 10 minutes until soft but not browned.
7. Remove the kidneys from the marinade, reserving the liquid, and cut into bite-sized pieces.
8. Add the kidneys to the onions with a little marinade.
9. Cook gently for 20 minutes, occasionally adding a little marinade to the pot.
10. Sprinkle with chopped parsley and serve with lightly toasted toasted bread.

Chinese marinated pork kidneys

Cold Chinese-style pork kidneys are absolutely luxurious! The key is to get the freshest offal, wash it well and don’t overcook it. Then marinate everything in the perfect sauce and hooray, you can serve!

Ingredients

• 3 tablespoons of rice wine vinegar
• 1 spoon of sugar
• 1 tablespoon of sesame oil
• 1 teaspoon spicy chili paste
• 1 teaspoon ground Szechuan pepper
• 2 celery stalks, thinly sliced, diagonally
• 2 cloves of garlic, chopped
• 1 spring onion, sliced
• 1/4 onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 teaspoon of dried ginger
• 6 spoons of soy sauce
• 3 pork kidneys, washed, cored and thinly sliced

Method

1. Mix soy sauce, rice wine vinegar, sugar, sesame oil, spicy chili paste, Szechuan pepper, celery stalk slices, pressed garlic, spring onion, red pepper and ginger in a bowl.
2. Remove the white inner layer of the kidneys and cut the kidneys into thin slices.
3. Rinse under cold running water until the water runs clear.
4. Blanch the kidney slices quickly in lightly salted boiling water until cooked (you should check them constantly!)
5. Drain and rinse again under cold water until the water runs clear.
6. Toss in the sauce.
7. Cover and refrigerate for at least 1 hour.
8. Serve cold.

Creamy lamb kidneys with mustard and white wine

An excellent creamy sauce made of cream, Dijon mustard and mushrooms complements lamb kidneys beautifully. Serve, for example, with mashed potatoes, rice or vegetables.

Ingredients

• 12 lamb kidneys
• 80 g of butter
• 4 shallots, chopped
• 1 leek, chopped
• 3 cloves of garlic, chopped
• 4 slices uncooked bacon, cut into small pieces
• 125 g mushrooms, chopped
• 200 ml of dry white wine
• 100 ml of vegetable broth
• 2 tablespoons Dijon mustard
• 200 ml heavy cream
• 1 teaspoon of dried thyme
• 1 teaspoon of dried tarragon
• salt
• ground black pepper
• a handful of fresh parsley, chopped

Method

1. Clean and prepare the kidneys.
2. Put 30 g of butter in a deep frying pan and fry the kidneys over high heat for 1 minute on each side, until they are just browned.
3. Drain and set aside.
4. Dry the pan with a paper towel, then fry the shallots and leeks in the remaining butter over medium-high heat for 3 minutes.
5. Add the garlic, bacon and mushrooms and fry for another 5 minutes, stirring occasionally.
6. Add the wine and cook, stirring frequently, until reduced by half.
7. Stir in stock, mustard and cream.
8. Then add the kidneys back in.
9. Mix well and after two minutes add thyme and tarragon.
10. Salt and pepper to taste.
11. Mix everything at the end, garnish with parsley and serve with your chosen side dish.

Devil’s kidneys

The combination of cayenne pepper, mustard, Worcestershire sauce, sauteed mushrooms and kidney beans is absolutely unique. Even staunch offal haters must love this recipe because it’s just the bomb!

Ingredients

• 230 g fresh mushrooms, cut into large pieces (optional)
• 2 to 4 venison kidneys (you can use others)
• ¼ cup plain flour
• 1 teaspoon cayenne pepper
• 1 and ½ tsp mustard powder, Coleman’s if you can get it
• 1 teaspoon of salt
• 1 teaspoon ground black pepper
• 6 tablespoons of butter
• worcestershire sauce
• 3 tablespoons of chicken, venison or beef broth

Method

1. Peel back the arachnoid membrane that surrounds the kidneys like a shrink wrap.
2. Now cut them in half, lengthwise.
3. You will see a lot of white tissue in the middle.
4. You can remove it, but it is not absolutely necessary.
5. However, soak the kidneys in milk for a day, so they will have a milder taste.
6. You can then put them in a saline solution for the next day, but it is not necessary.
7. I tend to remove it with a paring knife, but it’s not absolutely necessary.
8. Cut each half into 3 or 4 pieces.
9. If using mushrooms, sauté them in a hot pan with 3 tablespoons of butter until nicely browned around the edges.
10. Take them out and set them aside for a while.
11. Mix the flour with the cayenne pepper, mustard, salt and black pepper and dust the kidneys with it.
12. Heat the pan and add another 3 tablespoons of butter.
13. Fry the kidneys in butter.
14. You may need to press them down with a spatula as they will want to arch up.
15. Turn and sauté for another minute or two.
16. Remove from the pan and cut into pieces as desired.
17. Return the kidneys and mushrooms to the pan and add a big dollop of Worcestershire and stock and shake the pan to combine.
18. Let it boil for a minute or two.
19. Remove the kidneys and mushrooms and place them on the toast, and cook the sauce for a few minutes – we don’t let it boil completely – then pour it all over and serve.

Roasted veal kidneys in wine

Veal kidneys cut into thin slices, quickly fried in oil and garlic, are not only delicious, but also incredibly easy to prepare. Make them for your family as a weekday dinner and see how they enjoy!

Ingredients

• 500 g veal kidneys, trimmed and cut into slices
• 1 or 2 cloves of garlic, peeled and slightly crushed
• White wine
• olive oil
• salt and pepper
• sprig of fresh parsley, finely chopped
• 1-2 anchovy fillets, mashed with a piece of butter (optional)

Method

1. If you want to remove any strong flavors from the kidneys, soak them in water with a few drops of lemon juice or vinegar for about an hour for smaller kidneys, for two hours for larger ones.
2. Transfer them to a colander and let them drain for a few minutes.
3. In a large skillet, sauté the garlic cloves in olive oil over low heat until browned on the edges.
4. Remove and dispose of.
5. Increase the heat to high and add the sliced kidney beans.
6. Fry them briskly, toss occasionally and season with salt and pepper, then add just a drop of white wine.
7. If using, add the anchovy-butter paste at the very end and let it dissolve in the cooking juices.
8. Turn off the heat and stir in the chopped parsley.
9. Serve immediately, sprinkled with chopped parsley, topped with buttered rice or mashed potatoes, if desired.

And how did you like our kidney cake recipes? Write to us in the comments!