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Devilled
Kidney and Wild Mushroom Tostada
 The
tostada is your typical Spanish breakfast; enjoyed in bars
all over Spain you can see workers eating "tostada de
tomate" most mornings. The humble tostada lends itself
well so a whole variety of toppings. In this recipe we have
used pigs kidneys (although lambs kidneys work equally well)
and mixed wild mushrooms together with a little smoked paprika
to create a hearty tostada that will keep you going until
lunchtime!
You
will need:
Half
stick of French bread
200g Mixed mushrooms, quartered
1 Pigs kidney (or 4 lambs kidneys)
50g Butter
1 Tablespoon plain flour
¼ Teaspoon hot smoked paprika
Salt
Cracked black pepper
Parsley
Method
- Slice
the French stick horizontally and toast on both sides,
leave aside to cool.
- Melt
half the butter in a frying pan and fry the mushrooms,
when done set aside and keep warm.
- Meanwhile
slice the kidney lengthways but not all the way through,
open like a book then cut into strips.
- Add
the paprika to the flour and season with salt and pepper,
dust the sliced kidney ensuring a good covering.
- Melt
the remaining butter in the frying pan and fry the kidney
for 2 minutes turning regularly.
- Reintroduce
the mushrooms for 30 seconds and mix with the kidney.
- Butter
the toast then spoon over the ingredients, garnish with
torn parsley before serving.
Serves
2
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