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Devilled Kidney and Wild Mushroom Tostada

This recipe for Devilled Kidney and Wild Mushroom Tostada has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

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!

Ingredients for Devilled Kidney and Wild Mushroom Tostada

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

How to make Devilled Kidney and Wild Mushroom Tostada

  • 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

Devilled Kidney and Wild Mushroom Tostada

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www.orceserranohams.com

Published with permission of Orce Serrano Hams

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