Devilled Kidneys on Crostini

Devilled Kidneys on Crostini


  • 15g whole shallots
  • 50g kidneys (halved)
  • 1 thick slice ciabatta
  • 1tsp tomato puree
  • 1tsp Worcester sauce
  • 1tsp tobasco
  • 3floz chicken stock
  • 1/2tsp butter
  • Parsley to garnish
  • Salt and pepper

Preparation method

  1. Blanch shallots for 2 minutes until they have started to soften.
  2. Heat oil in a large frying pan, when ready fry kidneys until they are sealed on all sides.
  3. Add tomato puree, Worcester sauce and tobasco to kidneys and cook until combined.
  4. Add chicken stock and shallots and cook for a further 5 minutes, until liquid has reduced by half. When reduced stir in butter.
  5. Toast crostini and remove to a plate.
  6. Top crostini with kidneys, and garnish with finely chopped parsley.

Can also be served as a main.

Calves livers can also be used instead of kidneys.