WALNUT-BREAD CRUMBLE
WALNUT-BREAD CRUMBLE
http:www.themindfulfoodie.com/2012/11/23/a-versatile-walnut-breadcrumb-recipe-crumbed-tender-chicken/
versatile!
Makes about 2 cups
* 3 slices of real bread (use gluten-free if needed)
* ½ cup walnuts
* 2–3 garlic cloves, minced or finely grated
* 3 Tab to a handful of fresh thyme (or use herb of choice)
* zest of a lemon
* 2 Tab extra virgin olive or macadamia oil
* sea salt and cracked pepper, to taste
Toast the bread in toaster or oven until browned, and then allow to cool and become hard.
Tear toast and blitz in a processor until you have crumbs.
Add the remaining ingredients to the processor and pulse a few times until you have your crumble mix. Keep it as fine or as coarse as you like.
8 ways to use your Walnut-Bread crumble:
# roast chicken stuffing (optional: add 2 tablespoons currants to the crumble)
# crumbed chicken (see below)
# crumbed fish (use the same instructions as per the crumbed chicken, but reduce the frying time)
# vegetable gratin (optional: add ½ cup grated parmesan to the crumble)
# stuffed & baked mushrooms (optional: add ½ cup grated parmesan to the crumble)
# Sicilian poor man’s pasta – toss crumble through cooked (gluten-free) pasta (options: add chilli, preserved anchovies and salt-crusted capers)
# sprinkle crumble atop baked dishes such as lasagna and moussaka (optional: add ½ cup grated parmesan to the crumble)
# toss through steamed vegetables