![]() ![]() Set aside about 2 tablespoons of the egg mixture in order to coat the sausages later. (You don't want the mixture to cook the egg at this stage).īefore adding the egg, stir in the mustard and season to taste. Set aside for 10 minutes or so to ensure that the mixture is cool, before adding the whisked egg. Grill or fry the bacon (which usually takes 3 to 4 minutes each side, then chop roughly and add to the breadcrumb mixture.Īdd the cooked onion, cheese and chopped parsley to the breadcrumb mixture and combine well. This can take anything from 10 to 15 minutes. The mixture needs to be moist but not wet.įry the onion gently in little olive oil until a golden brown colour. ![]() You may need to add more pasta sauce or a tablespoon of milk. Add enough to moisten and set aside for 5 minutes. Mix together 150g of the breadcrumbs (save 50g or so in order to coat the sausages) in a bowl with the leftover pasta sauce. Ingredients: vegetable oil or butter (or a mixture of the two) 200g dried breadcrumbs, 50g of which are for coating the sausages 3-4 tbsp leftover pasta sauce (such as bolognese) 1 English onion, finely chopped 2 rashers of smoked bacon 100g emmental or gruyere cheese, cubed 1 tbsp fresh parsley, finely chopped salt and freshly ground black pepper 2 tsp Dijon mustard 2 large eggs (or 3 medium), whisked (set aside about 2 tbsp of whisked egg to use for coating the sausages) I also add leftover pasta sauces to the mix of dried breadcrumbs, such as a spag bol ragu (although any sauce will work), for what I now call Boum-boum sausages, (named for the twist on the French croque monsieur with bolognese sauce). I wanted to give you a couple of recipes where breadcrumbs have something of a starring role, such as my adaptation of Jane Grigson's classic Glamorgan Sausages - meatless sausages of breadcrumbs, cheese and leeks. Stale bread's properties can be celebrated as a virtue in the way that it absorbs moisture and flavours in a simple panzanella or fattoush salad or as a brilliant savoury bread pudding to accompany a Sunday roast or a sweet bread and butter pudding for 'afters' - happily crossing flavour boundaries, from sweet to savoury. They are an excellent filling for various vegetables from mushrooms to tomatoes and courgettes and they are an excellent topping for any baked dish such as macaroni cheese. I use breadcrumbs in a corrective way too, to thicken sauces and stews as well as to absorb excess moisture when I am making things such as courgette fritters. They act as a delicious protective coating to seal in both flavour and juices in dishes such as the retro classic chicken kiev or in schnitzels. ![]() They are used as a binding agent (in meatballs and sausages). Stale bread and breadcrumbs serve several purposes in the kitchen. When life gives you a bread disaster, you make breadcrumbs, one of my favourite kitchen staples. Loaves last very well this way.Įven when some of my loaves don't turn out so well, they can be sacrificed to the altar of thrift. I wrap mine in a clean, cotton-tea towel (one that isn't too fragrant with soap powder or fabric softener!). As Emma Marsh suggested, I don't keep my bread in the fridge (its enemy) but in a bread bin. I think that I am lucky that I've always got a loaf "on the go". I feel as if I have learned the magic of a particular alchemy that stale bread and breadcrumbs demonstrate how they transmute even the plainest of dishes to something rather special I hope it has made me a better cook. Stale bread and breadcrumbs have become a key building-block in my cooking, one that previously I had regarded as a disposable, uninteresting and trifling ingredient. But assuming that a loaf lasts long enough in my household to harden, then it is definitely earmarked for good things. Yes, my home baked bread becomes stale through loss of moisture relatively quickly as opposed to the type of squishy factory-made bread that rarely hardens but will inevitably become blue with mould. ") Once I started baking, I began to better understand bread and its wonderful qualities. I confess that I make my own sourdough bread (cue readers' eye-rolling and thoughts of "of course you are, you're a Guardian reader. Because "stale" bread does not necessarily taste "stale" - these are two entirely separate conditions. I suspect part of the problem is how we also define what is "stale". I understand that you might not like the crusts, or that perhaps the bread is looking a bit dried out or past its sell-by, but that is not necessarily a reason for throwing it out. Of all the foodstuffs that we throw away, I think that bread is the one most sinned against. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |