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Posts Tagged ‘bread cubes’

What you need:

7 lbs 15 oz /3.6kg  1 in /2½ cm bread cubes, white or whole wheat
2 oz /56g unsalted butter
15¾ oz /450g onion (medium-diced)
15¾ oz /450g celery ( medium-diced)
2 granny smith apples unpeeled & cored
2 tbsp chopped flat leaf parsley
1½ tsp minced fresh rosemary leaves
2 tsp salt
½ tsp freshly ground black pepper
0.4 pt /225 ml  chicken stock
4 oz /110g  sliced blanched almonds, toasted (optional)

What you do:

 Preheat oven to 150C /300F / gas mark 2

Put the bread cubes on a 32.5x45x2.5cm baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. saute for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, (if desired).

Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 5.5kg turkey for 2 1/2 hours at 180° in a pre-heated oven.

Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

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What you need:

3 cloves garlic, (minced)
3 cloves garlic, (whole)
4 egg yolks
5 anchovy fillets, (minced) (optional)
6 tbsp  Parmesan cheese (grated)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp lemon juice
pinch salt
pinch pepper
1 tbsp extra virgin olive oil
4 cups (92g) old bread, cubed into 1 inch (2.5 cm) for croutons
1 head romaine lettuce, cut into bite size pieces

What you do:

To make the dressing:

In a food processor, blend the minced garlic, egg yolks, anchovy fillets, 3 tablespoons of the Parmesan cheese, Worcestershire sauce, Dijon mustard and lemon juice. Season to taste with salt and black pepper. Blend until smooth.
To make the garnish:

Add a small amount of oil to a large skillet and bring it to medium heat. Add sliced garlic to the hot oil. Remove garlic from pan when brown and place on a plate lined with a paper towel. Leave the oil in the pan and add the bread cubes. Brown the bread cubes, season with salt and pepper, and remove from the oil onto the plate lined with the paper towel.
Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

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What you need:

4 tbsp olive oil, divided
2 skinless, boneless chicken thighs
Kosher salt
3 large garlic cloves (crushed)
2 tbsp ground cumin
2 tbsp tomato paste
3/4 tsp dried red pepper flakes
2 bay leaves
2 15-ounce tins of chickpeas, rinsed, drained
1/2 cup chopped drained roasted red peppers from a jar
2 tbsp (or more) fresh lemon juice
2 cups 1″ cubes country-style bread
3 tbsp coarsely chopped flat-leaf parsley

What you do:

Heat 2 tbsp of oil in a medium saucepan over medium-high heat. Season the chicken with salt; add to the saucepan and cook, turning once, until browned, 8–10 minutes. Transfer to a plate.

Reduce the heat to low and let oil cool for 1 minute then add the  garlic and cook, stirring often, until fragrant, 30–60 seconds. Add the cumin, tomato paste, and red pepper flakes then stir until a smooth paste forms…( about 1 minute). Add the cooked chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil then reduce the heat to medium-low and simmer,  occasionally stirring, until the chicken is tender (about 20 minutes).

Transfer the chicken to a plate.

Add chickpeas to pot then bring to a simmer and cook for 5 minutes. Tear all the chicken off the bones and  add to stew. Add the red peppers. Stir in remaining 2 tbsp of  oil and 2 tbsp of  lemon juice and simmer for 1 minute. Season with salt and more lemon juice, if desired.

Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.

Serve hot.

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