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Posts Tagged ‘breadcrumbs’

What you need:

25g butter
1 onion, sliced
½ tsp salt
150ml double cream
1 bay leaf
6 cloves , whole
75g white breadcrumbs
300ml milk
1 pinch black pepper , freshly ground
1 pinch nutmeg , grated

What you do:

Melt the butter in a small saucepan and add the onion. Cook over a low heat for 4–5 minutes, stirring occasionally. Add the salt, cream, bay leaf, and cloves, and cook for a further 5 minutes. Remove the pan from the heat, and allow to stand for 20 minutes, so the flavours have time to infuse. (This can be prepared ahead and left to infuse, or the complete sauce can be made in advance. Cover the surface of the sauce with cling film to prevent a skin forming. Refrigerate for up to 2 days. When ready to use, remove cling film and gently reheat).

Discard the bay leaf and cloves, then pour the onion mixture into a food processor, and blend to a smooth purée. If you do not have a food processor, very finely chop the onion instead of slicing.

Place the breadcrumbs and milk in a pan, and bring to the boil. Leave to simmer for 5–10 minutes, stirring occasionally, to make a smooth, thickened sauce. (If you feel the sauce is too thick, then add a little more milk.)

Stir in the onion purée, season to taste with salt and pepper, then sprinkle with nutmeg.

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What you need:

2 sweet potatoes (yams)  cut into chunks
250g potatoes, cut into chunks
500g white fish fillets
1 red chilli, finely chopped
2 tbsp chopped fresh coriander
100g polenta ( or breadcrumbs)
4 tbsp olive oil

What you do:

Place all of the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 15 minutes, until tender. Drain, mash, and set aside to cool.

In the meantime, put the fish fillets in a saucepan and cover with cold water. Bring to the boil, then turn off the heat and leave to cook for 6-8 minutes.

Remove the fish fillets from the water, drain and flake into the mashed potato. Stir 1 red chilli and 2 tbsp chopped fresh coriander into the mixture, then adjust the seasoning to taste.

Shape the mixture into 8-10 balls, flatten them slightly and chill until ready to cook.

Place the polenta (or breadcrumbs) on a plate and roll the fishcakes in it, to coat. Heat 4 tbsp olive oil in a pan and fry the fishcakes for 4-5 minutes each side, until golden and piping hot.

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What you need:

1 oz /30g unsalted butter
1 onion, diced
1 bay leaf
2 small sprigs of thyme leaves
3 cloves garlic, minced
16 oz /500g minced pork,
1 apple, peeled and cored and coarsely grated
Zest of a small lemon, finely grated
3 tbsp parsley, chopped
2 tbsp sage, chopped
1 1/2 oz /40g fresh white breadcrumbs

What you do:

Preheat the oven to 190C/375F /gas mark 5.

Warm the butter in a small frying pan over a medium-heat. Saute the onion with a pinch of salt, the bay leaf and thyme for around 10 minutes, or until the onion is soft and translucent . Add the garlic and sauté for a further minute, then cool.

Remove the bay leaf, then mix the cooled onion with the rest of the ingredients and season well with salt and pepper. Break off a walnut-sized piece of the mixture and fry it in a little oil, until cooked through. Taste and adjust seasoning is necessary.

Roll the rest of the mixture into 16-18 balls and place on a baking tray. Bake for 35-40 minutes, until cooked through and golden.

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What you need:

2 1/2 lb / 1 kg of ready cooked mash potatoes
1 large or 2 small tins of drained pilchards ( bones removed)
1 oz / 25 g butter
1 clove of garlic ( crushed)
2 tbsp of chopped fresh parsley
2 oz / 50 g cheese ( grated)
1 tbsp of lemon juice
1 egg ( whisked)
5 oz /150 g fresh bread crumbs

What you do:

In a bowl , mix together the sardines, crushed garlic ,parsley and mashed potato together .
Season well and shape mixture into 10 fishcakes
Dip each cake in beaten egg and roll in breadcrumbs to coat
In a large frying pan heat the butter in a pan and fry fishcakes until golden.
Drain on paper kitchen towel and serve

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What you need:

8 oz / 200 g crushed peanuts
8 oz / 200 g brown breadcrumbs
1 tsp fresh or dried herbs
2 eggs beaten
2 large carrots ( grated)

What you do:

Pre heat the oven to 160C / 325F / gas mark 3

Grease a 1lb / 500 g loaf tin.
Blend all the ingredients together in a large bowlthen pour the mixture into the greased loaf tin.
Place in the oven & bake for 1 hour .

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What you need:

6 0z / 170 g broccoli, broken into small florets
8oz /225 g pasta, cooked as directed on the pack
1tbsp olive oil
1 red pepper, roughly chopped
9 0z / 295 g of Mushroom Condensed Soup
100 ml milk
2 × 200g tins tuna, drained
2 tbsp breadcrumbs
2 oz / 50 g cheese, grated
What to do:

Preheat oven to 200°C/400°F/Gas 6.
Cook the broccoli in a pan of boiling water for 3 minutes.

Cool under cold running water and drain.
Heat the oil in a saucepan and fry the red pepper until just soft then drain the oil.

Stir in the soup and milk, mix well and heat through.
Remove the pan from the heat then stir in tuna, broccoli and pasta.
Place the pasta mixture into an ovenproof dish, sprinkle with breadcrumbs and cheese, cook for 25 minutes or until golden brown.

Serve hot .

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What you need:

1 young short thick marrow
1 onion, (chopped)
4 celery sticks, (chopped)
1 garlic clove, (crushed)
2 x 400g tins chopped tomatoes
a large pinch of sugar
3 tbsp shredded fresh basil
50 g fresh white breadcrumbs
25 g mature Cheddar, finely grated
fresh basil to garnish

What to do:

Preheat oven to 190C/ 375F / Gas 5.

Lightly grease a large ovenproof dish.

Cut the marrow into eight rings, roughly 4cm thick  (two per person)  and take out the seeds. Season the rings lightly with salt and pepper and place them into the greased dish in a single layer.

In a large saucepan, melt the butter then gently cook the onion and celery for about 5 minutes until translucent and soft. Add the garlic and cook for a further minute.

Stir in the chopped tomatoes with their juice, add the pinch of sugar . Bring to the boil and simmer uncovered for about 10 minutes reducing the mixture until thick. Stir in the shredded basil.

Spoon the tomato mixture to fill  the hollowed-out marrow rings.

Cover the dish tightly with foil to allow the marrow to cook in the steam and place in the oven to bake for 30 minutes.

Mix together the breadcrumbs and cheese. Remove the foil and sprinkle this mixture over the tops of the marrow rings. Return to the oven, baking for a further 15 minutes or until the topping is gold and crispy, with the marrow tender and juicy.

Sprinkled the top with fresh basil leaves.

Serve hot.

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What you need:

1lb / 450g potatoes peeled & chopped
1lb /450g cod fillets ( skinned)
2tbsp fresh chopped parsley
grated zest of a lemon
1tbsp of plain flour
1 beaten egg
4oz /115g of breadcrumbs from a day old bread
4tbsp oil

What to do :

Place the chopped potatoes in a saucepan & cook for around 15 mins.
Drain well, then mash with a potato masher until smooth.
Place the fish fillet into a frying pan and just cover with enough water. Bring to the boil, then simmer for 5 mins or until cooked. Remove the fish from the water and drain on plate.

When the fish is cool enough to handle , flake the flesh  making sure you remove any bones.

In a mixing bowl, mix the potatoes, fish,  parsley and lemon zest, then shape into 4 round flat cakes.

Dust the cakes with the flour then dip them into the beaten egg, then thoroughly coat them in the breadcrumbs and place onto a baking tray.

Heat the oil in a frying pan & fry the fishcakes on a medium heat for around 5 mins on each side until golden.

Drain on kitchen paper.

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What you need:

225 g  macaroni
6 tbsp butter ( 3 of which are for the topping)
3 tbsp plain flour
1 tbsp powdered mustard
1/2 teaspoon paprika
3 cups milk
1 onion diced
1 egg
350 g mature cheddar grated
110g dry breadcrumbs

What you do:

Preheat the oven to 180C / 350F / gas mark 4
In a large saucepan, bring to the boil the macaroni, then simmer for 10 mins.
Meanwhile in a different saucepan, melt the butter, then slowly whisk in the flour & mustard powder until smooth.
Stir in the milk, onion and paprika and Simmer for ten minutes.
Break the egg into a large bowl, then stir in the cheese.
Drain the macaroni, and pour into a 2lt oven proof dish. Pour the egg & cheese mixture over the top, then sprinkle the remaining cheese over the top.
In a small saucepan, melt the remaining butter then pour in the breadcrumbs. Mix together to make sure all the crumbs are coated.
Top the macaroni with the bread crumbs.
Bake for 30 minutes.

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What you need:

2lb butternut squash (peeled & cubed )
1 1/2 oz slice white bread
4 teaspoons olive oil, divided
1 large onion thinly sliced
1 tablespoon chopped fresh sage
1/4 teaspoon freshly ground black pepper
Cooking oil spray
2 oz crumbled blue cheese

What you do:
Preheat the oven to 190C / 375F / gas mark 5.
Steam the butternut squash ( in a covered saucepan) for about 10 mins or until soft.
Put the slices of bread into a food processor & ‘pulse’ until coarse crumbs.Transfer to a small bowl, add 2 tsp of oil, and mix with a fork to combine.
Heat the remaining oil in a frying pan over a medium heat. Add sliced onion & saute for 5 mins or until soft, stirring sometimes.
Transfer the onion into a large bowl, add the butternut squash, sage,& black pepper into the bowl & mix together gently.
Pour the butternut mixture into a medium oven proof dish (brushed with cooking oil) & bake for 20 mins.
Sprinkle clue cheese evenly over the butternut squash mixture & then sprinkle the breadcrumb mix evenly as well.
Bake for another 10 mins or until the cheese is melted & breadcrumbs are golden.

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