Jam and Preserve Recipes
Seasoned Breadcrumbs
These are easy to store on the shelf and can make the difference to take heated up left-overs to a dish you have thoughtfully prepeared!
Ingredients
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Method
- I regularly dry slices of 'good' bread and store in a zip lock bag in my cupboard - this can be ends of loaves, stale bread, or fresh slices if necessary
- I dry them in a dehydrator but you can put them in a low oven to dry if you have had it on for something else, or just air-dry somewhere warm and away from pets etc.
- When you have enough blitz in a food processor or spice mill with some chilli flakes, dry mixed herbs, sea salt and some black pepper
- All of the seasonings are to your own taste - it is hard to be specific as it depends on how much bread you have!
- This dry mix will keep in a jar on a shelf quite happily, just keep it out of strong sunlight
- I use them to top things like pork chops which I oven bake. I cover the top of each chop with a thick layer of the breadcrumb mix and a small knob of butter
- Or sprinkle a thick layer over mac'n'cheese or cassoulet before baking
- You can even stir them into a casserole/stew cooked on the hob to thicken and season it at the same time
- Great as a breadcrumb coating for chicken or fish that you are going to air-fry
- Try making a separate Seasoned Breadcrumb mix leaving out the chilli flakes and mixed spices, and substituting the zest of one or two lemons and some dry dill herb.
- Great if you eat a lot of fish - the lemon zest is packed with oil which will be absorbed by the bread and preserved by the salt, no need to dry it specially
How long will it take to make?
Preparation time:
10 mins
Total time:
10 mins
How much?
How many slices of bread do you have?
Look after it
Store in a jar on the shelf indefinitely
