Long Days Working In The Kitchen

September 26, 2012 § 4 Comments

Sardine and Toast love

Herb Brioche Crumbs

September 10, 2012 § 3 Comments

I love breadcrumb toppings, leftover brioche makes a lovely delicate sandy breadcrumb that is fantastic with fish or salads. When I am not eating cake, I eat a lot of fish. I am really lucky to live just down the road from the local fish co-op, so I drop in to pick up fish about 4 times a week after my muffin delivery run. I usually buy a couple of small locally caught fish and get the fish monger to leave them whole and just gut and scale them for me, because after a whole day baking and cleaning pots and pans it is about the easiest thing I know how to cook. I wrap each fish in a parcel filled with herbs from the garden and sliced onions and throw into my hot oven that has been cranking all day baking cakes and tarts, for about 20min at 200 degrees celsius. I then tuck into the fish straight from the bag. On nights when I don’t mind the idea of a few extra pans to clean might bake fish fillets with a crumb toping. I save any leftover bits of brioche and keep them in the freezer for this purpose. I like to use a mix of herbs I have growing in my garden but any mix will do, here I have added some dried lavender which makes it a sort of Herbes de Provence mix.

Recipe

2 cups brioche chunks

A bunch of fresh herbs such as parsley, sage, thyme, rosemary

2 teaspoons of culinary lavender

Zest of a lemon

1/2 teaspoon of salt

Method

Place the brioche on a pan in the oven set at 150 degrees celsius and dry out for about 10min, turn off the oven and leave the crumbs to cool. Meanwhile in a pestle and mortar bruise the lemon zest, salt and lavender. When the brioche has cooled place it in a food processor and blend until sandy, add the herbs and blend well. remove from the processor and rub the lemon lavender mix into the green crumbs. The crumbs are now ready to top salads, casseroles, fish, meat or even cauliflower cheese.

Herb Brioche Crumbs Two Ways

September 10, 2012 § 3 Comments

The first recipe I want to share using my herb brioche crumbs is really fast and easy. It is a cabbage salad that is quite a tasty side with a rich dish such as roast lamb or cold cut meats and cheese. I have been lucky over the last few months to have a constant supply of fantastic locally grown cabbage from one of my favourite farmers at the markets Chris Pillidge.

Brioche Crumbed Cabbage Salad

Ingredients

2 Cups of finely shredded cabbage

1/2 cup of herb brioche crumbs

3 tbs lemon juice

1 pinch of sea salt

1/4 cup of candied hazelnuts *

Black pepper

Method

Place the cabbage in a bowl and toss with lemon juice and salt then the bread crumbs. Toss the nuts through and season with pepper just before serving.

* candied hazelnuts can be made by making a sugar syrup (combine 150g sugar and 150g water then boil until the sugar dissolves) coat 250g of nuts in the syrup place on a tray in a 180 degree celsius oven until dry and toasty (about 10min). They keep well in an airtight container for several weeks.

Brioche Crumbed Fish with Zucchini Salad

 

I used Trevally but use any fresh local fish fillets from your fish monger.

Ingredients

4 fillets of fish (skin on)

1 punnet of cherry tomatoes

6 cloves of organic garlic

1/4 cup of herbed brioche bread crumbs

2 tbs olive oil

salt and pepper

1 lemon

1 zucchini

Method

Place the tomatoes and garlic (skin on) and 1 tbs of oil on a tray in a 150 degree oven for about 10min or until the garlic is soft. Remove the tray from the oven and turn the temperature up to 180 degrees celsius. Rub the fish fillets with the remaining oil and season with salt and cracked pepper, place skin down in the pan on the tomatoes and garlic and top each fillet with herb brioche crumbs. Place in the oven and cook depending on the size of your fillets for about 8-10min. Meanwhile slice the zucchini and season with salt and pepper. When the fish is done place the fillets on the plates and squeeze the garlic out of its skin onto the zucchini and toss through the cherry tomatoes. Serve with lemon wedges.

Bacon Infused Vodka (Something for Spring Weather)

August 29, 2009 § Leave a comment

I have just found this post on Brownie Points blog sounds very weird but could be amazing. I prefer raw to cooked oysters, so I think a bacon infused vodka on oysters this would be  fresh take on oyster kilpatrick. I would make a few changes to the original recipe such as the addition of few peppercorns.

I just have to make the perfect loaf of bread to go with the dish. Stay tuned I will try it.

Where Am I?

You are currently browsing the savory category at uprising (cakes, tarts, biscuits and yeast).