My Grandma’s farmers wife values were all about wasting nothing and reinventing everything; from upcycling to adapting food creatively, with the motive of feeding a rather large family. This has certainly influenced how I perceive waste and being wasteful.
Let’s get creative!
Why not liven up your cheese sauces with breadcrumbs made from our Cheese & Chilli Sourdough. The slight spice and cheese throughout take all cheese sauces to a whole new level of gorgeous.
Something fishy
Game changer – Try using Kalamata Olive Sourdough breadcrumbs flaked over roasting fish, whether in the oven or even better, on the BBQ #deliciousfish
Our preferred breadcrumb method
Oven-roast your sourdough breadcrumbs with peppery olive oil, sea salt and a sprinkle of pepper. Lightly toast in a hot oven for 3- 4 minutes.
Waste nothing –
Thicken and bulk up your soups with sourdough – if you’re looking for texture and hidden flavours our Cheese and Chilli or Cheese & Marmite Sourdough are just the ticket!
Create a new family favourite – blend Mrs Kirkham’s Cheese & Marmite Sourdough breadcrumbs into your homemade meatballs! Perfect if you seek additional textures, crunch and flavours in your recipe – this is all about getting the most out of your bread bin.
What’s not to like about roasted vegetables? Try Kalamata Olive Sourdough sprinkled over your veg to create a fantastic crispy, crunch and amazing texture. Add a whole new dimension to roasting your winter warmers.
Frying fish! Let sourdough be your secret and bathe your fish in sourdough breadcrumbs.
Pangrattato (Italian for breadcrumbs!)
Those creative Italian mothers understood how best to use food to prevent waste; they added sourdough breadcrumbs to pasta dishes for texture, as well as to stews and for fattening up dishes and creating extra taste and interest.
Ideas for home – let’s get cooking Italian!
INGREDIENTS
400g spaghetti
80ml extra virgin olive oil
1 cup fresh breadcrumbs, made from stale bread
1 tsp dried red chilli flakes
6 garlic cloves, chopped
½ cup chopped flat-leaf parsley
Grated zest and juice of 1 lemon
Sea salt and freshly ground pepper
Freshly grated parmesan, to serve
Prepare your pasta!
Boil a large pan of salted water and cook your spaghetti for about 8 minutes.
Drain, reserving a quarter of a cup of the cooking water.
In a large frying pan add olive oil and gently warm to a medium heat
Sprinkle in the pan your Cheese & Chilli Sourdough crumbs, chilli flakes as well as a sprinkle of sea salt and sauté for about 5 minutes, or until golden.
Then add 6 chopped garlic cloves and sauté for another minute, toss in the parsley and remove from the heat, then stir through lemon zest.
Season with pepper and a little more sea salt to taste, then remove from pan and place in a bowl.
Return to the frying pan to the stove and add the cooked spaghetti, a little more oil and the reserved cooking water.
Toss well and cook for a further 30 seconds. Stir through lemon juice, mix well.
Serve sprinkled with a further cheese & chilli breadcrumb and a liberal amount of parmesan! A taste sensation.
Panko crumbs tend to be lighter and flakier – use our focaccia, ciabatta and white sourdough is much flakier and more delicate than our normal breadcrumb recipe, they will become beautifully crispy when roasted.
How to make breadcrumbs with a food processor
You will need:
An olive oil rich in flavour
Lovingly Artisan Sourdough
Sea salt and pepper
Preheat your oven to 190
- Utilise your sourdough of choice! Our speciality sourdough makes all the difference to flavours. Tear or cut into small pieces and add to your food processor.
2.Whiz the bread into crumbs the texture of your choice.
- Sprinkle evenly into a shallow roasting tray, gently and evenly spread with olive oil, add seasoning. Don’t be tempted to drown with oil, just add a light drizzle
- Place into a preheated oven for 3 minutes to roast.
REMOVE TRAY FROM OVEN
5. Stir the breadcrumbs with a wooden spoon, to ensure all the crumbs are roasted evenly, then pop back in the oven for a further 3 minutes
- Remove from oven and stir again, to prepare the crumbs for cooling.
Now have cooking fun!
Why not share your secrets too, do you have few cheeky home tricks for any leftover sourdough?
Happy cooking & baking!
Food stories by Artisans & Co
Food Photography Ailish Adams
Food Styling @catherine_connor
