Barbecue bread crunch
A spectacular and particularly delicious side dish that combines the tangy taste of tomatoes with the smokiness of barbecuing! Panko is an excellent basis for this crunch, because it is incredibly crispy.
Recipe by Nico Boreas, Sabero restaurant**, Roermond, the Netherlands.
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Ingredients
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As needed: |
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panko |
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smoked oil or charcoal oil |
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black powdered food colouring |
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malto powder |
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As needed: |
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tomato powder |
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salt and pepper |
Preparation method
- Fry the panko in smoked oil or charcoal oil until golden brown.
- Add the black food colouring.
- Mix with the malto powder and season to taste with salt and pepper.
- Lastly, add a little tomato powder.
Serving suggestions
- As a crunchy texture in starters and amuse-bouches.
- As an unusual garnish on the rim of a glass for savoury dishes and soups.
- As an à la minute breading layer, e.g. for langoustine or scallop.