Gastronomixs

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.

Barbecue bread crunch

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

As needed:

 

panko

As needed:

 

smoked oil or charcoal oil

As needed:

 

black powdered food colouring

As needed:

 

malto powder

As needed:

 

tomato powder

As needed:

 

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.

Previous page