Gastronomixs

BBQ crunch

A spectacular and particularly delicious side dish that combines the tangy taste of tomatoes with the smokiness of barbecuing!

Recipe by Nico Boreas, Sabero restaurant, Roermond, the Netherlands.

BBQ crunch

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Ingredients

As needed:

 

panko (Japanese breadcrumbs)

As needed:

 

smoked oil or charcoal oil

As needed:

 

black powdered food colouring

As needed:

 

malto powder

As needed:

 

tomato powder

 

 

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. 

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