Gastronomixs

Garlic and crispy onion crumble

Creation by Jermain de Rozario, De Rozario restaurant, Helmond, the Netherlands.

Garlic and crispy onion crumble

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 2,700 components and hundreds of compositions!

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

Ingredients

5

 

onions

2

heads

garlic

500

g

panko

 

 

sunflower oil

Preparation method

  • Clean the garlic and blanch it four times in fresh water each time.
  • Then cut the garlic into thin slices, preferably using a mandolin. 
  • Place the garlic slices in a drying cabinet until they are dry.
  • Chop the onions into thin slices using a food cutter on setting 4 and deep-fry in sunflower oil until golden brown. Then place the onion in the drying cabinet as well and leave until nice and crispy.
  • When everything is thoroughly dry, fry the panko in a pan with a little oil.
  • When the panko is a lovely brown colour, transfer it to a blender or thermo blender together with the garlic and onion.
  • Blend briefly into a crumble. Blend the mixture for longer if you want a powdery consistency.

Serving suggestions

  • Ideal for giving an extra boost to dishes, by coating fish with the crumble before frying, for example, or using it to top a lovely piece of smoked meat.

Previous page