Garlic and crispy onion crumble

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

Garlic and crispy onion crumble

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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.

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