Home > Spiced breadcrumb topping

Spiced breadcrumb topping

Name: Spiced breadcrumb topping
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 2 slices stale white bread (sourdough is best); 1 tbsp olive oil; 2 garlic cloves, chopped; 1 small red chilli, deseeded and chopped; 1 tsp capers (from a jar), chopped; 2 anchovy fillets in oil, drained and chopped almost to a paste; Leaves of 1 fresh rosemary sprig, chopped

Published: 30 Nov 07
Updated: 18 Mar 24

This can be thrown over so many dishes, including Brussels sprouts and broccoli (any kind of brassica, in fact), it’s also great on a gratin. These will keep for 3-4 days in an airtight container in the fridge.

Easy
December 2007

Test kitchen approved

Serves 2
Ready in 20 minutes

Nutrition: per serving

Calories: 143kcals
Fat: 6.5g (1g saturated)
Protein: 4.1g
Carbohydrates: 18.3g (1.2g sugar)
Salt: 1g

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Ingredients

2 slices stale white bread (sourdough is best)
1 tbsp olive oil
2 garlic cloves, chopped
1 small red chilli, deseeded and chopped
1 tsp capers (from a jar), chopped
2 anchovy fillets in oil, drained and chopped almost to a paste
Leaves of 1 fresh rosemary sprig, chopped

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Method

Preheat the oven to 180°C/ fan160°C/gas 4. Tear the white bread into chunks, put on a baking tray and cook in the oven for 5-8 minutes, until dry and crispy. Transfer the bread to a food processor and blitz to fairly fine breadcrumbs.
Heat the olive oil in a wide frying pan over a low heat until only just warm. Add the chopped garlic, chilli, capers, anchovies and rosemary, and gently fry for 30 seconds or until you just begin to smell the aromas. Add the baked breadcrumbs and fry gently, stirring frequently, for about 5-6 minutes. Once the breadcrumbs are golden, drain on kitchen paper, then scatter over the parsnip mash, a gratin or your choice of roasted vegetables.