With bacon and herbs
This was a learning curve! This was a bit of a disaster! I’d found a recipe for a savoury crumble on Flickr last week, something I’d never heard of (the crumble, that is). I immediately thought of my herb-y chickpea/garbanzo beans recipe I made last weekend. So, why the disaster? Perhaps this has happened to you, too: there I am standing in a queue at my local food store staring at the heifer in front thinking, your hips certainly don’t need that cake only to notice the customer in front of me with a block of butter. One of the ingredients that I needed for this. As it’s way at the other end of the store I didn’t bother trying to race there, grab a block and charge back. So, disaster No 1. A savoury crumble made with only olive oil doesn’t work! As for the flavours, I’m pleased to say they really worked well here. What didn’t was my checking on the crumble in the oven and noticing it had started to bubble. Instead of switching off the oven and putting on the grill/broiler, then adding the nuts, to get the topping nicely golden I kept the oven on. Ouch! Disaster No 2 as most of the sauce evaporated leaving this cloyingly moist rather than crunchy topping with a sauce underneath.
Last week, whilst shopping in the other store, I’d noticed they were selling fresh parsley at last. Not when I need it they don’t. So, disaster No 3 was having to use dried, which leaves a horrid aftertaste!
I’m cussing that store, right now! As my little pots of fresh parsley are surviving winter on a south facing window sill, far better than I am, I’m loath to keep nipping off their small branches. Anyway, I’m not going with the recipe as yet. Instead, I’m linking to the chickpea recipe (here it’s with pan-fried bacon rather than kabanos sausages) and the dessert crumble that I used as a template, sort of. Without using sugar, I hasten to add. To end, I’d love to hear if anyone has had a savoury crumble and, if so, how theirs turned out. As this klutz in the kitchen certainly needs some advice!
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