lockdown has thrown some challenges our way along with staff shortages, it has left us with the difficult decision that we need to stop delivering on Sundays for the short term.
150g LOAF Sourdough (just over 1/4 a loaf)
60g (1/2 cup) pitted Kalamata olives
2 cloves garlic, finely chopped
2 1/2 tablespoons extra virgin olive oil
2 tablespoons finely chopped flat leaf parsley
These can be made a day in advance - store the crumbs, completely cooled, in an airtight container or resealable bag at room temperature. Serve them over pan-fried fish, through .good-quality cooked, dried pasta with plenty of grated parmesan for a simple, quick meal or, as we have here, over asparagus with a poached egg or two on the side. Delicious, very, very easy and a fantastic way to use less-than-fresh bread
1. Pre-heat the oven to 180C. Using a large, sharp knife, remove the crusts from the bread then tear the bread into smallish pieces. Place in a food processor then, using the pulse button, process until crumbs form - they should still have a little texture and not be too fine. Finely chop the olives.
2. Place the crumbs in a bowl, add the olives, garlic and oil then use your hands to combine well and evenly coat the crumbs. Add the parsley and toss to combine well. Spread on a baking tray in a thin layer then bake for 15 minutes, stirring occasionally, or until deep golden and crisp. Use hot or at room temperature.
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