A well-cooked, medium-rare piece of meat with a beautiful and crispy edge is hard to resist. With a few ingredients, you can elevate your roast to a more flavorful and visually appealing level.
Recipe for herb breadcrumbs
A well-prepared, medium-rare piece of meat with a beautiful and crispy edge is hard to resist. With a few ingredients, you can elevate your roast to a more flavorful and visually appealing level.
Servings: Portions
Herb Breadcrumbs
A well-cooked, medium-rare piece of meat with a beautiful and crispy edge is hard to resist. With a few ingredients, you can elevate your roast to a more flavorful and visually appealing level.
Ingredients
- 1 bunch Broad leaf parsley
- 1 bunch Fresh thyme
- 50 gram Grate
- 3 gram Salt Good flake salt (preferably Maldon)
Instructions
- We use fresh thyme and flat-leaf parsley from the garden for this recipe:
- Scald the herbs (e.g., under a boiling water tap) and let them dry on a baking sheet lined with parchment paper in the oven at 50 degrees Celsius (122 degrees Fahrenheit) for 30 minutes.
- Blend them together with breadcrumbs and salt in a blender or using an immersion blender.
- The mixture is ready and should only be used on cooked meat. It should not be used for breading.
Notes
Here the herb breadcrumbs are sprinkled over a sous vide pork tenderloin:
