Herby Summer Recipe

Whether you prefer chicken, aubergine, lamb, or fish, this herby crumb come stuffing is the perfect match!

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Serve on its own as a baked stuffing,  use as a herby crust on salmon, to fill an aubergine or a pepper before roasting, or even stuff a chicken with it. This recipe is guaranteed to give heaps of flavour to you meal.

I first found this recipe in my beloved Marcus Wareing cook book. If you saw my recent Lemon Fudge Pudding recipe post, you will know how much I love this recipe book!

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In the book, this stuffing is used as a chicken stuffing, which you put between the skin & the meat. I have cooked it a couple of times and it has always gone down really well!

The last time I baked it, I realised that with a couple of changes, the basic recipe can be matched to all different types of meats, fish & even vegetarian meals.

I have put together a full recipe post, with some slight changes to the original. I have also including what changes to make depending on your choice of meat or veg!

Ingredients:

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1 beaten egg
150g of slightly stale sourdough
150g of ground pistachios
50g melted butter
2 garlic cloves, finely chopped
Zest of half a lemon
1/2 diced onion or tsp of onion powder
1/2 bunch of coriander leaves, finely chopped
1/2 bunch of flat leaf parsley leaves, finely chopped
1/2 bunch of tarragon leaves, finely chopped

Method:

In a pan, melt the butter & add the garlic & onions. Sweat down until they are softened, but not coloured. Add to a large mixing bowl & allow to cool. Also, add the lemon zest & stir through.

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Using a food processor or coffee bean grinder, grind the pistachios into a fine crumb. Follow the same process for the sourdough. (Don’t worry if there are a couple larger bits, it’s all texture!)

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Add your chopped herbs to the mixing bowl, then start to add the breadcrumbs & pistachios. I tend to mix half at first, ensure it’s evenly mixed, then add the rest. Then add the egg and mix.

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Once the stuffing has come together, you can use it however you like!

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Baked on its own as a side dish, or to stuff a chicken with, this adds a tonne of flavour to the meal!

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  • If you wanted to use it as a herby crust for a rack of lamb or to stuff inside a lamb shoulder, I would swap the tarragon for rosemary & the coriander can be swapped for thyme.
  • If your thinking about the perfect herby crust for salmon you could use lemon thyme, tarragon & dill.
  • For a stuffed aubergine or pepper, you have endless choice! Keep the recipe the same or choose your favourite flavours.

One of the reasons I love this stuffing is because of how versatile & easy it is! Now I’ve made it a couple of times, I know its going to be one of my ‘go-to’ recipes! Happy Cooking!


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