Bread sauce can be traced back to medieval times in Britain and can be served either warm or cold. Traditionally made with bread crumbs or stale bread and spices, I have opted instead for fresh bread. Serve with turkey or chicken.
I did as little as possible in December other than a lot of reading. And a fair bit of TV watching. Being in such a relaxed state of mind was great. The ideas just started flowing. I placed a notepad next to where I sit and wrote down a whole host of things. Some of them are recipes I would like to work on during the year. And some were recipes I tackled while on leave. I also came up with some great ideas for my kitchen. And thought of a hundred and one tasks for Dave to complete. It has been quite some time since I felt so inspired. And to make sure I did not kill the inspiration I spent very little time actually cooking. I decided to learn how to use the ‘end cook’ feature on my oven.
This allows you to select when you would like the food to be done. For my experiment I chose to roast a chicken. I prepared everything, and placed the pan in the oven at 17h00 with the aim to eat at 19h30. I set the temperature (180° Celsius), the cooking time (90 minutes) and the end time. Then we went out for drinks. We came home to the most amazing scent of roasted chicken. I had made the bread sauce during the day to serve with the chicken. And loaded the roasting pan with cauliflower, carrots and leeks. The combination was a great meal. And I ticked two things off my list. The next day I served leftover cold chicken with a simple salad. I used the bread sauce again as a salad dressing. The ‘spots’ you can see are from using the Cape Seed Loaf.
Click on the links for conversions and notes.
- 2 slices bread 15mm thick, crusts removed and cubed
- 2 garlic cloves crushed
- 7.5 mls sherry vinegar
- 7.5 mls lemon juice
- Salt to season
- 30 mls olive oil
- Place the bread into a bowl and cover with water
- Leave to soak for 5 minutes
- Squeeze the water out of the bread
- Put the bread, garlic, vinegar, lemon juice and salt into a blender
- Blend, while adding the oil slowly in a steady stream, until the mixture thickens