CRUMBS .....COOKING CLASS AT CNC 27TH APRIL 2021

Today class was all about crumbs . We prepared a Chester Slice made with stale cake crumb , we used the left over christmas cake I had stored in the freezer , but any cake crumb or stale sweet bread (fruit bread)can be used . I posted the recipe late last week. The results were amazing and everyone took home a lovely Chester slice . We also prepared crumbed chicken , you know what we used as the crumb ? We used hot crossed buns crumbed , the supermarkets are still making and selling them . The buns were sliced and oven dried by placing the slices on an oven tray and placing in a hot oven with the oven door slightly ajar . When the slices were dried and crispy they were processed into crumb . We added 1 tsp of dried cinnamon and 1 tsp of 5 spice mix per each dried 6 packet of hot crossed buns . Each person lightly beat 2 eggs and placed them in a large bowland mixed in 1/2 cup of soda water along with 1 tbs of minced garlic . We then turned our attention to the chicken , removing any skin on the chicken pieces used . Using a mallet we pounded the chicken pieces with a meat mallet , we actually used rolling pins . Then we dredged the thinned chicken pieces through the beaten eggs and then coated them with the fruit bun crumb ... This is about more than no waste , its another way to partner flavours and this really works. I am really looking forward to the feedback .