A bake or crumble is such a great way of using up leftovers. From veggies, to pasta, rice or cooked meats, there is invariably some combination that can be whacked together at a moments notice. Its a bush bash bosh jobbie. Nothing fancy just darn practical. My oh my would my granny be proud.
The weather in London has been completely pants the last few days. Cold and rainy. Exactly the sort that requires, something warm and filling. More often then not I make my crumbles savoury rather than sweet. Probably because I struggle getting through bread quick enough and half of it always ends up as breadcrumbs or filling the tummies of my overfed local pigeons.With two full jars of spelt and rye sitting in the pantry it seemed about time to whack up another cheesy veggie crumble to fill the void and procrastinate another hour of going through my tax returns.
This one came about mostly through necessity to use up a sad leftover hunk of cabbage that has been keeping the salad drawer company for the past week and a chance to play around with a new favourite spice – Chipotle. Chipotle is a smoked jalepeno, used mostly in Mexican cooking. It is a great spice to add to tomato sauces to add kick and depth of flavour.
In this dish it is enhanced by extra smoked paprika to give the bacon, cabbage creme fraiche filling of the crumble a smokey bonfire-esque flavour. If you like smokey bacon and you like crumble, you’re gonna love this! I hope so anyway… do let me know what you think by leaving comments below.
I liked it so much that I am thinking of including it in my ‘Speedy Detox’ cooking programme…
- 150g Bacon Lardons
- 1/2 Red Cabbage, finely chopped
- 100g Cherry Tomatoes, deseeded.
- 1 Onion, finely chopped
- 2 cloves Garlic, finely chopped
- 1/2 cup White Wine, or strong Veg Stock
- 2 sprigs Rosemary, leaves only
- 150 ml Creme Fraiche
- 1/4 dried Chipotle Chilli, finely chopped
- 1 tsp Smoked Paprika
- 2 tbs Olive Oil
- 100g Baby Leaf Spinach, optional
A soft breadcrumb topping from freshly blended slate bread is best for the topping, but you can use any bread/ breadcrumbs that takes your fancy. I used plain wholemeal spelt this time. I also quite like a 1/3 dark rye bread 2/3 white spelt breadcrumb mix too. This can be made by popping a slice of rye and 2 slices of white spelt/bloomer in the processor and blitzing until fine.
- 2 cups Soft Breadcrumbs
- 1/4 Chipotle Chili, finely chopped
- 2 sprigs Rosemary Leaves, finely chopped
- 75g Parmesan, grated
- 1/2 cups Oats
- 1/2 cup Flaked Almonds
- 1/4 tsp Salt
- 4-5 tbs Extra Virgin Olive Oil
Pre-heat the oven to 180 degrees celsius, gas mark 4.
Halve the chrry tomatoes and deseed. Toss with a little olive oil, salt and pepper and place in a baking dish. Put the dish in the hot oven to cook for 20 mins. Once soft, set aside.
Heat a pan over a medium heat. Add the lardon and fry until crisp. Set aside. Add the chopped onion to the pan, with the olive oil and sweat onion gently until its starts to soften and become translucent. Once the onion is soft, add the paprika and continue toasting for a couple of minutes. You will smell when it is fragrant. Not let it burn.
Add the cabbage, rosemary, chilli and garlic and continue cooking for 10 minutes, or until the cabbage begins to soften.
Meanwhile make the crumble topping by placing all the crumb mixture, apart from the flaked almonds, into a processor and blitzing to a crumb. If you don’t have a blender, just your hand, making sure the olive oil is fully mixed into the breadcrumbs and oats. Once blended mix through the almonds.
Once the cabbage is soft, increase the heat of the pan and deglaze with the white wine, then stir through the tomatoes and spinach. Once the spinach is wilted, remove the pan from the heat and stir through the creme fraiche. It is important to take it off the heat to prevent the creme fraiche from curdling.
Spoon the cabbage, lardon and spinach mixture into a 12-12inch baking dish and cover with the breadcrumb topping. Place the crumble in the oven to cook for 35-40 minutes, check on it halfway turning it in the oven.
Serve hot. It will last in the fridge for 3 days.
A cheeky spoonful for me, yes please. Its just perfect with a simple green side salad…