Crumble doesn't have to be used just for a pudding. It also makes a lovely topping for loads of savoury dishes, such as fish, or meat.....add some vegetables into the mix and you'll have a filling meal in no time.
In this case I've used chorizo, as that's what I had in the fridge, but you could use bacon, sausage or whatever you have that needs using up. You can easily adapt this recipe to suit you and your families tastes. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
Chop the chorizo into small chunks or slices.
Peel and chop the onion.
Wash and slice the leek
Slice the mushrooms.
Cut the sprouts in half.
Heat a frying pan on a low heat.
Add the chorizo and fry for 1-2mns.
when the oil comes out of chorizo add in the onion, leek, sprouts, and mushrooms, Fry till softened.
Add in the stock, wholegrain mustard, and the cream cheese.
Stir well,
Lower the heat and allow to simmer whilst you make the crumble topping.
Add the flour, oats and butter to a bowl.
Use your fingers to rub the butter into the flour and oats till it resembles crumbs.
Take the Chorizo mix off the heat and add it to an ovenproof dish.
Add a little more stock if its going dry.
Sprinkle over the crumble mix and place in the oven at 200° for 15-20mns or until the filling is bubbly and the crumble is golden brown.
To Serve:-
Divide between 4 plates, serve with mash potatoes and green beens.
Easy swaps:-
Chorizo for bacon or sausage.
Red onion for white.
Leek for celery.
Chicken stock for any stock.
Wholegrain mustard for any mustard.
Cream cheese for Cream or yoghurt.
Crumble for breadcrumbs
Ingredients
Directions
Prep:-
Chop the chorizo into small chunks or slices.
Peel and chop the onion.
Wash and slice the leek
Slice the mushrooms.
Cut the sprouts in half.
Heat a frying pan on a low heat.
Add the chorizo and fry for 1-2mns.
when the oil comes out of chorizo add in the onion, leek, sprouts, and mushrooms, Fry till softened.
Add in the stock, wholegrain mustard, and the cream cheese.
Stir well,
Lower the heat and allow to simmer whilst you make the crumble topping.
Add the flour, oats and butter to a bowl.
Use your fingers to rub the butter into the flour and oats till it resembles crumbs.
Take the Chorizo mix off the heat and add it to an ovenproof dish.
Add a little more stock if its going dry.
Sprinkle over the crumble mix and place in the oven at 200° for 15-20mns or until the filling is bubbly and the crumble is golden brown.
To Serve:-
Divide between 4 plates, serve with mash potatoes and green beens.
Easy swaps:-
Chorizo for bacon or sausage.
Red onion for white.
Leek for celery.
Chicken stock for any stock.
Wholegrain mustard for any mustard.
Cream cheese for Cream or yoghurt.
Crumble for breadcrumbs