Today we bring you a harvest recipe for when you do meat on the barbecue, and they are good traditional crumbs, but with the touch that my mother gives it, which we will achieve using delicious spices such as curry, cinnamon, pepper, cumin, ras al hanout and ginger. So let's get down to work with this super recipe of traditional migas spiced with barbecue meat.

About the spices, they are totally optional. For my taste, they give it a unique touch, but if you don't have it on hand or you don't like to use spices, do it without them. At least paprika and cumin and a touch of cinnamon I would put it for sure.

And, without a doubt, it is a great harvest recipe for when we have bread from days gone by.

Then we leave you the video recipe so you do not miss any details.

El pan it is important that it is yesterday, so that the crumb is rather hard and is already well settled so that it does not crumble when soaking it. We are going to prepare this recipe in the traditional way in a pan, however, we are going to use the thermomix to chop the bread.

La carne What we have put is what we have left over from the previous day's barbecue: bacon, chistorra, sausages and lamb chops. Any meat is fine. You just have to chop it up and remove bone if any and that's it.

Shall we start?

Spiced crumbs with barbecue meat

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harvesting recipe for when you do meat on the barbecue, and they are good traditional crumbs, but with the touch of delicious spices such as curry, cinnamon, pepper, cumin, ras al hanout and ginger. Irresistible!

Irene Arcas

Kitchen: Spanish, International
Recipe type: meat
Calories: 260
Rations: 4

Preparation time: 30M
Cooking time: 30M
Total time: 1H

Ingredients

1 loaf of bread from the day before (220-250 g)
200 ml water
1/2 tablespoon of salt
chopped barbecue meat (chorizo, bacon, black pudding, chops, chicken...)
5 tablespoons olive oil
a small teaspoon of various spices (1 tsp. curry, 1 tsp. cumin, 1 tsp. paprika, pinch of pepper, pinch of pepper...)
3 sliced garlic cloves

Preparation

Cut the loaf of bread into large, regular pieces. We put 125 g of bread in the glass and grind 7 seconds, speed 7. Remove to a bowl and repeat the same operation with the rest of the bread: grind 7 seconds, speed 7 and remove to the bowl.
Add the salt to the bowl with the bread and gradually add the water. My advice is that we do this step in 3 times: that is, we add 1/3 of the water and stir with a fork. Add another 1/3 of the water and stir again. Add the last 1/3 of the water and finish stirring and integrate well.

Leave covered for at least 30 minutes with a cloth.
In a deep frying pan we are going to pour the oil and lightly fry the barbecue meat so that it releases flavor. we have it some 30 sec over medium heat and remove, draining the meat very well and leaving all the oil in the pan. Save the meat for later.
Now add the minced garlic. When they begin to brown, add the spices and cook everything for a few 30 seconds on medium heat.
We add the bread that we had soaked and stir very well so that everything is well impregnated with the oil. We cover and leave cook 3 minutes over medium heat.
Uncover and stir well. We cover again and return to cook 3 minutes over medium heat. We repeat this step 1 more time.
We flatten our crumbs with the help of a spatula, leave 1 minute over medium heat, add the meat that we had reserved and turn off the heat. We leave covered 3 minutes and we can serve them.

Notes

It is a great recipe to prepare a few hours before or from first thing in the morning and thus advance the work.

ThermoRecetas

BBQ Beef Spiced Crumbs

Spiced crumbs with barbecue meat

Ingredients

Preparation

Notes

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