Parsley Bread Recipes

FRIED PARSLEY IN BREAD BOUQUETS

Steps:

• Cut the parsley into long sprigs of equal length. Be sure there is no surface moisture on them or they will spit nastily when they hit the hot oil.
• Using a clean coping saw or other small, fine saw, cut the bread sticks into 3/4-inch lengths. Keep cutting until you have about twice as many sections as you have plates to garnish.
• Holding a 1/4-inch twist drill with your fingers, carefully drill out the center of each bread section so that it becomes a miniature "neckerchief slide."
• Carefully insert the stems of a few parsley sprigs in each "slide" using as many sprigs as you need to make a snug-fitting bouquet of them.
• To fry, simply drop these bouquets, a few at a time, into hot (370-degree) oil for about 10 seconds. Remove, drain, salt and serve as a garnish.

PARSLEY CHIMICHURRI

Steps:

• Combine water and kosher salt in a small saucepan and heat until dissolved. Remove from heat and allow to cool.
• In a large bowl, stir together the minced garlic, finely chopped Italian parsley, finely chopped oregano and red pepper flakes. Whisk in red wine vinegar, followed by olive oil and then the salt water. Taste and add additional red pepper flakes if desired. Serve immediately. Store refrigerated for 2 to 3 weeks.

PARSLEY BREAD

Steps:

• Slice bread into 2cm slices without cutting through base.
• Thoroughly mix remaining ingredients together and spread on both sides of bread.
• Wrap loaf in foil and heat through in oven or on BBQ for 20-30 minutes.

PARSLEY BREAD

Steps:

• Preheat oven to 180C/gas 6
• Finely chop the parsley into a bowl, add crushed or grated garlic, finely grated cheese and rapeseed oil. season with salt and pepper
• Take your ciabatta breads and slice diagonally but not all the way through. (garlic bread style) Add mixture equally to the gaps in the bread.
• Wrap each bread in tin foil and bake in the oven for 15 mins

PARSLEY SPREAD

Steps:

• Soak the bread in water for 5 minutes. Squeeze the bread out to remove excess water and discard any hard parts. Place half of the bread in a food processor with the onion, garlic, chili pepper and half of the parsley. Process until reduced to a paste. Add the remaining parsley, bread, lemon juice, salt and half of the olive oil. With the machine running, slowly add the remaining olive oil and vinegar. Taste and adjust seasoning if needed. Scrape the spread into a bowl and garnish with the olives.