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#1 Fri 04 Sep 09 7:19am
Bugeye
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Crunchy Garlic Chicken (Ministry of Food)
Hey People,
I've made this recipe twice now ... YUM
Only problem is my crumbs are actually more like a lumpy paste. I guess there's too much liquid but the recipe does say 6 Jacobs cream crackers, 25g butter, 4 sprigs fresh parsley, 1 clove garlic, lemon zest ... there's quite a lot of liquid there!
Anyone else have the same problem? What am I doing wrong?
Last edited by Bugeye (Fri 04 Sep 09 7:20am)
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#2 Fri 04 Sep 09 8:01am
Allora Andiamo
Occupation DebDiMaggio's Twin Twit
- From Sauerkraut Country
- Member since Mon 06 Oct 08
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Re: Crunchy Garlic Chicken (Ministry of Food)
hi bugeye, i haven't tried that recipe yet but i'm guessing that maybe the butter needs to be really cold and hard before you process it...i'd cut it up into tiny little cubes too, so it doesn't need to be whizzed around for too long..i'd imagine that if it heats up too much and starts melting, it could make the crumbs go lumpy ...like i said...just a guess....maybe one of the other forumers has a better solution 
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#3 Fri 04 Sep 09 9:20am
Bugeye
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Re: Crunchy Garlic Chicken (Ministry of Food)
Thanks Allora. That might be it - I take the butter straight out of the fridge but because I live in Singapore it's **** hot here and impossible to keep something cold while you're working on it! I just realised I've been using the wrong parsley as well ... Jamie says "flat leaf parsley" in the recipe but I've been using the other type ... mabe it has more moisture?
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#4 Fri 04 Sep 09 10:02am
JoyYamDaisy
- From Melbourne Australia
- Member since Sun 12 Apr 09
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Re: Crunchy Garlic Chicken (Ministry of Food)
I don't think it would be the parsley, both types would have similar moisture.
Good luck!
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#5 Fri 04 Sep 09 10:13am
Allora Andiamo
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Occupation DebDiMaggio's Twin Twit
- From Sauerkraut Country
- Member since Mon 06 Oct 08
- No of posts 5041
Re: Crunchy Garlic Chicken (Ministry of Food)
Bugeye wrote:
- I take the butter straight out of the fridge but because I live in Singapore it's **** hot here and impossible to keep something cold while you're working on it!
oh dear...in that case i'd try freezing the butter first..cut it into little cubes then freeze (layed out flat) then throw it into the machine at the last minute without handling it..that might help
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#6 Fri 04 Sep 09 10:15am
Suggy
- Member Occupation Web design and Marketing
- From Loughton, Essex
- Member since Wed 02 Sep 09
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Re: Crunchy Garlic Chicken (Ministry of Food)
You could try keeping the butter in a bowl of iced water till you're ready to use it.
Any chance of a link to the recipe as it sounds lovely. 
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#7 Wed 04 Nov 09 1:45pm
Blartman
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- From Hants
- Member since Sat 19 Nov 05
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Re: Crunchy Garlic Chicken (Ministry of Food)
You are just putting the lemon zest - not the juice as well?
What happens if you put a couple more crackers in to absorb some of the moisture?
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#8 Thu 05 Nov 09 6:11pm
luckiest1
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- Member since Fri 19 Jun 09
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Re: Crunchy Garlic Chicken (Ministry of Food)
Hi Bugeye
I made this recipe recently and I agree that it is more of a paste than crumbs. However even with cold butter I doubt it is really going to be all that crumbly (mine was room temperature, next time I will use it straight from the fridge). In any case it was delicious!
I'm going through the cookbook (called Jamie's Food Revolution here in Canada) and blogging about the recipes I try. You can read it here if anyone is interested.
http://cookingjamie.blogspot.com/2009/1 … asics.html
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