Broccoli and Stilton Soup
One 30g pack Golden Pork Crunch
One head of broccoli
Good chicken stock
Large carton of double cream
4 oz of stilton
Cook broccoli in chicken stock. Cool slightly. Liquidize, then add stilton and cream and liquidize again. Taste to check seasoning. Put back in broccoli pan and heat gently. Do not boil. Chop up Golden Pork Crunch into crouton sizes, and sprinkle over the top of the soup when serving, with chopped parsley. Yummy.
Crunchy Topped Cod
One 30g pack of Golden Pork Crunch
2 skinless boneless cod portions (fillets or loins)
One large tomato
1 oz of grated cheese
Olive oil
Line a baking tray with tin foil, then rub with olive oil. Place cod portions on tray, top with sliced tomato. Drizzle with olive oil, season with salt & pepper. If you have a liquidiser, pulverize the contents of the Golden Pork Crunch, or if not, open the bag about an inch, and then squash down hard on it with a rolling pin or similar implement until mixture resembles breadcrumbs. Then put the baking tray in a medium oven for 5 - 10 mins (depending on thickness of cod). Whilst cod is cooking, mix the grated cheese with the Golden pork crunch, and then 5 minutes before the cod is cooked, sprinkle over the top of the sliced tomato as thick as you like and place under grill for the last 5 minutes.
Caesar Salad & Crunch Croutons
One 30g pack of Golden Pork Crunch
One head of Sweet Romaine lettuce or Cos
Caesar salad dressing - ready prepared - or make your own (see Caesar dressing recipe)
4 strips streaky bacon (ready cooked from chill counter in supermarkets, or fry your own in olive oil)
Grated Parmesan Cheese
Squeeze of lemon juice
Empty the Golden Pork Crunch into a bowl. Pick out large chunks and cut them with a sharp knife in about half-inch chunks (or your preferred crouton size!). Wash & prepare lettuce - slice whole head quickly into strips. Place in a large bowl, add chopped bacon (hot or cold). Add parmesan cheese to taste, salt, pepper and sprinkle of lemon juice. Drizzle over the Caesar salad dressing, and toss salad thoroughly. Before serving, add the Golden Pork Chunks, and stir in.
Chilli Chicken Crunch
One 30g pack of Golden Pork Crunch
One level teaspoon of chilli flakes or mild chilli powder (depending on how hot you like it!)
Two chicken breasts
One beaten egg
Pulverize the Golden Pork Crunch until it resembles breadcrumbs (or if you don't have a liquidizer - just open the bag a little, then squash flat with a rolling pin or similar). Pour it out onto a flat plate, and add chilli. Mix well. Put beaten egg on a small plate, then either dip whole chicken breasts into the egg mixture, and then into the breadcrumb mixture - or slice the chicken breasts into strips, and do the same thing. Place on an oiled baking tray for 10 - 20 minutes, depending on the size of chicken pieces, until cooked. Serve with crunchy green salad and Caesar salad dressing.