Serves 4 • Prep: 35 minutes + 90 minutes cook time
Ingredients for Puffed Potatoes with Sauerkraut
For the sauerkraut:
2 onions, peeled, halved, and thinly sliced
1 apple (such as Granny Smith), quartered, cored, and sliced
3 tablespoons butter or goose fat
1¼fl oz (40ml) gin
6¾fl oz (200ml) apple juice, pear juice, or white wine
2lb 3oz (1kg) white cabbage, thinly sliced
1lb 2oz (500g) smoked spare ribs (if desired)
freshly ground salt and pepper
For the puffed potatoes:
1lb 2oz (500g) Russet potatoes
2 egg yolks
2⁄3 cup semolina flour plus extra for rolling
freshly ground nutmeg
1 teaspoon salt
1lb 2oz (500g) clarified butter or goose fat
How to make Puffed Potatoes with Sauerkraut
1 For the sauerkraut, melt the butter in a pot and sweat the onions and apples for 5 minutes over low heat. Deglaze with gin and wine. Add the cabbage, bay leaf, smoked spare ribs (if using), and 2 cups water. Season with salt and pepper then simmer for 60–90 minutes.
2 With about 45 minutes remaining, start preparing the puffed potatoes. Boil unpeeled potatoes for 20 minutes in salted water. Drain and let stand briefly in the hot pot. Peel, push through a potato ricer, then knead with the egg yolks, flour, a bit of nutmeg, and salt. Roll out on a lightly floured surface until ¼in (5mm) thick. Using a knife of pastry wheel, cut 2¼in (6cm) rhombuses. Do not allow to stand too long because the dough will become too soft.
3 Melt the clarified butter or goose fat in a deep frying pan or deep fryer. Fry the potato dough in batches for 3–4 minutes or until golden brown. Place on paper towels to remove the excess oil and keep warm. Plate with sauerkraut and serve.
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