Capuns (Swiss silverbeet dumplings)
( MAKES 30 )
This recipe is from Swiss chef Stefan Loetscher, who runs the winery Oak Estate in the Hawkes Bay.
- Heat oven to 180C.
- Mix the eggs, quark, milk, seasonings, white and buckwheat flours together. Mix lightly for a tender dough (do not beat, otherwise the dough will be tough). Add bread, first measure of landjaeger sausage, bacon, onions, parsley and chives.
- Spread out the blanched silverbeet leaves, spoon on dough (about 40g per leaf). Enclose the filling as if folding up a parcel: left side, right side, then roll up the leaf from the bottom (allowing about 3 capuns per person). Butter a gratin dish and put the capuns in it.
- Boil the stock and cream together, season and pour over the capuns. Cover and cook in the oven until the capuns feel firm. About 30 minutes.
- To garnish, sprinkle with the julienne of landjaeger and grated gruyere and grill lightly in the oven before serving.