Delicious UK - (07)July 2020

FORTHEDOUGH

• 1 mediumfree-rangeegg


• 175g plain or 00 flour

FORTHEFILLING

• 220gdrainedbutter beans (from
  a400gtin)


• 100gcookedpotato(baked– or
  useleftovermash;seeOlia’stips)


• 1 mediumfree-rangeeggyolk


• Handful fresh chopped dill

YOU’LLALSONEED...

• Blender or food processor

1 Tomakethedough,whisktheegg
with70mlwaterina bowl,then
graduallymixintheflourtomake
a roughdough.Turnoutontoa well
flouredsurface,leavingbehindany
dryflakesofdough.Kneaduntilthe
doughstopsstickingtoyourhands
andisfirmandelastic.Wrapwell,
thenleavetorestforatleast
15 minutes– thiswillrelaxthe
glutenandmakeit easiertoroll.
2 Meanwhile,forthefilling,whizz
thebeanstoa pasteina blenderor
processor.Transfertoa bowland
addthepotato,eggyolkanda good
pinchofsalt.Workthemixturewith
a potatomashertobringeverything
together,thenstirinthedill.
3 Rollthedoughintoa sausage
shape,thencutevenlyinto 30 little
pillows(eachabout3cmx 2cm).
You’reaimingfor10gofdough and
10goffillingperdumpling.
4 Dusta trayorlargeplatewith
semolinaorflour.Ona flour-dusted
surface,usea rollingpintorollout
eachpillowofdoughintoan8cm
circle.Placea teaspoonfuloffilling
inthecentre,thenpinchtheedges
ofthecircletogethertoclosethe
dumpling,takingcarenottotrap
anyairinside.Putthedumplingson
thetray/plateandcoverwitha damp
teatoweltostopthemdryingout.
5 Heattheoilina fryingpanover
a low-mediumheatandaddthe
salo,lardoorpancetta.Assoonas
it startstoreleaseitsfat,addthe
onionandcook,stirringoften,until
everythinglookscrispandgolden.
6 Putthebutterina largebowland
have it by the stove, ready. Now,

workingintwobatches,gentlyslip

thedumplingsintoa largepanof

saltedboilingwater,givingthem

a gentlestirsotheydon’tstickto

thepan.Cookforabout5 minutes

• theywillfloattothetopwhen
  they’reready.Liftthemoutwith
  a slottedspoon,thenputinthebowl
  andtosssothey’reslickedwith
  butter.Scatterthecrisponionand
  salomixtureontopandservewith
  crèmefraîcheorsouredcream.
  PERSERVING(FOR6)268kcals,
  12.4gfat(4.3gsaturated),8.7g
  protein,32.3gcarbs(1.9g sugars),
  0.5g salt, 4.1g fibre

Slow-roastporkwith

krautanddriedfruit

SERVES8.HANDS-ONTIME 20 MIN,OVEN

TIME3 HOURS15-20 MIN, PLUS OVERNIGHT

MARINATING

Therearemanyversionsof

thisdish,whichiseatenall

overUkraine.Thisoneislike

a dandifiedversionofPolish

bigos,withthetendermeatand

aromatickrautsweetenedwith

apples,prunesandapricots.

WhenI cookthisrecipeI have

topreventmyfamilyfrom

polishingitoff soI canuse

theleftoverstofillbrioche-like

bunscalledpyrizhky(see

overleaf for the recipe).

MAKE

AHEAD

Marinatetheporkupto

a dayahead.Reheatuntil

pipinghot.Theleftovers

willkeep,coveredandchilled,for

a few days – reheat until piping hot.

• 2.5kgporkbelly,shoulder or
  knuckle(hock)


• 1 tspoliveorvegetableoil


• 1 large onion, thickly sliced
  
  
  • 500gsauerkraut,drained
  
  
  • 100gprunes, pitted and roughly
    chopped
  
  
  • 50-100gdried apricots, thickly
    sliced
  
  
  • 2 tspeachcarawayseeds,
    corianderseedsandfennel
    seeds,lightlytoastedina drypan,
    thengroundina spice grinder or
    pestleandmortar
  
  
  • 500g(about4 medium)apples,
    cored and thinly sliced
  
  
  
  

FORTHESPICERUB

• 2 tspseasalt


• 5 largegarliccloves,crushed


• 3 tbspdijonmustard


• 3 tbspcidervinegar


• ¼nutmeg,grated


• 1 tsp honey

YOU’LLALSONEED...

• Spicegrinder/pestleandmortar;
  foil-linedroastingtinwitha rack
  on top; large ovenproof frying pan

1 Forthespicerub,mixallthe

ingredients.Ruballoverthepork

andmarinate,covered,foraslong

asyoucanspare– upto2 hoursat

roomtemperature,orovernight in

thefridge(seeMakeAhead).

2 Heattheovento200°C/180°Cfan/

gas6.Puttheporkontheprepared

rackandroastfor15-20minutes,

thenturntheovento160°C/140°C/

gas3 andcookfor1 hour.

3 Heattheoilina largefryingpan

andfrytheonionuntilstartingto

colour.Addthesauerkraut,dried

fruitandgroundcaraway,coriander

andfennelseeds,thencookfor

5 minutes.Stirintheappleslices.

4 Removetheporkfromtheoven

andlifttherackofftheroastingtin.

Tipthecontentsofthefryingpan

intotheroastingtinandsitthepork

directlyontop.Coverwithfoiland

returntotheovenfor2 hours.

5 Removefromtheovenandrestfor

10-15minutes.Sliceorshredthe

pork,thenserveontopofthe kraut

anddriedfruitmixture.

PERSERVING667kcals,47.2gfat

(16.5saturated),45.9gprotein,

17.4gcarbs(16.6g sugars), 3g salt,

5.8g fibre →

deliciousmagazine.co.uk 55

make it special.