Tuesday, 8 July 2008

Gram dal/chickpea flour sauerkraut strudel with curry-caramelised walnuts and oregano sabayon


Incredible but true, we have yet another PC entry from a non blogger! This is great I think and I hope the trend will keep up.
Yannic has come up with a vegetarian dish that sounds very good, they are good these food blog readers without blogs!


Gram dal/chickpea flour sauerkraut strudel with curry-caramelised walnuts and oregano sabayon

1. Make a strudel dough from pure gram dal flour, cooking oil and water.
2. Caramelise a handful of walnuts in a mixture of water (2 tablespoons), sugar (50 grams) and curry powder (1 teaspoon).
3. Chop 4 dried apricots and 1 fresh nectarine.
4. Thoroughly wash the sauerkraut (pickled sour cabbage) and mix with the fruits and walnuts. Season to taste with salt and pepper.
5. Roll the dough into a rectangle, fill with the sauerkraut mixture and form into a strudel. Brush with cooking oil and bake for about 30-40 min at 200°C.
6. Make the oregano sabayon from 4 egg yolks, 250 ml white wine (Riesling), chopped oregano leaves, pepper and salt.


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1 comment:

jonskifarms said...

Curried-caramelized nuts - what an intriguing idea! I bet they were tasty. I'd never heard of sabayon before so I went to read up on it - I'm learning so many things reading this month's Paper Chef entries!