John Myers
Millet Thaler with Spinach and Tomatoes
The perfect millet thaler with spinach and tomatoes recipe with a picture and simple step-by-step instructions.
- 150 g Millet
- 2 tbsp Soy flour
- 3 tbsp Spelled flour
- 250 ml Orange juice
- 1 tsp Mustard
- 3 Branches Fresh thyme
- 250 g Date tomatoes
- 3 Shallots
- 20 g Fresh ginger
- Oil
- 0,5 tbsp Red chilli flakes
- 0,333333 Vanilla pod scraped out
- 250 g Frozen spinach thawed and drained
- 70 ml Oat cream
- 1 tsp Food starch
- 1 tbsp White wine vinegar
- Pepper salt
- Bring millet to the boil with 400 ml of water. Cook over medium heat in a closed saucepan for 5 minutes, then season with salt and cook uncovered for 10-15 minutes until all the water has evaporated. Mix in the soy flour, spelled flour, 50 ml orange juice, mustard and torn thyme and leave the millet covered until you use it.
- Cut the tomatoes in half. Peel and dice the shallots. Peel the ginger. Cut half into slices, finely dice the rest. Heat some oil in a pan. Fry the tomatoes on all sides over a medium heat for 4-5 minutes and take them out again.
- Put half of the shallot cubes, chilli flakes, ginger slices and vanilla pod in the pan and sauté briefly. Pour 150 ml of orange juice and reduce a little over 3-4 minutes. Pour the sauce through a sieve and return to the pan. Put the tomatoes in the sauce, season everything with salt and cover and keep warm.
- Mix the rest of the orange juice with the oat cream and cornstarch. Sauté the remaining cubes of shallots with the cubes of ginger in 1 tablespoon of oil in a saucepan for 3 minutes.
- Add the spinach to the ginger shallots. Stir in the orange cream and reduce a little. Stir in 1 tablespoon of vinegar, season the spinach with salt and cover and keep warm.
- Season the millet mass with salt and pepper and form twelve thalers out of it. Heat oil in a pan. Fry half of the thalers very crispy for 3-4 minutes, turn and fry the other side for 3-4 minutes until crispy. Degrease the finished talers on kitchen paper and fry the rest of them as well.
- You need a little skill for the Hirsetaler. It is best to shape it in your hand next to the breakdown and immediately add it to the oil. Transporting a board into the pan is almost impossible, as they are too soft and unstable. Turning them in the pan is not a problem because they are stable when they are seared until the underside is crispy.
Facebook Comments