John Myers
Contents
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Ingredients
Potato and chorizo thalers
- 600 g Jacket potatoes
- 200 g Flour
- 1 tbsp Starch
- 50 g Low fat quark
- 2 Egg yolks
- 80 g Chorizo, finely diced
- 1 Red Onion, finely diced
- 4 Stems Leaf parsley, chopped
- Salt
- Pepper
- Clarified butter
- Rice flour to roll out
Lime Dip
- 400 g Quark
- 1 Lime
- 2 Garlic cloves
- Salt
caramelized spring onions
- 1 bunch Spring onions fresh
- 1 tbsp Butter
- 2 tbsp Powdered sugar
- 1 shot Balsamic vinegar
- 70 ml Vegetable stock
- Salt
Instructions
Potato and chorizo thalers
- Peel the jacket potatoes while they are still hot and press them through the press twice. Add the flour, starch, quark and egg yolks. Also the diced chorizo, onion and parsley. And now season everything with salt and pepper. And then knead everything into a homogeneous dough.
- Put some rice flour on a kitchen board and form rolls of approx. 5 - 6 cm thick from the dough and cut off 2 cm thick pieces with a sharp knife.
- Heat some clarified butter in a pan and fry the thalers over medium heat for about 4 minutes on each side and then degrease on kitchen paper.
Lime Dip
- Put the quark in a bowl, grate the lime zest and also grate the garlic. Stir until smooth and season with salt and lime juice.
Caramelized spring onions
- Clean the spring onions and cut into pieces approx. 5 cm long. Melt the butter in a saucepan or pan and then add the spring onions and sprinkle with the icing sugar and then simmer until a light brown caramel has formed. Deglaze with a dash of balsamic vinegar and the vegetable stock and simmer over medium heat until a film has formed around the onions. Salt a little.
finish
- Place the potato and chorizo thalers on a plate and decorate with the dip and spring onions.
