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Sip of Pumpkin with Frank ‘n’ Roll on Wild Herb Salad

5 from 2 votes
Prep Time 2 hrs
Cook Time 2 hrs
Rest Time 1 hr
Total Time 5 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 142 kcal

Instructions
 

Pumpkin soup:

  • Peel and dice the pumpkin, carrots, ginger and onion, sauté in the butter. Pour in the broth and cook for about 15-20 minutes until soft.
  • Then puree very finely, if necessary pass through a sieve. Stir in the coconut milk and 100 ml cream, season with salt, pepper and lemon juice and heat again.
  • Then mix 200 ml of cream with 50 ml of pumpkin seed oil, a pinch of salt and pepper and pour into a foaming bottle.
  • Shake this well and spray over the pumpkin soup. Add a few more roasted pumpkin seeds to garnish.

Pasta dough:

  • Mix the eggs, flour, salt, and olive oil well and knead for about 10 minutes until a shiny, firm dough is formed. Shape it into a ball and let it rest in the refrigerator for about 30 minutes.
  • Then take the dough out of the refrigerator and turn about half of the dough through the pasta machine until it is about 2 mm thin.

Tafelspitz:

  • Put the water, beef, greens and broth in a saucepan and bring to the boil. Simmer over medium heat for about 2 hours.

Filling:

  • Peel and sauté the carrot and then cut into fine strips. Finely grate the horseradish.

Filling the role:

  • Cut the boiled beef into small pieces and portion on the rolled out pasta dough. Place the sliced ​​carrot and finely grated horseradish on the pasta dough and shape into a roll.
  • Boil the filled pasta roll in water for about 10 minutes. Now cut the pasta roll into strips approx. 2 cm thick.

Dumpling dough:

  • It is best to boil half of the potatoes the day before and let them cool. Peel and press through the potato press. Peel the other half of the potatoes raw and grate finely.
  • Squeeze the finely grated potatoes with the help of a kitchen towel. Mix the mixture with salt, nutmeg, egg yolk and potato flour.
  • Roll out the dough mixture on a damp kitchen towel, approx. 30 x 30 cm and approx. 1 cm thick.

Schäufele:

  • Cut the rind of the roast pork diagonally or have it cut when shopping.
  • Wash the roast pork, pat dry and rub thoroughly with salt and pepper. Heat the oil in a casserole and fry the roast on all sides.
  • Quarter the onion and cut the carrot into large pieces. Pour 1 cup of water on top.
  • Place the roast on the lower rack in the oven preheated to 160 degrees and fry for 3-4 hours with the rind facing up, basting the gravy occasionally.
  • Brush the last 30 minutes with black beer over and over again. Finally, switch the oven to grill function if possible so that the crust becomes crispy.
  • Remove the roast and let it cool down.

Red cabbage:

  • Wash the red cabbage, remove the stalk and slice finely. Peel and dice the onion and sauté in hot oil.
  • Peel, quarter and core apples and cut into cubes. Stir the apple and sugar into the onion. Steam everything for 5 minutes.
  • Add red cabbage and pour vinegar over it. Cover everything and let it steam for 10 minutes.
  • Pour in the water and passion fruit juice and mix in the salt, bay leaf and pepper. Let simmer for 35 minutes and season again shortly before serving.

Filling the role:

  • Roast the bread, cut into 4 strips. Cut the shovel into small pieces. Put the bread, Schäufele, and red cabbage on the rolled dumpling dough and carefully roll it up with the kitchen towel.
  • It is best to tie the kitchen towel with thread. Put the roll in boiling water for about 20 minutes. Then remove the roll from the kitchen towel and cut into strips approx. 2 cm thick.

Wild herbs Salad:

  • Mix all ingredients together well. Wash the wild herb salad well and serve with the honey mustard dressing.

Nutrition

Serving: 100gCalories: 142kcalCarbohydrates: 10.5gProtein: 6.4gFat: 8.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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