John Myers
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Spirkel, Spaetzle, Spicy Pumpkin Sauce
The perfect spirkel, spaetzle, spicy pumpkin sauce recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 2 Eggs
- 1 pinch Salt
- Mineral water
- Butter
Pumpkin sauce
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 1 Red Chilli pepper, finely chopped
- 300 g Hokkaido pumpkin, cut into cubes
- 1 tbsp Sugar
- 1 tbsp Tomato paste
- 0,25 tbsp Cinnamon
- Espelette pepper
- 500 ml Vegetable stock
- 1 tbsp Shame
- Black pepper from the mill
- Salt
- Oil
Spirkel
- 3 Discs Belly meat
- Flour
- 2 Eggs
- Breadcrumbs
- Espelette pepper
- Black pepper from the mill
- Salt
- Oil
Otherwise
- 2 tbsp Finely chopped leaf parsley
- Put the flour, a pinch of salt and the eggs in a bowl and stir with a wooden spoon and gradually add some mineral water to make a homogeneous dough. Beat it really nicely with the wooden spoon, the dough should be tough and flow off the spoon without tearing. The dough is ready when it throws really big bubbles.
- Let the dough rest for at least 30 minutes. Then bring a saucepan of salted water to a boil. And now, with the help of a spaetzle sieve, scrape the dough into the boiling water, the spaetzle are ready when they float on top. Use a skimmer to lift the spaetzle out of the water. Immediately pour the spaetzle into ice water and when it has cooled down, lift it out of the water and drain well.
Pumpkin sauce
- Heat some oil in a saucepan and fry the shallot, garlic and chilli until translucent, then add the pumpkin, sugar, cinnamon and tomato paste and roast for a few minutes while turning and then deglaze with the vegetable stock Set the stove to the lowest setting and let it simmer for about 30 minutes. Then puree with the magic wand, fold in the sour cream and season with salt, pepper and Espelette pepper.
Spirkel
- Tap the fluffy slices flat between two cut freezer bags and then cut each slice into thirds and season with salt, pepper and pimento d’Espelette.
- Now set up a breading station – 1st station: a plate with flour – 2nd station: a flat bowl with 2 clumped eggs – 3rd station: a flat bowl with breadcrumbs. Then gradually turn the slices first in the flour and knock off the excess flour, then pull through the egg and then turn in the breadcrumbs (please do not press the breadcrumbs on, just turn the meat in the breadcrumbs – because the breading should rise airy and beautiful Make waves and stand out very nicely).
- Then heat enough oil in a pan – the meat slices must be able to float well in it. Then fry the meat slices in them until they are golden brown and always make sure that the pan is always moved in a nice circle so that the oil sloshes over the meat and the breading can rise so nicely. Then degrease well on kitchen paper.
finish
- Melt some butter in a pan and stir in the Knöpfle for a few minutes and then serve with the pumpkin sauce and the Spirkel and garnish with a little parsley.
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