A taste of Rus­sia

CHB Mail - - News - 1 Tbsp of each chopped fresh rose­mary and thyme 150g sour cream 150g cream cheese 150g may­on­naise 8 large gar­lic cloves sim­mered in olive oil on a very low heat un­til soft (con­fit) Salt and pep­per to taste TO SERVE: Sour cream, small bunch chopped ch

This year’s 10th an­nual Taste of Auck­land in part­ner­ship with Elec­trolux is on for four de­li­cious days and nights from Novem­ber 1 at Queen’s Wharf on Auck­land’s wa­ter­front. Fes­ti­val­go­ers can ex­pect a mouth­wa­ter­ing line-up of top Auck­land restau­rants. With so much to see and do, en­joy free cook­ing demon­stra­tions, a hands-on mas­ter­class in the Elec­trolux Chefs’ Se­crets kitchen, live mu­sic and de­li­cious fare from more than 120 food and drink pro­duc­ers, craft brew­ers and winer­ies. For more info and to buy tick­ets, head to tas­te­o­fauck­land.co.nz.

Here’s a recipe from the Vodka Room, a unique Rus­sian-in­spired bar and din­ing ex­pe­ri­ence helmed by chef Mur­ray Wi­b­lin.

TRUF­FLE-BUT­TER VARENIKI (Rus­sian dumplings)

Makes 30 dumplings

Whisk to­gether egg, wa­ter and salt. Place dry in­gre­di­ents in an elec­tric mixer us­ing a dough hook on low speed, then add wet in­gre­di­ents. Mix for 10 min­utes.

Knead dough by hand a lit­tle to bring it into a ball then wrap in cling film and rest for 15 min­utes.

Put dough through pasta ma­chine un­til you have 1mm thick sheets, dust­ing well on both sides with plenty of flour to pre­vent from stick­ing. Us­ing a 10cm ring cut­ter, cut out cir­cles and place on a floured tray. Wrap tray in cling film and place in fridge for use later.

Pre heat oven to 220C and boil po­ta­toes in sim­mer­ing salted wa­ter un­til done, then drain. Place in a large bowl and toss with olive oil or duck fat to coat and salt.

Heat a large roast­ing dish with a lit­tle more of your cho­sen fat un­til very hot, and care­fully add blanched po­ta­toes. Roast turn­ing 2-3 times to en­sure they are evenly golden and very golden and crispy. De­pend­ing on your oven this may take up to an hour. Re­serve fat for an­other use.

Prep cheese mix­ture by com­bin­ing mayo, sour cream, cream cheese, parme­san and herbs in a bowl.

Place hot po­ta­toes in a blender and pulse slowly, adding the cheese mix­ture part by part. You will end up with a rough light brown mash with crispy bits run­ning through it. Do not

Pan-fry dumplings with a lit­tle oil and but­ter on a medium heat un­til nicely browned on both sides and hot in the mid­dle. Serve with a good dol­lop of sour cream, a sprin­kle of chopped chives, crispy fried onions and a driz­zle of truf­fle oil. Cook­ing from frozen? Fol­low the same process of blanch­ing but al­low a lit­tle longer.

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