A taste of Russia

Mash the pineapple pieces with a fork during cooking. Let it cool in the fridge until it thickens.

Cut the rest of the fresh pineapple into thin slices. Cut the cheese into appropriate serving pieces and arrange it on plates with slices of pineapple compote and pumpernickel bread.

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)

■ DUMPLING DOUGH: Pasta machine, 10cm ring cutter; 500g plain flour; 500g flour; 1 whole egg; 20g table salt; 20ml vegetable oil; 350ml hot tap water. Ready-made dumpling wrappers from an Asian grocery will also work fine but will have a different texture. If using, no need to blanch before pan-frying

■ ROAST POTATO FILLING:

■ 1.2kg agria potatoes, peeled and cut to approximately 5cm squarish pieces evenly

■ 50g grated parmesan cheese

■ 100ml olive oil or duck fat

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 chives, truffle oil, crispy shallots

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Method For dough:

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 over blend or it will turn to glue. Potatoes love salt so season well.

If mix is too rough and tears the dumpling pastry, just fold in a little more sour cream to soften.

To assemble

Once cooled, shape mixture into generous tablespoon-sized balls. Lay out about 10 dough disks on a lightlyfloured bench and place a ball in the middle of each.

Lightly wet the tip of your finger and dampen edges of pastry, then shape by bringing two outer edges together and folding into a half moon shape. Press down firmly on edges to ensure filling won’t come out. Place on a lightly flour-dusted tray until ready to blanch or freeze for another day. Blanch in simmering hot water for 30 seconds to partly cook, then place in ice water to cool. Drain and pat dry with a kitchen towel. Place on a tray and lightly oil to prevent them from sticking together. These will last for up to three days in the fridge so are great for a dinner party.

To serve

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.

date sugar or packed dark brown sugar (see Overview)

2 tsp baking powder tsp baking soda tsp salt

1 tsp ground cinnamon tsp ground ginger tsp ground cloves

2 large eggs

1 cup unsweetened apple sauce 1 tsp vanilla extract

1 cup low-fat buttermilk 1 medium firm, ripe pear, peeled, cored and cut into 6mm pieces

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Method

Preheat the oven to 200C. Lightly brush the wells of a 12-muffin pan with oil.

Whisk together the flour, date sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves in a medium bowl.

Whisk in the cup of oil and the eggs in a mixing bowl until well blended, then whisk in the applesauce and vanilla extract. Stir in half the flour mixture, then half the buttermilk; once those are incorporated, add the remaining flour mixture and the remaining buttermilk, stirring until just incorporated. Gently stir in the pear and the nuts, if using.

Divide the batter evenly among the wells of the muffin pan. Bake (middle rack) for 18 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.

Let cool (in the pan) on a wire rack for 15 minutes. Run a knife around the muffins to loosen them before serving or storing.

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