A taste of Russia
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
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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.