Takes a little effort Archives

Duck recipes

Duck spring rolls

2 hours, plus 30 minutes if necessary

Afternoon tea

Hazelnut and raspberry madeleines

15 minutes

Poached stone fruit and vanilla mascarpone cream

30 minutes

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

35 minutes

Milk recipes

Pork leg roast with rosemary roast potatoes and crimson quinces

2 hours

Duck recipes

Duck “au vin” with chestnuts, onions and mushrooms

45 minutes

Breakfast recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Potato dumplings with gammon and sauerkraut

45 minutes (less if baking single portions)

Potato dumplings with gammon and sauerkraut

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus chilling time

Cooking Time 45 minutes (less if baking single portions)

Ingredients

1 kg potatoes, plus 2 medium potatoes
1 t salt, plus extra for boiling
3 onions
100 g pork lard, alternatively use 5 T oil
400 g gammon, diced
2 free range eggs, beaten
150 g all-purpose flour
250 g semolina
600 g sauerkraut
40 g sugar

Method

Boil 1 kg potatoes in salted water until tender. Chill for 2 hours or overnight.

Dice 1 onion, then fry in 1 T hot lard until transparent. Add the diced gammon and fry over a high heat for 3 to 4 minutes. Set aside to cool.

Peel and grate the potatoes, then, using your hands, combine them with the egg, flour, semolina and salt to form a ball – take care not to overwork the mixture. On a floured surface, shape the dough into a roll and cut into 12 slices.

Place a spoonful of gammon in the middle of each slice and fold the mixture around the meat, pressing with your fingers to seal it well. Roll the dumplings in flour.

Cook the dumplings in boiling water for 10 minutes. Remove using a slotted spoon and set aside to rest for a few minutes. Fry in the remaining lard.

Place the sauerkraut into a saucepan with ½ cup water and simmer. Grate the remaining raw peeled potatoes and add to the sauerkraut. Simmer until tender, then drain. Add the sugar and salt to taste.

Slice the remaining onions and fry in the remaining lard until crisp and golden. Serve the dumplings with the braised sauerkraut and crispy onion.

TASTE's Take

This recipe was created by Czech-born Jakub Vanek who, with his wife Andrea, are at the helm of popular Capetonian eatery Lunchworks.

Read our story on Prague, capital of the Czech Republic, and Jakub's favourite places to eat when there.

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Potato dumplings with gammon and sauerkraut

Potato dumplings with gammon and sauerkraut

Ingredients

Method