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Fruit dumplings - Czech specials

Category: Other
Style: Other
Special Consideration: Vegetarian
Servings: 4



Description:

If you conducted a survey to find the food people associate most fondly with childhood, fruit dumplings would surely finish near the top. Light and fluffy dough wrapped around hot fruit, sprinkled with grated farmer’s cheese and swimming in melted butter - a simply unforgettable experience…

Ingredients:

1/2 kg whole grain flour
1/2 kg fine flour
yeast
pinch of salt
450 ml lukewarm water
2 teaspoons sugar
1 egg
jam or fresh fruit (plums, apricots, strawberries, blueberries or any preserve)

Directions:

Add sugar to some lukewarm water, crumble in the yeast and leave to ferment. Pass the flour through a sieve into the mixture then break in the egg and add a pinch of salt. Knead into a dough, which you should leave to rise for at least half an hour in warm place. When the dough has risen, cut into pieces and wrap around the fruit (do this carefully so that there are no holes). Leave the dumplings to rise again then boil in a large pan of water for around 10–12 minutes. Finally take them out of the water and prick with a fork.

A good idea when serving these dumplings is to mix soft farmer’s cheese with some vanilla sugar, crystallised sugar and egg yolk. Pour this and melted butter over the dumplings for the best results.

Note: Instead of cottage cheese for sprinkling, poppy seeds can be used.

Sirloin in cream sauce

Preparation time:  30 min
Cooking time: 120 min
Number of portions: 6

 Ingredients:

750 g of the fi nest beef sirloin
150 g of carrots
150 g celery
75 g parsley
1 large onion
50 g bacon chopped into
small wedges
150 g butter
salt
pepper
5 peppercorns
3 allspice berries 3 bay leaves
a pinch of thyme

lemon juice
sugar
100 g of rough mustard
2 tablespoons of plain fl our
250 ml cream
milk for thinning the sauce if needed
lemon slices
cranberry sauce

 Instructions:

Clean the meat of any membrane etc, interlayer with the bacon, add salt, pepper and sprinkle on the chopped onion. Add the grated vegetables, spices and a squeeze of lemon juice, then pour over the melted butter. Leave for a day in the fridge. Next day pour a little water over the meat and braise in the oven until soft. Take the meat out and remove the spices, making sure you don't leave the bay leaf in the mixture.

Put the pot containing the vegetables on the stove and bring to the boil. Add the mustard, 2 tablespoons of plain fl our then simmer. Pour in the cream and cook on a medium heat, mixing now and then. If the sauce becomes too thick, dilute with a little milk. Finally pass the sauce through a sieve. Add salt, lemon juice and sugar to taste. To enhance the taste you can add a bit of caramel to the sauce (take a tablespoon of sugar and simmer until it begins to turn brown. Add some water and boil until thick).

Slice the meat into portions, return to the sauce and heat up everything together. Serve with a slice of lemon and a spoonful of cranberry sauce.

Sidedish:

bread or yeast dumplings

Source 

Roast duck with dumplings and sauerkraut

1. Category: Meat & Seafood
   
   
   
   Style: Other
   Servings: 4

Description: Cooking is just as prone to fads and fashions as the clothing industry is. Fortunately there are dishes that are always made no matter what happens to be en vogue. Roast duck with homemade dumplings and sauerkraut is one of them and rightly deserves its place as one of the permanent fixtures in the Czech national cookbook.

Ingredients: 1 duck weighing around 1.8 kg 3 – 4 teaspoons caraway seeds salt to season

Directions:
Instructions:

Gut and rinse the duck, remove the rump and coat with salt inside and out. Sprinkle with caraway seeds and place on the roasting tray. Pour over a little water then roast on both sides until golden brown. Fattier parts of the bird should be pricked with a fork during roasting so that the fat oozes out. This should be used to baste the duck when still in the oven thus preventing the less fatty parts from drying out. Take the fat off the top of the juices in the bottom of the roasting tray. Pour in some hot water and boil for a short time, then pass through a sieve. Then put the fat back in and mix well.

Sidedish:
The ideal accompaniments to roast duck are bread or potato dumplings and white or red sauerkraut. Other alternatives include boiled potatoes and various salads.