Preparation Time: 15 Minutes
Cooking Time: – 7 Minutes
Serves: 2 people
INGREDIENTS
- 1Ž2 Wheel Boerewors
- 200g baked potato flesh
- 1 egg yolk
- 100g plain flour (half weight of potato)
- LW mature cheddar – grated Must read Lancewood
- Generous handful baby spinach,
- 10-15 hazelnuts
- Salt and Pepper
- Flour (to dust)
- Olive Oil
METHOD
Potato Dumplings Prep:
- Scoop cooked flesh from potatoes and put into a metal bowl
- Add the egg yolk and flour. Mix
- Roll out mixture into a tube onto a floured surface.
- Cut 3cm sized measures of potato mixture, place onto a floured tray.
To assemble and finish the dish:
- Place a non-stick pan onto the heat with 1 teaspoon of oil.
Pull boerewors out of the skin in small chunks. Put into the warm pan and gently cook through.
- Add hazelnuts to pan to toast.
- Prepare a medium pot of salted water, bring to the boil.
- Add all potato dumplings to simmering water.
- Cook till dumplings rises to the surface then strain and place into the same pan as the meat balls.
- Saute till golden brown before adding baby spinach to wilt.
Remove all ingredients from the pan and place into bowel, top with mature cheddar and serve.