This recipe is from Swiss chef Stefan Loetscher, who runs the winery Oak Estate in the Hawkes Bay.
Ingredients
| 3 | Eggs |
| 250 g | Quark |
| 125 ml | Milk |
| 8 g | Salt |
| 1 sprinkle | White pepper, and grated nutmeg, to season |
| 100 g | Buckwheat flour, sifted |
| 200 g | White flour, sifted |
| 75 g | Bread, cut in to 5mm cubes and roasted until golden |
| 175 g | Landjaeger salsiz sausages, air-dried, Swiss salami-style sausage, cut into 5mm cubes |
| 60 g | Bacon, cut in to 5mm cubes |
| 75 g | Onions, finely chopped, fried gently in a little butter and cooled |
| 10 g | Fresh italian parsley, finely chopped |
| 10 g | Chives, finely chopped |
| 30 | Silverbeet leaves, blanched in salted water, refreshed in iced water and drained well |
| 40 g | Butter, for greasing dish |
| 400 ml | Vegetable stock |
| 150 ml | Cream |
| 100 g | Landjaeger salsiz sausages, cut into strips, to garnish |
| 120 g | Grated gruyere cheese |
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Directions
- Heat oven to 180C.
- Mix the eggs, quark, milk, seasonings, white and buckwheat flours together. Mix lightly for a tender dough (do not beat, otherwise the dough will be tough). Add bread, first measure of landjaeger sausage, bacon, onions, parsley and chives.
- Spread out the blanched silverbeet leaves, spoon on dough (about 40g per leaf). Enclose the filling as if folding up a parcel: left side, right side, then roll up the leaf from the bottom (allowing about 3 capuns per person). Butter a gratin dish and put the capuns in it.
- Boil the stock and cream together, season and pour over the capuns. Cover and cook in the oven until the capuns feel firm. About 30 minutes.
- To garnish, sprinkle with the julienne of landjaeger and grated gruyere and grill lightly in the oven before serving.
