Quark beignet with tomato fennel and fish

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túrófánk paradicsomos hallalThis dish is so divine, once you try it you will be addicted to it!

Ingredients for the quark beignet: 500 gr quark, 2 egg yolks, 50 gr flour, salt, oil for frying

Methods: Breakdown quark with a fork, put in a cheesecloth, (or cover with a kitchen towel) and place onto a heavy pot. Let stand 2 to 3 hours, until all the liquid has been released. Pour the curd into a bowl give egg yolks and stir until smooth. Add flour gradually, salt and mix all ingredients well. The dough is then quite firm and dry.  Form from the mixture 4 balls, each about 5 cm in diameter on a lightly floured worktop and shape them. Wrap them individually in aluminum foil and let them stand at least 30 minutes. Cut about 2 cm thick dough slices from each dough with a large knife. Melt butter in a baking pan and fry quark balls over medium heat (3-5 minutes) on each side until they are golden brown. Keep quark balls warm until serving.

Ingredients for the fennel tomato: 2 tablespoons olive oil, 4 chicken fillets or fish, 1 onion, sliced, 1 large fennel bulb, trimmed and thinly sliced, 2 garlic cloves, crushed 1/2 teaspoon crushed fennel seeds 2 teaspoons paprika, 1/2 teaspoon saffron threads, soaked in 1 tablespoon water, wide strip of orange rind, 400 g (14 oz) tin chopped tomatoes, 500 ml (17 fl oz / 2 cups) chicken stock 1 red pepper (capsicum), roasted and thinly sliced 2 teaspoons honey sea salt, freshly ground black pepper

Method

Heat the oil in a large heavy based pan over medium to high heat. Add the chicken (in batches, if necessary) and brown for 2 – 3 minutes on each side. Remove from the pan and set aside. Drain most of the oil from the pan, leaving just about 1 tablespoon. Reduce the heat to medium and add the onion and fennel to the pan. Cook, stirring occasionally, for 7 – 8 minutes, or until the vegetables are soft. Add the garlic, fennel seeds and paprika and cook, stirring, for another minute. Add the saffron with its liquid, the orange rind, tomatoes, stock and pepper to the pan and stir well. Return the chicken pieces to the pan, bring to the boil and then reduce the heat to low. Cover and simmer for 30 minutes, or until the chicken is cooked through and tender. Skim any oil from the top of the casserole. Stir in the honey and season with salt and pepper.

 

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