Tarhonya Dumpling with Zucchini, Meatballs, Dill Sauce

TARHONYA DUMPLING

WITH ZUCCHINI, MEATBALLS AND DILL SAUCE

JAN PRUSAK | CZECH REPUBLIC AND SLOVAKIA

This recipe is a variation of a traditional Czech dish, using meat and dill sauce. The main ingredient is a dumpling made of leftover white bread (or sandwich bread). Meatballs are made of ground or minced meat as well as the residual chicken meat to use the full carcass. The chicken carcass is also used for the broth and dill sauce.

SAVED FOOD Chicken and Bread

INGREDIENTS SERVINGS 4

METHOD PREP 30 minutes

COOK 2 hours

1 Chicken, trim and bones .4 kg Ground Meat of your Choice (Chicken, Turkey or Beef etc) .2kg Zucchini .1kg Tarhonya (Egg barley noodle) .35kg Bread, chopped (We used white sandwich) .3 litres Cream 3 Eggs .01 kg Dill, chopped .03 liters Vinegar .1 kg Sugar .35 kg Flour .05 liters Olive oil 2 pinches Baking Powder Nutmeg, to taste Salt, to taste 1. Clean any excess chicken off bones. Place bones and residual meat in cold water. Bring water to a boil and reduce to a simmer for 30 minutes. Strain water and dispose bones and reserve chicken.

2. Grind the residual chicken meat and mix it with the prepared minced meat, add salt, add .3g of all purpose flour and shape the meatballs. Bake in the oven at 180°C until fully cooked.

3. Cut the zucchini into small cubes and fry in olive oil in a shallow pan.

4. Put the zucchini in bowl together with the white bread, boiled tarhonya and eggs, add .05g flour, baking powder, nutmeg, salt and shape dumplings. Bake in the oven at 180°C for 20 minutes.

5. Cook the dill sauce from the chicken broth, cream, dill, flour and vinegar over a pan over high heat until it comes to a boil and thickens

6. Plate dish with sauce on the bottom of the plate and the meatballs and dumpling on top.