Roast ham with napkin dumplings

Name: Roast ham with napkin dumplings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 300 g Bread roll (from the previous day); 2 Onions; 5 TABLESPOONS Butter or margarine; 450 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Stem(s) Parsley; 1/2 pot of marjoram; 2 Eggs (size S); 1 go. Tbsp. flour; 1.2 kg Roast ham; 2 TABLESPOONS Rapeseed oil; 1 kg Brussels sprouts; 2 TABLESPOONS sliced hazelnuts; 500 ml Vegetable broth (instant); 1 TABLESPOON Cornstarch; 1 pinch Sugar; 7-10 Tbsp Physalis

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

300 g Bread roll (from the previous day)
2 Onions
5 TABLESPOONS Butter or margarine
450 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Stem(s) Parsley
1/2 pot of marjoram
2 Eggs (size S)
1 go. Tbsp. flour
1.2 kg Roast ham
2 TABLESPOONS Rapeseed oil
1 kg Brussels sprouts
2 TABLESPOONS sliced hazelnuts
500 ml Vegetable broth (instant)
1 TABLESPOON Cornstarch
1 pinch Sugar
7-10 Tbsp Physalis

Directions

1
Cut the rolls into cubes of about 1 cm. Peel and finely dice the onions. Melt 2 tablespoons of fat, fry one onion in it. Add milk, warm up. Season with salt, pepper, pour over the rolls, mix, let it swell for about 10 minutes. Wash parsley and marjoram, shake dry, leafs, except some marjoram for garnishing, pluck from the stalks and chop. Whisk eggs, flour and chopped herbs. Stir into the rolls, season to taste again.
2
Form the roll mass on a damp tea towel as a roll (approx. 8 cm Ø). Wrap up and tie the ends of the cloth together. Cook in a wide pot in plenty of slightly boiling salted water for about 45 minutes. In the meantime, wash the meat and dab dry. Heat the oil in a frying pan. Fry the meat for about 10 minutes, turning it over. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Clean, wash and, depending on the size, halve the Brussels sprouts. Cook in boiling salted water for about 10 minutes. Remove the dumplings and put them in a cool place. Carefully remove dumplings from the cloth and cut into slices. Heat 2 tablespoons of fat in a pan. Fry the dumpling slices for about 6 minutes, turning them over. Heat 1 tablespoon of fat in a second pan. Roast the nuts briefly and sauté the Brussels sprouts in the nut fat for approx. 5 minutes.
3
Clean, wash and, depending on the size, halve the Brussels sprouts. Cook in boiling salted water for about 10 minutes. Remove the dumplings and put them in a cool place. Carefully remove dumplings from the cloth and cut into slices. Heat 2 tablespoons of fat in a pan. Fry the dumpling slices for about 6 minutes, turning them over. Heat 1 tablespoon of fat in a second pan. Roast the nuts briefly and sauté the Brussels sprouts in the nut fat for approx. 5 minutes. Remove the roast from the roaster and keep warm. Pour broth into the roaster and loosen the roast. Stir starch and 3 tablespoons of water until smooth. Bring the meat to the boil and stir in the starch, bring to the boil again. Season with pepper and sugar. Arrange roast Brussels sprouts and dumplings on a plate. Garnish with physalis and marjoram
4
Remove the roast from the roaster and keep warm. Pour broth into the roaster and loosen the roast. Stir starch and 3 tablespoons of water until smooth. Bring the meat to the boil and stir in the starch, bring to the boil again. Season with pepper and sugar. Arrange roast Brussels sprouts and dumplings on a plate. Garnish with physalis and marjoram
5
With 6 people: