Snowman at the stake

Name: Snowman at the stake
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Tomatoes; 4 Shallots; 1 TABLESPOON Mustard seed; 3 TABLESPOONS Olive oil; 2 Cinnamon sticks; 4 Star Anise; 4 piece(s) Cardamom; 7-10 Tbsp Cloves; 1 TABLESPOON finely grated fresh ginger; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Cane sugar; 1 washer White bread; 50 g Goat Camembert; 4 Stem(s) Thyme; 1 package (750 g) fresh dumpling dough for dumplings "Thuringian style; 5 TABLESPOONS Flour; 3 TABLESPOONS Cornstarch; 1 TEASPOON Baking Powder; 1 TEASPOON Lemon juice; 1/2 TEASPOON Sambal Oelek; 500 g Frying fat; 4 beautiful mushrooms; 7-10 Tbsp Carrot; 4 wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Tomatoes
4 Shallots
1 TABLESPOON Mustard seed
3 TABLESPOONS Olive oil
2 Cinnamon sticks
4 Star Anise
4 piece(s) Cardamom
7-10 Tbsp Cloves
1 TABLESPOON finely grated fresh ginger
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Cane sugar
1 washer White bread
50 g Goat Camembert
4 Stem(s) Thyme
1 package (750 g) fresh dumpling dough for dumplings "Thuringian style
5 TABLESPOONS Flour
3 TABLESPOONS Cornstarch
1 TEASPOON Baking Powder
1 TEASPOON Lemon juice
1/2 TEASPOON Sambal Oelek
500 g Frying fat
4 beautiful mushrooms
7-10 Tbsp Carrot
4 wooden skewers

Directions

1
Wash and clean the tomatoes. Carve skin into quarters. Blanch in boiling water for 1 minute until the skin begins to separate from the tomatoes. Remove the tomatoes and rinse in cold water.
2
Remove the skin quarters from the tomatoes and dry them on kitchen paper. Cut the tomatoes into quarters, remove the core and set aside. Cut each fillet in half. Meanwhile peel shallots for the spice stock and cut into fine rings.
3
Roast mustard seed in 2 tablespoons of oil for 3 minutes until colourless. After 2 minutes add the shallots. Add tomato filets, cinnamon, star anise, cardamom, 4 cloves and ginger. Season with salt, pepper and sugar and cook for about 20 minutes at low heat.
4
Puree the tomato seed casing, pass through a sieve and add. For the potato dumplings, cut off the white bread crust and cut the bread into cubes. Heat 1 tablespoon of oil in a pan. Fry the bread until crispy while turning.
5
Cut the cheese into cubes. Wash the thyme, shake dry and pluck the leaves from the stalks. Form 2 dumplings of different sizes per person from the dumpling mixture. Fill with croutons, thyme and cheese.
6
Cook in hot salted water until the dumplings float on top. For the tempura dough, mix 3 tablespoons of flour, starch and baking powder with 100 ml of cold water. Season with lemon juice, salt and Sambal Oelek.
7
Turn tomato skin in 2 tablespoons of flour, pull through the tempura dough and fry in hot frying fat for about 2 minutes. Take out and drain on kitchen paper. Clean the mushrooms, break out the stems and cook the heads briefly in the hot fat.
8
In the meantime take the dumplings out of the water. Cut larger dumplings straight on one side. Stick the dumplings together with wooden skewers to form snowmen. Garnish with cloves, carrot and mushrooms. Arrange tomatoes, fried tomato skin and snowmen on plates.