Horseradish Cantadou, Parsley and Mustard Dumplings by Jean-Christophe Novelli
03 June 2009
Ingredients
230g Cantadou Horseradish
1 medium egg
30g fresh breadcrumbs
28g flat leaf parsley
10g mustard seeds
10g Dijon mustard
Sea salt and cracked black pepper
Method
Bring a large pan of water to just under a boil.
- Combine all the ingredients to form a stiff batter. Allow to stand for at least 10 minutes so that the flavours can infuse and the liquid can be absorbed by the breadcrumbs.
- If the dumpling batter is too thin to shape, add additional breadcrumbs until stiffened so that it can be moulded easily.
- Shape the dumplings either between two wet tablespoons or form into smooth, round walnut sized balls using your hands.
- Plunge the dumplings into the simmering water and cook for 3 - 5 minutes, they are done when they float to the surface and are firm all the way through. Remove with a slotted spoon and let drain.
- Dumplings can be pre made and kept in the fridge until needed when they should be served hot.
Top Tip
These dumplings are very versatile and are ideal for use in chicken casseroles, consommés and to add body to vegetable soups.
