My name is Tomas Eriksson and I am the chef owner of New Street Bistro in Margate. I am delighted to be able to share my favourite recipes with all you readers.
At New Street Bistro we serve seasonal food that is packed full of flavour and you will now have the chance cook a dish from our menu in your own kitchen. Use my recipe as a guideline but remember that the most important thing is to have fun in the kitchen.
Potato & Oyster Mushroom Dumplings, Black Cabbage & Salsa Verde
Ingredients (4 servings)
10 medium-sized potatoes
2 whole eggs
175 g plain flour
1 tsp salt 500g oyster mushrooms
3 shallot onions
1 garlic clove
200g black cabbage (cavolo nero)
Preparation
Dumpling :
Peel and boil the potatoes. Mash them and mix with the eggs and salt. Let the purée cool, then mix in the flour. Knead the dough thoroughly and shape into a roll.
Filling:
Finely dice the shallot onions and garlic and shred the oyster mushrooms.
Fry the mushrooms with the shallot onion & garlic until soft and then cool the mushroom mix down. Cut the potato roll into inch thick slices, make a depression in the centre of each slice and fill it with the mushroom mixture.
Flatten each dumpling so the mushroom mixture is in the middle and roll into a smooth, even ball. Boil the dumplings slowly in a pot of lightly salted water without a lid for 5–6 minutes after the dumplings rise to the surface.
These dumplings are traditionally served boiled but I like to cut the dumplings in half and fry them on medium heat in a non-stick frying pan, add the black cabbage and any left over mushroom filling and serve with the salsa verde.
Salsa Verde Ingredients
2 large bunch of flat-leaf parsley
1 clove garlic, peeled
2 tablespoons capers, drained
1 heaped tablespoon French mustard
4 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
Preparation
Salsa Verde :
Classically a salsa verde is made by hand by chopping all the ingredients on a chopping board and then slowly adding the olive oil but as we all have less and less time to spend in the kitchen cooking I would place all the ingredients in a food processor, turn it on for 15 seconds on the highest speed and your salsa verde is done before you know it. This sauce can be stored in an air tight container in the fridge for up to two weeks.
New Street Bistro
23 New Street
CT9 1EG
Margate
Email: [email protected]
Social Media: @new_street_bistro