Sahajdak's chicken and semolina pudding

Sahajdak’s chicken and semolina pudding

Lightly salt chicken breasts and sprinkle with sunflower oil. Wrap in kohlrabi leaves and slowly cook. The leaves may begin to burn, but the chicken slowly stews and acquires taste from the leaves.

Boil the semolina in fresh milk with a little butter and salt.

Finally, add the chopped hazelnuts, parsley, mushrooms, garlic and shallots. Simmer together well and drain.

Mix flour, malt, egg and milk. Prepared batter and bake in oven for 45 minutes at 350 ° F. Pour Pilsner beer over baked dough and mash the lumps. Let dry for 12 hours at 150 ° F. Salt the resulting streusel.

Sauté young kohlrabi leaves, kohlrabi slices, radish slices and spring onion in butter.

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