Pupil Choice Recipe

Doroteja’s Latvian Cepelinai (see above)

This week’s Pupil Choice Recipe is provided by Doroteja V in Yr 9, who has recommended Cepelinai (known as Zeppelins because of their shape). These Latvian specialities are considered by many to be Latvia’s national dish and make a hearty accompaniment to any meal. The are made from mashed potato stuffed with meat, cheese or mushrooms.

Ingredients

For the Dumplings:

· 1 tablespoon freshly squeezed lemon juice

· 8 large potatoes, peeled and finely grated

· 2 large potatoes, peeled, boiled, and riced

· 1 medium onion, finely grated

· 1 1/2 teaspoons salt, more as needed

· 1 tablespoon cornstarch

For the Meat Filling:

· 250g ground pork or beef

· 1 medium onion, peeled and finely chopped

· 1 1/2 teaspoons salt

· 1/4 teaspoon ground black pepper

· 1 large egg, beaten

Preparation

1. In a large bowl, mix together ground meat, finely chopped onion, the salt, a few grinds of pepper, and the egg until well combined. Cover and refrigerate until ready to use.

2. Add the lemon juice to the raw grated potatoes so they don't turn brown. Place them in a fine-mesh cheesecloth or cotton dishtowel, and twist over a large bowl to get rid of the excess water.

3. Pour off the water, reserving the potato starch at the bottom of the bowl. Unwrap the cheesecloth and place the raw potatoes in the bowl with the potato starch you reserved from the bottom of the bowl.

4. Add the cooked riced potatoes, grated onion, and the salt, more to taste. Mix well.

5. Put a large stockpot of well-salted water on to boil.

6. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1 spoonful of meat mixture in the centre and, using slightly dampened hands, fold the potato mixture around the meat into an oval shape, sealing well. Continue until both mixtures are used.

7. Carefully lower dumplings (in batches if necessary to prevent crowding) into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure the water returns to the boil; reduce the heat to low and continue simmering until the filling is cooked through, 20 to 25 minutes.

8. Remove the dumplings with a slotted spoon or strainer, drain briefly on a clean dishtowel and place on a lined baking tray. Keep them warm in a low oven until ready to serve.

9. Serve with gravy, vegetables, cheese, or any other preferred accompaniments.

Store in an airtight container for up to 3 days.

Please do try this at home and enjoy!  Feel free to send photos of your cookies to Mr Page at pagea@testvalley.hants.sch.uk.

Danebury Chefs of the Week

The Danebury Chef of the Week Award for this week goes to Abraham L and Jack W in Yr 9, who each made a superb tray of chocolate brownie in double-quick time, leaving their work area spotlessly clean.  Brilliant work boys!

Previous Chefs of the Week

Dom V, Yr 8

Freya E, Yr 7

Eloise G, Yr 7

Chef’s Gallery

Chocolate Brownies made by Year 9:

 

 

   

 

 

 

Chinese Stir Fry made by Year 8: