Noodles with Turkish honey, breadcrumbs and coriander nuts from the Natura Hill kitchen
A nudli
For 8 people
Toasted coriander nuts
Ingredients:
100g walnuts
200g water
200g sugar
20 g whole coriander seeds
Cook the walnuts and whole coriander seeds in a 1:1 sugar syrup for two minutes from the boil – the liquid should always be at least twice the weight of the walnuts! Then pour them onto baking paper and bake in a 160 degree oven with fan, stirring thoroughly every six to eight minutes, until golden brown. Before cooling, salt the walnuts generously: when they have reached room temperature, shake off the excess in a strainer.
Turkish honey
Ingredients:
110g sugar
60g honey
4 g baking soda
Make a golden caramel from the sugar and honey, then stir in the baking soda with a wooden spoon until it foams. Cover with baking paper sprinkled with salt flakes and salt the top as well. Handle it carefully while it is hot, it can easily cause burns!
Crusher
Ingredients:
100 g breadcrumbs
100 g panko crumbs or grated dried bread
Chop the breadcrumbs into small pieces with a knife, fry the crumbs until golden brown, then mix the two ingredients.
Ume barack
Ingredients:
200 g dried apricots
40 g only
1 small bunch of fresh thyme
We ferment our own dried apricots in sterilized jars with 20 percent salt and thyme for three months.
Noodles
Ingredients:
1250 g boiled potatoes
300 g gluten-free Miklos' flour (alpha mix)
10 g flaxseed meal
20 g psyllium husk flour
20 g olive oil
3g only
rice flour (for shaping)
butter/oil for frying
Drain the potatoes that have been boiled in salted water and mash them with a potato masher. When they have cooled slightly, add the measured ingredients and mix thoroughly, then cover and let rest for 30 minutes.
Using rice flour, form finger-sized noodles, then cook in plenty of boiling salted water for 2 minutes – the amount in the recipe is 3-4 rounds! Drain the finished noodles.
Serving
Ingredients:
200 g (one tablespoon per person) homemade apricot jam
pollen
coriander leaves
Crumble the Turkish honey, chop the walnuts and ume apricots with a sharp knife. Fry the noodles in browned butter or oil, sprinkle with crumbly breadcrumbs, Turkish honey and walnuts. Decorate the top with good quality apricot jam, then serve with pollen and coriander leaves on top.
