Kniddelen with Lardons & Apple Compote

📝 Ingredients

• 250 g plain flour
• 4 eggs
• 125 ml semi-skimmed milk
• 150 g turkey lardons (1 pack)
• 2 brown onions (about 120 g each)
• 10 g unsalted butter
• 2 tbsp rapeseed oil (1 for the pan, 1 for the dressing)
• 300 g apple compote with no added sugar
• 1 lettuce (about 200 g leaves)
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt, black pepper, nutmeg

🍴 Utensils

• Mixing bowl
• Wooden spoon
• Large saucepan
• 2 tablespoons
• Slotted spoon
• Large frying pan

📖 Steps

1. In the mixing bowl, combine the flour, 1 tsp salt and a pinch of nutmeg. Make a well, crack in the eggs and pour in the milk. Mix with a wooden spoon, working from the centre outwards, then beat the batter vigorously for 2 to 3 minutes.
2. Check the texture: the batter should be thick, smooth and elastic, and fall from the spoon in a thick ribbon. If it's too stiff, add 1 to 2 tbsp water; if it's too runny, 1 tbsp flour. Leave to rest for 15 minutes.
3. While it rests, bring the large pan of salted water to the boil. Peel the onions and slice them thinly. Wash and dry the lettuce, then tear it into pieces.
4. Turn the heat down so the water is just simmering. Dip a tablespoon in the hot water, scoop up a spoonful of batter and slide it into the water using the second spoon. Work in 2 batches so as not to overcrowd the pan.
5. Cook each batch at a simmer for 8 to 10 minutes: the kniddelen rise to the surface after 3 to 4 minutes but still need more cooking. Cut one open to check that the inside is no longer sticky, then drain them with a slotted spoon.
6. While the second batch is cooking, heat 1 tbsp oil in the large frying pan over a medium heat and brown the lardons for 3 minutes. Add the onions and cook for 8 to 10 minutes, stirring, until soft and nicely golden.
7. Add the butter and the drained kniddelen to the pan. Sauté for 5 minutes over a medium-high heat, turning them, until lightly golden and well coated with the lardons and onions. Season with pepper.
8. In the rinsed mixing bowl, mix the mustard, vinegar and a pinch of salt, then the remaining oil. Add the lettuce at the last minute and toss. Serve the kniddelen piping hot with the cold apple compote and the salad, as tradition dictates.