feed me comfort food
Recipe: Johnny cake with sauerkraut and smoked sausage
In the early nineties, chef London Loy travelled to Curaçao with his family, where he ate his first Johnny cake. Now, a number of years later, London Loy shows in his new cookbook My Recipes how to make this light bread roll with sauerkraut and smoked sausage. And believe us: this Johnny cake is your new favourite version of a hot dog roll.
door Lauretta Baarends
How to make the Johnny cake with sauerkraut and smoked sausage
- Mix the flour and baking powder in a large bowl. Make a well and add the melted butter. Then mix the salt and sugar with 50 millilitres of water and the milk. Add to the flour and knead everything into a firm, smooth dough. Cover and leave to rest for about 15 minutes.
- Heat the sauerkraut in a small saucepan over medium heat. Drain and squeeze out the excess moisture.
- Knead the dough thoroughly once and divide it into 6 equal portions. Shape them into balls and flatten them to approximately 2 centimetres thick.
- Heat the oil in the (deep-frying) pan to 175 °C and fry the Johnny cakes in batches for 2–4 minutes until golden brown and cooked through. Leave to cool on kitchen paper.
- Cut open the Johnny cakes and fill them with the sauerkraut and smoked sausage. Spread with the piccalilly.
How to make the piccalilly
- In a large bowl, mix 100 millilitres of the white wine vinegar with the flour, Dijon mustard, ginger, Masala, palm sugar and turmeric powder until smooth.
- Bring the remaining white wine vinegar and the vegetable stock to the boil in a soup pot. Add the paste and stir well. Cook for a few minutes until a thickened sauce forms, then reduce the heat.
- Bring 3 litres of water with some salt to the boil in another soup pot. Blanch the carrot and cauliflower in batches. Drain and rinse with cold running water.
- Stir the carrot, cauliflower, bell pepper, Madame Jeanette, Amsterdam pickled onions and gherkin into the sauce. Bring everything to the boil briefly once more and divide the piping-hot piccalilly among the sterilised jars.
Title: My Recipes from Apple Pie to Saoto Soup
Author: London Loy
Price: €31,99
Publisher: Carrera Culinair
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