Tonis Frikas, Adapted

Summary

Prep Time	2 hrs
Cook Time	1 hr
Total Time	1 hr
Course	Sauce
Cuisine	European
Servings (Default: 5)

Instructions

For the lentil pot, chop the onion, garlic and peeled ginger and sauté in the butter. Add the lentils. Deglaze with the broth. Add all the spices and simmer gently for about 20 minutes with the lid closed. Serve with a creme fraîche topping and chilli flakes.
For the mini meatballs, put all the ingredients in a bowl and knead well. Cut off small portions and shape into flat talers. Fry them on both sides in hot fat until crispy.
For the burger buns, add the yeast and sugar to a bowl with a cup of lukewarm water, stir and let rise for 20 minutes. Now add all the other ingredients, except for the sesame and chia seeds, and the rest of the water and mix everything into a smooth dough. Cover and let the dough rise for two hours.
Cut the dough into 8 pieces and shape into balls, if necessary place in greased molds. Let rise again for 15 minutes.
Sprinkle with sesame and chia seeds. Bake in a hot oven at 180 ° C top / bottom heat for about 20 minutes.
For the mayonnaise, stir together the egg yolks, vinegar, mustard and sugar. Then slowly add the oil, starting with a few drops. After the first 20 ml, increase the rate of addition. Now mix in the tomato paste, lemon juice and crème fraîche. Season to taste with salt.
For the tomatoes, heat the oil and vinegar in the pan and briefly toss the sliced tomatoes in it. Salt.
Cut the onions into fine rings. Press the rings apart, put them in a pan, pour the cola on top and simmer for about 10 minutes on a low heat.
Assemble the burgers as follows: First the lower bun half, 2 rocket leaves, burger mayonnaise, meatball, tomato, onion rings, bun lid.
For the side salad, pluck and wash the salad, wash and halve the cherry tomatoes and squeeze the lemon. Mix together lemon juice, almond butter, basil and salt and pour over the salad.
For the baguette, mix the pre-dough ingredients together and let them mature for 16-20 hours at room temperature. Mix the pre-dough, flour and 165 ml of water. Let rest covered for 30 minutes. Then knead in the yeast.
Dissolve the salt in the rest of the water and add to the dough drop by drop while continuing to knead. Let the dough rise at 24 ° C for about 1 hour. Fold every 20 minutes. Then store the dough in the refrigerator for 30 hours.
Let the dough acclimate for 1 hour on the baking day. Cut off approx. 3 - 6 dough pieces, roughly shape and leave to rest on the baking sheet covered with baking paper for 15 minutes. Bake for 20 minutes at 200 ° C.
Use an empty preserving jar for at least 300 ml for the butter. Pour the cold cream from the refrigerator into the glass and shake with the lid closed until the butter and buttermilk separate and settle. Pour off through a kitchen towel, the butter will remain as a lump on the fabric.
Tanja prepared this recipe as a starter in the program “The Perfect Dinner” - Day 5 from Hamburg - on Friday, August 28th, 2020.