serves
20
prep
15 minutes
difficulty
Easy
serves
20
people
preparation
15
minutes
difficulty
Easy
level
Stream free On Demand
Fast 15
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 250 g cream cheese or quark
- 1½ tbsp Hungarian sweet paprika
- 1½ tsp whole caraway seeds
- 1 tbsp butter, softened
- 1-2 tbsp finely chopped white onion
- salt and white pepper
- dark rye bread, to serve
Red cabbage pickle
- ½ large red cabbage, thinly sliced
- ½ small red onion, thinly sliced
- 6 radishes, thinly sliced in rounds
- 1 tbsp salt
- 1 tbsp white granulated sugar
- 1 tsp caraway seeds
- 1 tsp Hungarian sweet paprika
- 1 tsp chilli
- 2 tbsp chopped dill
- 2 cups (500 ml) white vinegar
Resting time: 12 hours
Instructions
- For the quick cabbage pickle, in a large mixing bowl, combine all the pickle ingredients (except the vinegar). Toss well to combine. Add the vinegar and toss until well mixed. Refrigerate and drain when ready to serve.
- For the Liptauer, in a medium mixing bowl, combine the cream cheese, paprika, caraway seeds, butter, onion and season well with salt and pepper to taste. It can be served immediately or benefits from overnight refrigeration to soften the caraway seeds.
- Spread the Liptauer onto the dark rye bread and serve with the pickled cabbage.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Fast 15
