Serves 4
medium medium 120 min
kcal
kcal 756 per person
Barbecue
Bacon flat cakes with honey-onion chutney
Ingredients
1 kg red onions
2 tbsp. rapeseed oil
5 tbsp. Langnese Forest Honey
About 200 ml red grape juice
50 ml red wine vinegar
Salt and pepper
½ bundle thyme
2 onions
60 g butter
80 g diced bacon
450 g Type 405 flour plus a little more for kneading
1 packet dry yeast
180 ml buttermilk
Preparation
For the chutney, peel the red onions and chop them coarsely. Heat the oil in a pan and sauté the onions until glassy. Add 4 tbsp. of honey and toss with the onions. Douse with the grape juice and vinegar and simmer on a medium heat for about 20 minutes until thickened. Add salt and pepper to taste. To achieve the desired consistency, either add more juice or let the chutney simmer a bit longer. Remove from heat and let the chutney rest until ready to serve.
For the flat cakes, wash the thyme, shake it dry and pluck the leaves. Peel the onions and chop finely. Melt the butter in a pan and sauté the onions for about 10 minutes until glassy. Add the bacon and thyme leaves and continue frying for a few minutes. Remove from heat and let the mixture cool.
Blend the flour with the yeast, 1 tablespoon of honey, the buttermilk, about 1 teaspoon of salt and the onion mixture and knead it into a smooth dough, adding more flour or a little water as needed. Cover the dough with a damp towel and let it rise in a warm place for 45 minutes.
Knead the dough thoroughly on a lightly floured surface and separate into 8 portions, shaping each into small flat cakes. Let them rest, covered, for 15 minutes. Grill the flat cakes on a hot grill on both sides for 15-20 minutes. Serve with the chutney.