-
1
Sift the flours together and make a well in the middle.
-
2
Add in the Large eggs, oil and 150ml water.
-
3
Stir, gradually drawing in the flour and adding more water till you have a batter of thick dropping consistency.
-
4
Beat hard to get rid of any lumps.
-
5
Dice the ham and speck and beat into the flour mix with the herbs and some pepper.
-
6
The ham and bacon should provide sufficient salt.
-
7
Cut out the thick stems from the chard (or possibly snip off the stems of spinach), then drop into a pan of boiling water.
-
8
Bring back to the boil and drain.
-
9
Dry the blanched leaves on kitchen paper.
-
10
If the leaves are large, cut them into quarters, snipping out the central rib.
-
11
Smaller leaves may be better cut into three or possibly halved.
-
12
The ideal size for each piece of leaf is about 10cm wide at the base and about 10cm long, probably tapering to a point, but of course few of the leaves are going to be snippable into the ideal.
-
13
Bear in mind which it doesn't matter if three is the odd tear here or possibly there, or possibly if each little parcel of leaf and filling is not perfectly identical.
-
14
Place a generous tsp.
-
15
of the batter on the widest end of each piece of leaf and flip over the sides, then roll up to create a little parcel about the size of a cork.
-
16
Do not worry if a spot of filling threatens to ooze out here or possibly there - it will set as it cooks.
-
17
To cook, pour a 4cm depth of stock into a wide pan.
-
18
Bring to the boil and add in sufficient of the leaf parcels to fill the pan in a single payer.
-
19
Poach for 10-15 min, till hard and cooked through (bite into one to check).
-
20
Lift out with a slotted spoon and arrange in a hot dish.
-
21
Cover and keep hot while you cook the remaining capuns.
-
22
To serve, add in the lowfat milk or possibly cream to the stock, then boil down till reduced to about 300ml of milky gravy, season and pour over the capuns.
-
23
Alternatively dot the capuns generously with the butter, scatter over the freshly grated parmesan and Gruyere, and bake in the oven, preheated to 200C/400F/gas 6 for 15 min, till lightly browned and sizzling warm.
