Puy lentil stew. 5-7 full portions
1 onion
1 leek
3 sticks of celery Roughly chopped small for frying
3 carrots (medium sized, because they have more flavour)
1 parsnip Diced
1 red pepper
1 yellow pepper Sliced or juilliened
1 medium courgette Small dice.
3 medium potatoes Diced
250g of green puy lentils.
1/2 a glass of white wine.
3 vegetable stock cubes
700ml’s of water Start
: Fry off the onions, leek and celery with a little olive oil. Not to hot as you don’t want them to brown. Add seasoning (salt & pepper) as this will help the flavour and stop the browning. When the onions are soft and the flavour has been extracted add the white wine, carrots, parsnips and peppers. Reduce the wine. Then in a little boiled water from the kettle mix the stock cubes in a bowl until dissolved. Best to have this ready before hand as this is a quick recipe. Add the water and the lentils and bring to the boils and allow to simmer for 10 minutes. Then add the potatoes and cook until the lentils are cooked ( they will be soft to mushy to eat) Finally just before serving add the diced courgette. If cooked for to long the courgette will go mushy and not nice therefore it’s the final thing. Bring to the boil and serve.
Wild mushroom sauce
1 generic tub of wild mushrooms (shiitake a my favourite) chopped
1/2 a finely diced onion
1/2 a glass off white wine
250mls of pouring cream
2 table spoons of garlic butter
Fry off the mushrooms and onions in a hot pan in the garlic butter. Add the white wine when the onions are soft and the mushrooms are browned. Add the white wine and reduce until halved. Add the cream, bring to the boil and serve with a smile. For a more intense flavour in the sauce, some people may add dices of bacon at the frying stage but this is optional
Salsa Verde
25g capers
3 garlic cloves
50g wood sorrel
50g wild mint
50g wild chervil
100ml olive oil
25g capers
3 garlic cloves
50g wood sorrel
50g wild mint
50g wild chervil
100ml olive oil
Wash all wild herbs
Puree the garlic with the blade of your knife and add to a bowl
Chop all the herbs and capers finely and add to the garlic
Add olive oil to bind
Salt and pepper to taste
Rosti
3 medium potatoes
1 medium onion
Butter
Wash and peel the potatoes
Grate the potatoes into a bowl
Squeeze all excess moisture from the potatoes
Finely dice the onion and add to the potatoes
Mix well and season with salt and pepper
Heat a non stick pan to a high heat
Make little rounds of the rosti mix (use a scone cutter to form a nice neat circle)
Place these rostis in the pan and colour then until crisp and golden brown on each side
Place in an oven at 180 degrees Celsius to finish cooking
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