Archive | March, 2016

The lentil and my lentil cottage pie

12 Mar

  

* Lentils are legumes and originated in central Asia

* They were found in the tombs of the Ancient Egyptians in 2400BC

* lentils come in all shapes and colors – brown, yellow, red and black

* French lentils are known for a delicate taste and they hold their shape better after cooking

* The optical lens is named after the Latin word for lentil

* Lentils are wonderful nutritionally low in fat, high in protein, folate, phosphorus, fiber and iron

* Lentils are used around the world and are particularly popular in Middle Eastern countries, Greece, France and India.

* In the Middle East they are made with onions and garlic, in France often served with roasted meat and in India made into dal.

* Lentils are easy to cook and don’t need soaking like dried beans

* There is even a National Lentil Festival in Pullman Washington

* The Soluble fiber in lentils helps keep your cholesterol down and blood sugars under control
My lentil cottage pie

  

Ingredients 

 the lentil sauce

* 50g butter

* 2 onions chopped

* 4 carrots, diced

* 1 head of celery, chopped

* 4 garlic clove, finely chopped

* 200g pack chestnut mushroom, sliced

* 2 bay leaf

* 1 tbsp dried thyme

* 500g pack dried green lentils

* 100ml red wine (optional)

* 1.7l vegetable stock

* 3 tbsp tomato purée

For the topping

* 2kg floury potato such as King Edwards

* 85g butter

* 100ml milk

*50g cheddar, grated

Method

* To make the sauce, heat the butter in a pan, then gently fry the onions, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 4 mins more. Stir in the herbs, then add the lentils. Pour over the wine and stock – it’s important that you do not season with salt at this stage. Simmer for 40-50 mins until the lentils are very soft. Now season to taste, take off heat, then stir in the tomato purée 

* While the lentils are cooking, tip the potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with the butter and milk, then season with salt and pepper.

* To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash. Scatter over the cheese and freeze for up to two months (see tips, below) or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping 

  For more info mail or call ; simon.bingham@simons-sauces.com 0031(0)642297107

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Mullet with Sliced Potatoes and Black Olives

7 Mar

Mullet with Sliced Potatoes and Black Olivesimage

Mullet Facts
Mullet belongs to the group of ray-finned fish. There are 80 species of mullets that can be found in tropical, subtropical and temperate waters around the world. Most species of mullets inhabit coastal marine waters, but they can be occasionally seen in the estuaries, bays, inlets and rivers (even though fresh water is not essential part of their life cycle). Mullet prefers waters with muddy or sandy bottoms, on a depth of up to 400 feet that offer plenty of food. Mullets are part of human diet for thousands of years. Some species of mullets are endangered due to increased demand for their meat

Recipie

Ingredients:
Serves 4
* 3 medium potatoes, peeled
* 5 tablespoons extra virgin olive oil
* 2 garlic cloves, chopped
* 1 thyme sprig, leaves stripped
* sea salt and freshly ground black pepper
* 30 Aragón or Kalamata black olives, pitted
* 10 chive stalks, chopped
* 4 x 400g red mullet, filleted
* olive oil, for frying

Preparation

1. Preheat the oven to 200°C/400°F/gas 6.
2. Slice the potatoes as thinly as possible (use a mandolin if you have one), then mix with 2 tablespoons of olive oil, the chopped garlic and thyme leaves. Season, then spread the mixture over a greased baking tray. Bake for about 15 minutes, until the potatoes are cooked.
3. Meanwhile, blitz the olives and half the chives with the remaining olive oil in a food processor to make a thick purée.
4. Season the fillets. Heat some oil in a frying pan until it is medium hot – the oil should be shimmering but not smoking – and fry the mullet for 2 minutes skin-side down, then turn over and fry for another minute. You want a crispy skin.
5. Divide the potatoes between four plates, pop two fillets on top of each mound and, using a teaspoon, drizzle the plate with the olive purée. Scatter the remaining chives over everything and eat immediatlyimage

For more info mail or call ; simon.bingham@simons-sauces.com  0031(0)642297107

 

 

 

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