Winter on the Farm by Matthew Evans

Author:Matthew Evans
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-29T04:00:00+00:00

To make the lentils, soak the mushrooms in 100 ml (3½ fl oz) boiling water until soft. Strain and reserve the liquid, squeezing out any excess water with your fingers. Slice the caps and set aside.

Heat the olive oil in a saucepan over medium heat and cook the speck for 3–4 minutes, or until the fat starts to melt out. Add the onion and carrot and cook for cook for 10 minutes, or until it softens and starts to colour slightly. Add the garlic and cook for 1 minute, then increase the heat and pour in the white wine. Bring to the boil for 1 minute, then add 1 litre (35 fl oz/4 cups) water, the lentils, thyme and bay leaf, and the reserved mushrooms and their liquid, and return to the boil. Reduce the heat to low and simmer for about 30 minutes, checking that the lentils remain just below the level of the liquid so they cook evenly. Put a lid on if you want. The lentils should be soft rather than crunchy, but not falling apart. When the lentils are just about done, increase the heat and boil rapidly to reduce the liquid until it’s just a dribble to moisten the lentils. Season to taste with salt and freshly ground black pepper. Set aside and keep warm until ready to serve.

Meanwhile, cook the sausages in a chargrill pan or frying pan over medium–high heat for about 5–10 minutes, or until golden brown on the outside and cooked through. Serve immediately with the lentils on the side.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.