MegaSack DRAW - This year's winner is user - rgwb
We will be in touch
I've had these in a restaurant as a side, with fish, and really enjoyed them.
Anyone got ideas for serving them up as a side? To go with slow cooked venison.
Fine chopped celery & onion fried, add lentils. Cook gently in stock, about 30 mins. They don't usuall need soaking.
Nigel Slater's got a good recipe similar to Moses but with horseradish and herbs and thinly sliced beef
Hugh Fernly-Whitingstall too but with a mustard herb sort of vinaigrette
both very similar but good recipies
[Edit] here you go
[url= http://www.rivercottage.net/recipes/beef-lentil-salad/ ]Hugh's[/url]
[url= http://www.bbc.co.uk/food/recipes/hangover_beef_salad_06490 ]Nigel Slaters[/url]
Hugh has a bunch more Puy lentil ones in his Veg book too
celery, garlic, onion, carrot, bay, rosemary, salt, pepper - all bashed up, pan, hot, sizzle, add lentils, DONE!
are we discussing green lentils,continental lentils or Poy lentils
I add mushrooms to the recipes above tbh
poy taste the nicest IMHO but dont go mushy
+1 for puy lentils.
+1 for HF-W recipes.
Also check out Yotam Ottolenghi for recipes.
Something with mint and chilli.
With Puy and Green lentils I like their flavour so just cook them till just under then toss around around in white wine/salt/pepper/garlic/butter seasoning type affair. (never served with something venison though always delicate stuff like fishes)
With the venison I'd plump for roasted parsnip mash and a redcurrant and red wine sauce (do a beurre blanc but with red wine and redcurrants)
i like their flavour, so i dont drown them in white wine/salt/pepper/garlic/butter, just eat them.
If you prefer your lentils slightly larger try Umbrian lentils, same cooking methods as puy lentils, just remember never to add salt until the end of the cooking process as they'll go tough if you do. We used to do a velouté of puy lentils with roasted langoustines, and numerous different dishes with them. Just email if you'd like any recipes.
With the venison I'd plump for roasted parsnip mash and a redcurrant and red wine sauce
Hmm, should've got some wine we were just at the supermarket. Would be just the ticket for the juices in the cooker. I think we have some parsnips.
The idea with the lentils seems to be just add flavourings, which is pretty much what I thought - cheers.
Most of the above suggestions sound fine, but would be massively improved by bacon.