I will just pop 'round and pick a jar up
Jan. 2nd, 2017 12:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sausage, lentil, and kale bake.
"Pickled walnuts are one of my go-to ingredients - they add a great tang to so many dishes and are readily available in most supermarkets."
olive oil
3-4 "chorizo sausages" (This means a spicy fresh pork sausage. I used a spicy Italian sausage. Same principle I think.)
1/2 onion, finely diced
1 garlic clove, finely diced (Ha! I used... more.)
1 small carrot, finely diced
2 bay leaves
salt and pepper
100 g Puy lentils, soaked all day in cold water (I used black lentils)
300 ml chicken stock
100 g kale (I used one bunch, which was at least double that. I didn't weigh it though.)
4 pickled walnuts (I used one from my last jar)
Heat a splash of olive oil in a casserole over a medium heat. Add the sausages and sear on all sides. Set aside on a plate for later.
Add the onion, garlic, carrots, and bay leaves to the pot and cook for 5-6 minutes, taking care not to let them colour. Season with salt and pepper. Add the lentils, give them a stir, then add the stock and bring to the boil. Add the sausage, then reduce the heat and simmer for 10-15 minutes, or until the lentils are cooked and stew-like.
While the lentils are cooking, stem and roughly chop the kale into smaller pieces. Slice the pickled walnuts 1/4" thick. When the lentils are cooked, add the kale to the pot and stir over a low heat for 3-4 minutes until the kale is cooked.
Scatter over the pickled walnuts, then put the casserole on the table and dive in.
What worked: This was a delicious, simple one-pot meal. I thought there'd be too much kale, but it was fine once it cooked in. I roughly chunked the sausage right before adding the kale, which made serving and eating easier.
What didn't: This was my last jar of house-made pickled walnuts. In the US, I don't know where to find them commercially (short of Amazon).
It took significantly longer than 3-4 minutes to cook the kale. I ended up leaving it on the stove with the lid on for about 7 minutes, then stirring it around for another 5ish. This could have used some splash of bright color, such as roasted red peppers.
Will I make it again? Absolutely. It might make a good homeowners' meeting dinner with an egg cracked in and cooked at the last.
"Pickled walnuts are one of my go-to ingredients - they add a great tang to so many dishes and are readily available in most supermarkets."
olive oil
3-4 "chorizo sausages" (This means a spicy fresh pork sausage. I used a spicy Italian sausage. Same principle I think.)
1/2 onion, finely diced
1 garlic clove, finely diced (Ha! I used... more.)
1 small carrot, finely diced
2 bay leaves
salt and pepper
100 g Puy lentils, soaked all day in cold water (I used black lentils)
300 ml chicken stock
100 g kale (I used one bunch, which was at least double that. I didn't weigh it though.)
4 pickled walnuts (I used one from my last jar)
Heat a splash of olive oil in a casserole over a medium heat. Add the sausages and sear on all sides. Set aside on a plate for later.
Add the onion, garlic, carrots, and bay leaves to the pot and cook for 5-6 minutes, taking care not to let them colour. Season with salt and pepper. Add the lentils, give them a stir, then add the stock and bring to the boil. Add the sausage, then reduce the heat and simmer for 10-15 minutes, or until the lentils are cooked and stew-like.
While the lentils are cooking, stem and roughly chop the kale into smaller pieces. Slice the pickled walnuts 1/4" thick. When the lentils are cooked, add the kale to the pot and stir over a low heat for 3-4 minutes until the kale is cooked.
Scatter over the pickled walnuts, then put the casserole on the table and dive in.
What worked: This was a delicious, simple one-pot meal. I thought there'd be too much kale, but it was fine once it cooked in. I roughly chunked the sausage right before adding the kale, which made serving and eating easier.
What didn't: This was my last jar of house-made pickled walnuts. In the US, I don't know where to find them commercially (short of Amazon).
It took significantly longer than 3-4 minutes to cook the kale. I ended up leaving it on the stove with the lid on for about 7 minutes, then stirring it around for another 5ish. This could have used some splash of bright color, such as roasted red peppers.
Will I make it again? Absolutely. It might make a good homeowners' meeting dinner with an egg cracked in and cooked at the last.
