Archive for the ‘Puy lentils’ Category

Chinese Stuffed Cabbage

Tuesday, January 25th, 2011

Savoy Cabbage in sunshine 

8 large cabbage leaves
4 oz minced chicken, pork or beef (or cooked puy lentils)
2 finely chopped spring onions
1 chilli (optional)
3 tbsp cooked rice
1 minced clove garlic
1 tsp grated ginger
2 tsp soy sauce (dark)
4 cocktail sticks

Veg or chicken stock to simmer

Bring a pan of salted water to boil and cook the cabbage leaves for 3 minutes.  Drain and flatten on a board and cut out the stem in a triangle shape.

Mix the rest of the ingredients together.  You can now either make eight small rolls, or 4 big ones.  For the big ones, simply overlap two leaves, place a quarter of the filling in the centre, then rollup and fasten with a stick.

Simmer the parcels in chicken or veg stock for 40 minutes until cooked through.  To serve, remove the sticks and  place the parcels in a bowl with a ladle of the cooking stock.

Posted in Beef, Cabbage, Chicken, Chilli, Garlic, Ginger, Pork, Puy lentils, Recipe, Rice, Soy sauce | No Comments »

Easy Vegetarian Bolognaise sauce

Friday, January 15th, 2010

Fresh Bell Peppersraw tomatoRaw Mushrooms

This is an excellent sauce to have down pat.  It is basically exactly the same as you’d do with minced beef or lamb, but using puy lentils instead.  The finished texture is extremely like a meat sauce.

1 tbs olive oil
1 onion
1 clove garlic
4 tomatoes
8 mushrooms
1 pepper (red or yellow)
1 mug puy lentils
1 tin tomatoes
1 stock cube (veg, beef or lamb)
2 tbsp dark soy
1 tbsp ketchup
1/2 ltr boiling water

Chop up the veg into small dice and mince the garlic.  Fry the onion gently in the olive oil until glassy, then add the garlic and the rest of the veg.  Allow to soften for a couple of minutes then add the lentils, stock cube, tinned tomato, soy and ketchup.

Stir well, then top up with boiling water; the water must cover everything with a little bit to spare.  Stir well and leave to simmer.  Check occasionally and stir, add more boiling water if needed.  It should take around 40 mins.  Season to taste.  The sauce freezes well.

You can use this straight on noodles for spaghetti bolognaise, layered in a lasagne or nestled under mash to make a cottage pie.  The babies really like it too, and for fussy eaters, just chop the veg a little finer.  If you add a tin of kidney beans, a chilli and a tsp ground cumin, it becomes a lovely veggie chilli sauce which is great on baked spuds, scooped up with tortilla chips or ladled into split baguettes for the fantastically named sloppy Joes.

Posted in Garlic, Italian, Onion, Pasta, Pepper, Puy lentils, Recipe, Soy sauce, Spaghetti, Stock, Toddler, Tomato, Vegetarian, Weaning | No Comments »