Somebody wanted lentil recipes?
Dave Budd
Steve's Spiced Red Lentils
Ingredients (serves 4):
9oz (250g) split red lentils
2 medium onions, peeled and finely chopped
3oz (75g) butter
6 cloves garlic, peeled and thinly sliced
1 medium carrot, peeled and coarsely grated
2 level teaspoons whole cumin seeds
1? rounded teaspoons whole black or yellow mustard seeds
3 level teaspoons ground turmeric
1 x 400ml tin coconut milk
4-5 thick slices fresh ginger, unpeeled
14oz (400g) fresh, ripe tomatoes, peeled and roughly chopped
juice 1 large lime or 2 small limes
1 x 15g pack fresh coriander, chopped
salt and freshly ground black pepper
Method:
In a large pan, fry the onions in half the butter, until pale golden.
Add half the sliced garlic, the carrot and the whole spices and
continue to cook gently for a further 5 minutes. Stir the turmeric in
until well blended, and allow it to cook for a couple of minutes. Tip
the lentils in and add 10fl oz (275ml) of water, the coconut milk,
ginger, tomatoes, 1 heaped teaspoon of salt, and pepper to taste. Bring
up to a simmer and cook very gently, uncovered and stirring
occasionally, for 30-40 minutes, or until the lentils are tender and
have all but dissolved into the liquid.
Remove the lentils from the heat. Melt the remaining butter in a small
pan and, when it starts to froth, throw in the rest of the sliced
garlic and stir it around vigorously, until it starts to take on a
little colour. Tip it into the lentils immediately, stirring as you go
(watch out for the spluttering). Add the lime juice and coriander, then
taste, adding more salt if necessary.
Cover and leave to mellow for 10 minutes before serving, removing the
slices of ginger before you do so. The mixture should retain enough
heat to eat without reheating; this sort of dish does not taste as good
when eaten piping hot anyway.
Fevric J. Glandules
> Steve's Spiced Red Lentils
>
> Ingredients (serves 4):
Most of those I can get round here. Fresh ginger is kindof on the
weird exotica list. There's a shop on the high street that sells it.
Last time I was in there I saw a bloke buying a fistful; I could
not imagine what he was going to do with so much. Then Mrs. G
reminded me that when I'd asked her to buy some, she'd come back
with an enormous amount [1]. So maybe he was just acting under orders.
There seems to be a local cultural thing about buying huge quantities.
Certainly I've been made to feel ridiculous when I've bought a single
mushroom or a single tomato for my lunch.
[1] Because she had no idea how much ginger was a reasonable amount.
AdeV
> Dave Budd wrote:
>
> > Steve's Spiced Red Lentils
> >
> > Ingredients (serves 4):
>
> Most of those I can get round here. Fresh ginger is kindof on the
> weird exotica list. There's a shop on the high street that sells it.
I'm not sure which Forrin you're in, but last time I was in a Forrin
(not counting Wales) for any length of time, ginger was only
occasionally available, even in the big supermercados.
> Last time I was in there I saw a bloke buying a fistful; I could
> not imagine what he was going to do with so much. Then Mrs. G
> reminded me that when I'd asked her to buy some, she'd come back
> with an enormous amount [1]. So maybe he was just acting under orders.
Whenever I saw it, it only seemed to be available in particularly large
lumps. I just broke one in half in the shop...
--
Cheers!
Ade.
bof
Glandules <f...@invalid.invalid> writes
>Dave Budd wrote:
>
>> Steve's Spiced Red Lentils
>>
>> Ingredients (serves 4):
>
>Most of those I can get round here. Fresh ginger is kindof on the
>weird exotica list. There's a shop on the high street that sells it.
>Last time I was in there I saw a bloke buying a fistful; I could
>not imagine what he was going to do with so much. Then Mrs. G
>reminded me that when I'd asked her to buy some, she'd come back
>with an enormous amount [1].
Ginger freezes well, and is easier to slice thinly from frozen.
--
bof at bof dot me dot uk
Amethyst Deceiver
<f...@invalid.invalid> wrote:
>There seems to be a local cultural thing about buying huge quantities.
>Certainly I've been made to feel ridiculous when I've bought a single
>mushroom or a single tomato for my lunch.
A single mushroom for your lunch? It's not as if you need to diet,
Fevric.
--
I can't control the kittens. Too many whiskers! Too many whiskers!
http://sleeptalkinman.blogspot.com/
Marcus Houlden
wrote the following to uk.misc:
> On Wed, 13 Jan 2010 00:03:52 +0000 (UTC), "Fevric J. Glandules"
><f...@invalid.invalid> wrote:
>
>>There seems to be a local cultural thing about buying huge quantities.
>>Certainly I've been made to feel ridiculous when I've bought a single
>>mushroom or a single tomato for my lunch.
>
> A single mushroom for your lunch? It's not as if you need to diet,
> Fevric.
I suppose if it's a big portobello mushroom filled with grated cheese and
breadcrumbs, wrapped in the Molvanian equivalent of Parma ham, and baked.
Actually I think that's a recipe I should do again sometime soon.
mh.
--
http://www.nukesoft.co.uk
http://personal.nukesoft.co.uk
From address is a blackhole. Reply-to address is valid.
Fevric J. Glandules
> On Wed, 13 Jan 2010 00:03:52 +0000 (UTC), "Fevric J. Glandules"
> <f...@invalid.invalid> wrote:
>
>>There seems to be a local cultural thing about buying huge quantities.
>>Certainly I've been made to feel ridiculous when I've bought a single
>>mushroom or a single tomato for my lunch.
>
> A single mushroom for your lunch? It's not as if you need to diet,
> Fevric.
As a component of. E.g. sausage baguette.
Fevric J. Glandules
> The entity calling itself Fevric J. Glandules wrote:
>>
>> Amethyst Deceiver wrote:
>>
>>> A single mushroom for your lunch? It's not as if you need to diet,
>>> Fevric.
>>
>> As a component of. E.g. sausage baguette.
>
> Which requires (a) sausage, and (b) baguette. No mushroom there, guv.
In one of my sausage baguette variants there is. Fried sliced mushroom
on the bottom half, sausage on top of that. I went through a phase of
having different sauces and pickles spread on the bottom of the top
half, IYKSWIM. Brown sauce, then Thai sweet chili, then lime pickle,
then whole-grain mustard, for example, so you'd get a different flavour
every couple of mouthfuls.
> PS: been in the Geldart since Elvis took it over?
Aye, a few times. Beer's good. No pool table is a bummer.
> I presume the flotation tank has gone.
Probably, by now. I met up with the owner of the tank for a
meal and a few beers in BigCity about, ooh, 18 months ago I guess.
Fevric J. Glandules
> The entity calling itself Fevric J. Glandules wrote:
>>
>> August West wrote:
>>
>>> PS: been in the Geldart since Elvis took it over?
>>
>> Aye, a few times. Beer's good. No pool table is a bummer.
>
> Excellent. I miss the old locale.
Ale? Local? Locale="en_GB_whitetrash"?
> Trying to persuade Ms Cherry Chapstick
> to buy a house on my old street at the moment, but she's having none of
> it.
There's worse places to live.