Sorry fellow Avalanchers!!! I’ve been lurking from time to time but getting time to post is very tricky these days, especially having the three little rug rats keeping me busy, along with the missus. I now employ 600 people, can ya believe that?! Not bad for a right git like me. Shit I run those Fifteen restaurants in England, The Netherlands and Australia and my Italian restaurants are going off like a bottle of Venetian Prosecco. Plus I have a bi-monthly ‘Jamie magazine’, lifestyle products and new cookery schools. I guess it wouldn’t shock you lads and ladettes that I’m only getting 4 hours sleep a night. I’ve thought about employing someone just to post for me on Avalanche but I think that’s getting a tad extravagant.
A recipe befitting the mighty Godlfesh? A big task but I’ll try, however you’ll have to provide the silverware OL@!
Since JKB is a vegetarian and many board members are too, that’s the way it’s going to be and I’ll tip my chefs hat to the east, to where a little bat lives.
The “Messiah” of lentil soups - “Red lentil ‘peasant’ soup with sizzling mint butter”
Essentially it’s a home style dish from the middle east and Turkey and perfect for the cooler months but can be eaten all year round. It can be modified for non-vegetarians and also if you don’t want the sizzling butter.
What you need:
- Olive oil, about 2 glugs worth
- 1 large brown onion, finely diced
- 1 carrot, finely diced
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon hot paprika
- 1½ teaspoons sweet paprika (only 1 teaspoon if not doing the sizzling butter)
- 1 tablespoon of tomato paste
- 200g red lentils
- 1.5 litres of vegetable stock (or chicken if you ain’t a vegetarian)
- ¼ cup fine bulgur (but Jools ain’t too fussed by this grain so it can be omitted)
- 2 vine ripened tomatoes, cut into quarters
- Sea salt
- freshly ground black pepper
- 40g butter (if you’re doing the sizzling butter part)
- ½ teaspoon dried mint
- lemon wedges to serve
Ok, heat your olive oil over a low/medium heat in a large, heavy based saucepan (get one of my cast iron pots, they rock!). Stir in the onion, carrot and garlic, than add the spices (cumin, hot paprika and 1 teaspoon of sweet paprika) and sweat (saute - if you want the fancy French term) them for 5-8 minutes, until the vegetables have softened.
Stir in the tomato paste and cook for a minute. Add the lentils and stock and bring to the boil, then cover and bring to the boil, stirring from time to time.
When the lentils have broken down and become creamy, add the bulgur for a bit of ‘bite’ and texture. Dice the tomato and add, than season with salt and pepper to taste for 10 minutes.
Now it’s ready to serve up into bowls. If you want to go for the sizzling mint butter, quickly heat the butter in a frypan (don’t burn the butter xxjr!) until foaming, then add the ½ teaspoon of remaining sweet paprika and the dried mint. To impress the guests, your squeeze or just yourself, swirl the sizzling butter into each bowl and serve with wedges of lemon.
If the lack of meat confronts the carnivore in yourself or your life, get yourself the finest chorizo money can buy, fry it up and add to the soup… delicious.
Enjoy your pukka meal!!!
With a gleam in my eye I sadly have to roughly quote from another favourite band… for I will not pass this way again. The work, wife, kids, travel and adventures have meant that time for Avalanche is impossible.
Thankyou for the laughs and hope you all get stuck in
Love Jamie xxx
_________________ Good food is a global thing - I love having a laugh doing it!
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