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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
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Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
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Sunday, 17 February 2013

Red Lentil Fragrant Spiced Salad with currants and capers



Even if you do not like lentils, I urge you to try this amazing recipe.  The spices are not overpowering, they add a subtle fragrance that seems to match so well to many main dishes I cook for my family.  

So delicious, it is excellent and so easy to eat on it’s own.  

Favourite Son hoovers this up for seconds and thirds helpings. 

I don't even need to try and hide the lentils from Wilbur!


Our next blog will be recipe for Nigella's Lamb.

Nigella Lawson’s balsamic bay-leaf lamb roast paired with the aromatic spices of Belinda Jeffery’s red lentil salad seems to me, a perfect and palate pleasing match for a summer menu choice.  The lentils will soak up the luscious juices from the lamb.  







Red Lentil Fragrant Spiced Salad with currants and capers

Serves 6 as a side dish.

Preparation                    15 – 20 minutes
Cooking                          3 –   5 minutes (using water that is boiling)
Mixing                             5 -  10 minutes

Ingredients

300 gram dried red lentils (sold in most supermarkets near the soups – look red/orange)
90   gram currants  - allow these to soak and soften a bit in some of the measured out oil/vinegar
¼   cup  baby capers (either rub off the salt OR drain well)
½   red onion very finely sliced into slivers
¼   red capsicum very finely diced                              (Optional)
1   stalk of young fresh celery – very finely sliced       (Optional)
Handful of baby spinach leaves – roughly shredded  (Optional)
Mint and parsley leaves – roughly chopped.    Reserve some leaves for final garnish.

Dressing

80 -  100 ml   light olive oil   (start with 80ml – add the other 20ml at the end if needed)
25 – 30 ml  red wine vinegar
1 tablespoon  white sugar
1 teaspoon sea salt – grind
Freshly ground black pepper – to your taste preference
1   teaspoon  ground cumin
½  teaspoon  English mustard powder (hot if you prefer)
1   teaspoon  curry powder
¼  teaspoon  nutmeg ground – or freshly grated if possible
¼  teaspoon  cinnamon ground

Options:

Handful of toasted pine nuts        and/or    some lemon  OR   lime zest    or wedges

Baby spinach leaves   OR     Baby Kale leaves


Method

Dressing

Whisk all dressing ingredients together in a jug to thoroughly dissolve.  Pour onto a large serving platter with a raised lip.

               Lentils

Bring a large saucepan of water to a rapid boil.
Place lentils into a sieve and thoroughly check for any discoloured lentils or small stones. 
Rinse lentils, swishing about thoroughly until water runs clear.
Place the lentils into saucepan of rapidly boiling water.  NEVER add salt to lentils during cooking.
Boil the lentils for 2 – 3 minutes only.  Don’t walk away – they cook very quickly.  Test a few to check they are tender but still retain some firmness.  Must not overcook or they turn to mush.
Pour them back into the sieve to drain and shake to remove excess water. Do not rinse again.

Tip cooked lentils into the dressing in the platter.
Mix well to coat the lentils with the salad dressing.
Add the remaining ingredients – currants, capers, onion, leaves etc and mix well
Allow to cool and soak up the dressing.  Can be served at the temperature you want – still a little warm or cooled to room temperature.
Add the reserved olive oil if needed.

Prior to serving – mix again and garnish as desired. 

                                                              Enjoy!      Colleen

4 comments:

  1. my family including 3 hungry teenage boys LOVE this salad but pay attention to peach tart's advice about not overcooking the lentils - Stay with the lentils while cooking - it was still delicious even though soft - will do better next time

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  2. i made this in summer but been warm last weekend even thoug winter so did it again to serve with chciken and bbq. had to tell you tasted even better now i got the ideas of how to mix it. Thanks. will try mnore of yor recipes.

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  3. made this last night and wanted to let you know how tasty is was. please make more lentil cooking

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  4. love this. must have made it 10 times and always tastes good people forget they are eating lentils

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