Archive for Downsizer For an ethical approach to consumption
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jamanda
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Gratin of white cabbage & lentils in a Provençal sauce140g brown or green lentils
1/3white cabbage, about 375g/13oz shredded
25g breadcrumbs
25g parmesan (or vegetarian alternative), freshly grated
a drizzle of extra-virgin olive oil
For the tomato sauce
1 red onion, chopped
2 garlic cloves, chopped
1 red pepper, seeded and cut into postage stamp-sized squares
3 tbsp extra-virgin olive oil
1 tsp ground coriander
2 generous sprigs thyme
2x 400g cans chopped tomatoes
1 tbsp tomato purée
1 tsp caster sugar
leaves from 1 large sprig basil, roughly torn up
Method
Pre-heat the oven to 200°C/Gas 6/fan 180°C. Cook the lentils in boiling unsalted water for about 20- 30 minutes until just tender, then drain. Fry the onion, garlic and red pepper in the olive oil until soft (about 10 minutes). Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and sugar, and season with salt and pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.
Meanwhile, cook the cabbage in boiling salted water for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.
Mix the breadcrumbs and cheese, and scatter over the mixture in an even layer. Drizzle with a little extra olive oil. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.
(recipe by Sophie Gregson)
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jamanda
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Smoked haddock & Jerusalem artichoke gratin800g Jerusalem artichokes
squeeze lemon juice
25g unsalted butter, plus extra for dotting
5 shallots, finely sliced
2 bay leaves
1 large thyme sprig, leaves picked
250ml double cream
350g smoked haddock, skinned and cut into 2cm cubes
25g white breadcrumbs
Method
Peel the artichokes carefully with a sharp knife or peeler, cut them into 2cm chunks, then place into a bowl of cold water with the lemon juice to prevent discolouring.
Place a large saucepan over a medium heat and add the butter. When it begins to sizzle, add the shallots and a pinch of salt. Stir the shallots to coat them with the butter and cook for 5 mins until they begin to soften. Add the bay and thyme leaves and drained artichokes, then stir to mix them all together.
Add 200ml water to the pan, bring the mixture to a simmer, then reduce the heat and cover so that the artichokes cook gently for about 10-12 mins. When they are beginning to soften, add the cream, bring to a simmer again and cook until the sauce is reduced slightly and the artichokes are tender. Season the mixture with a little pepper, then remove from the heat and discard the bay leaves. At this point, you can chill the mixture, and finish the dish when you are ready. It will keep happily in the fridge for a few hrs.
Heat oven to 200°C/180°C fan/gas 6. Place the smoked haddock cubes in a gratin dish big enough to hold them in a single layer. Pour over the artichokes and sauce, spreading the mixture out evenly. Top with breadcrumbs and a few small dots of butter. Place the gratin dish on a baking sheet and bake for 30 mins, until the top is golden brown and bubbling.
(From the good food mag)
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jamanda
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One borrowed from Chez, and one I just noticed for future reference.
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