|Archive for Downsizer For an ethical approach to consumption
Petit Sale aux LentillesI made this from scratch for our guests at the meet last weekend and was quite chuffed with it, so here you go. The recipe comes from Roast Chicken and Other Stories by Simon Hopkinson which I heartily recommend to anyone who doesn't have a copy. The brine recipe is from Jane Grigson.
1.8kg belly pork, rind on bones in
1 quantity brine
500g Puy lentils
12 small carrots, peeled
20 pickling onions, peeled
12 celery sticks, cut into 3" bits
2 bay leaves
3 cloves (stick them into the carrots or onions for ease of removal)
2 sprigs of thyme
Flat leaved parsley
First brine your pork.
The brine needs:
350g brown sugar
50g saltpetre (I left this out.)
1 tsp juniper berries
pinch grated nutmeg
2 bay leaves
3 thyme sprigs
1 tsp peppercorns
Boil up the water, sugar, salt and saltpetre. Add coarsely ground herbs and spices. Leave to cool completely then strain.
Put the pork in and leave it for three days. You may need to weight it down.
Remove meat from brine and allow to drain.
Put it into a large pot and cover it with cold water.
Bring to the boil and drain again.
Put pork back in pot and cover with 1.75l water.
Bring to boil then poach gently for 30 minutes.
Add everything else except butter.
Simmer for about another hour until lentils are tender.
Remove pork and carve it up according to your whims.
Reduce lentilly bit if necessary then add butter and chopped parsley. Season if needed.
Put pork back in and warm through.no smilies
Hmmm... I may have to try that with part of one of next week's pigs...no smilies
I'd assume that you could use whatever brine/cure you fancied on the meat. I added some fennel to ours.no smilies
it was rather wonderful, will have to try making it myself :Dno smilies