Here's a hearty winter-warmer for you all to enjoy. Surprisingly, I had never cooked with dried pulses before this meal due to the fact that you need to soak them overnight and I am normally a "throw together what I feel like at the time" sort of guy. However, I'm glad that I took the time because it has changed my world. It is amazing how filling this meal is and tastes absolutely divine. I have used pork sausages but you can experiment with other meats - lamb sausages would work tremendously with a couple of sprigs of rosemary instead of the herbs used here.
Ingredients:
10 Large Premium Pork Sausages (I used Cumberland)
100g Dried Yellow Split-Peas
100g Dried Red Lentils
100g Dried Green Lentils
100g Dried Haricot beans
2 Brown Onions (Thinly Sliced)
Chicken Stock
400g Tin of Chopped Tomatoes
Tin of Sweetcorn
2 Tbsp Fresh Oregano (Finely Chopped)
2 sprigs of Basil
2 Bay leaves
2 Garlic Cloves (Crushed)
1 Tbsp Tomato Puree
Preparation:
Soak the dried pulses in plenty of water overnight.
Method:
1. In a large heavy based casserole dish, brown the sausages in a little butter and oil over a medium-high heat, then remove and set aside.
2. Lower the heat and, in the same fat, gently fry over the onions for 5 mins, then add the garlic and fry for a further minute.
3.Add your drained pulses and fry for another minute before adding enough chicken stock to just cover everything. Put the sausages back in the casserole, add the chopped tomatoes, tomato puree, oregano, bay leaves and salt and pepper to taste. Bring just to the boil then reduce to a low heat and simmer for an hour.
4. 10 minutes before the end, add the sweetcorn and whole sprigs of basil.
5. Remove the bay leaves and basil before serving with some crusty bread and butter.
No comments:
Post a Comment