| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Simply, Antony |
1 |
servings |
INGREDIENTS
| 500 |
g |
Pui lentils |
| 2 |
|
Onions; finely diced |
| 2 |
|
Carrots; diced finely |
| 2 |
|
Sticks celery; finely diced |
| 50 |
g |
Dried cepes; soaked in hot water |
|
|
; for 1/2 hr |
| 1 |
|
Bottle red wine |
|
|
Olive oil |
| 2 |
|
Sprigs thyme |
| 50 |
g |
Smokey bacon; cut into lardons |
| 3 |
|
Cloves garlic |
| 1 |
pt |
Chicken stock |
INSTRUCTIONS
In a heated pan pour in some olive oil and allow to warm for a few minutes.
Next add the bacon and onions and allow them to sweat down. Stir around to
coat the bacon and onions in the oil. Add to the pan after a min, the
thyme, celery, carrots and garlic and leave to cool out for 5-8 mins.
Meanwhile squeeze the cepes dry in your hand and chop them finely. After
the ingredients in the pan have cooked out, add the cepes and stir again.
Next add 1/3 of the bottle of red wine and the liquor from the cepes.
Remember to do this slowly as there will be grit in the bottom of the bowl
which you do not want to get into the pan. The lentils go into the pan
after this and the rest of the wine and the stock. Let everything cook out
for the best part of an hour and then it is ready to serve.
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