09/10/2014

Cod with Cavolo Nero & Puy Lentils

Lentils are something that I enjoy eating on occasion, Puy lentils a variety I regard as quite special.

Today, a variation on a classic Cod & Puy - you can read my thoughts on lentils in the link, but generally, I regard them as fairly inoffensive and perfectly good to eat every now and again ... if that's what you want to do.

Puy lentils, a Protected Designation of Origin green lentil variety from the Le Puy region of France owes its distinct character to the terroir within which it grows.

It's autumn, and so I'm bulking this meal out a little ...

Constituents

Fish - Cod, although any white fish will do, skin on and fried in butter

Cavolo Nero & Puy Lentils - Cavolo Nero, Puy lentils, sea salt, black pepper, sprinkle of chilli flakes and your favourite paleo fat, goose fat, here

Method

Steam your Cavolo Nero for a few minutes before transferring to a large skillet with your favourite paleo fat, toss in the drained lentils, add sea salt and black pepper along with a sprinkle of chilli flakes and warm through.

Warm some butter through in another skillet and fry the fish, skin side down for a few minutes. Loosen the fish by giving the skillet a gentle shake and flip over. Switch the heat off and let the other side cook through in the residual heat for a really tender piece of fish.

Serve out, kale and lentils down with the cod to crown.

07/10/2014

Chilli Con Carne Sweet Potato

Quick and dead easy ... it's leftovers!

Chilli Con Carne Sweet Potato

Commit a sweet potato cut in half to the oven, set to 180C for about 30 minutes.

Take some leftover Chilli Con Carne and warm it through in a pan.

Dress a plate with some salad leaves and maybe some chilli sauce*.

Prepare the rest: grated local sheep cheese, matchstick cucumber and tomato, horse ear spring onions and some soured cream.

Great! The potato is ready ...

Pop it on the plate, good slab of butter, Chilli Con Carne, cheese, soured cream and the salad ingredients. Sea salt and black pepper.

Dinner is served!

Great! Feeling replete but not overly full and ready for an evening of fencing ...

*The sauce I slathered over is my own chilli sauce: red chillies, powdered ginger, powdered garlic, sea salt, white pepper, cider vinegar & lemon juice. Purée well and pass through a sieve. Thicken with a little arrowroot if necessary.

05/10/2014

Grilled Herring

Simple as simple can be ...

Grilled Herring


Fish, grilled and chilli sauce*.

Beautiful!

*The sauce I slathered over is my own chilli sauce: red chillies, powdered ginger, powdered garlic, sea salt, white pepper, cider vinegar & lemon juice. Purée well and pass through a sieve. Thicken with a little arrowroot if necessary.