The Peterborough Evening Telegraph - - Food & Drink -

(Serves 4) Gizzi’s nu­tri­tional break­down: One serv­ing of a sausage and lentil casse­role has 576 kcals and 10.9g of fat. 1tbsp olive oil 8 veni­son sausages 4 slices of smoked ba­con, loin meat only • 8 medium shal­lots, peeled and cut in half • 2 car­rots, cut into chunks • 8 cloves gar­lic, peeled and left whole Pinch of dried chilli flakes Sprig of rose­mary A few sprigs of thyme 1tsp tomato puree 250g Puy or green lentils 10 ju­niper berries 300ml port 1 pint fresh chicken stock 1tsp red­cur­rant jelly ½ a small bunch of fresh pars­ley, roughly chopped

Heat the oil in a large casse­role pan. Throw the sausages in and brown them all over. Re­move from the pan then add in the ba­con. Fry the ba­con for a minute or two, then throw in the shal­lots and gar­lic. Fry for about five min­utes or un­til the ba­con is golden and be­com­ing crisp and the shal­lots, car­rots and gar­lic cloves have some colour. For the last minute of cook­ing add in the chilli flakes, herbs and ju­niper berries. Add the tomato puree and cook for a fur­ther minute.

Pour in the lentils so they can in­fuse in all of the flavours, then cover with the port and stock. Bring to the boil, then turn down to a sim­mer. Add the sausages back to the pan over with a lid and let it sim­mer away for 30 min­utes or un­til the lentils have drunk up most of the stock and have left a rich sauce. Stir in the red­cur­rant jelly and serve sprin­kled with pars­ley.

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