Like most individuals in Eighties Britain, I didn’t actually perceive lentils, though I used to be an expert prepare dinner in my 20s on the time. Till, that’s, I had them at a restaurant in France, which braised them very fastidiously; thereafter I used to be for ever a convert. My favourites are French puy, Italian casteluccio and Spanish pardina, as a result of they’re all refined, resilient and scrumptious; they’re versatile, too, and complement all kinds, from fish and meat to greens. The wealthy, Italian-style braised lentils for immediately’s pasta can even act as a base for all method of different dishes, they usually style higher reheated the following day – it’s the very best earthy consolation meals possible and simply so occurs to be significantly good for you, too. The fish dish, in the meantime, is an entire distinction, and full of candy and spicy flavours extra paying homage to southern Spain and north Africa.
Cod fillet with spiced puy lentils and garlic butter crisps (pictured prime)
This spiced, fragrant mixture pairs fantastically with grilled fish or hen, and it’s completed with selfmade garlic-and-parsley-butter crisps. The lentils work equally properly with none protein and simply grilled bread and salad as a substitute.
Prep 20 min
Prepare dinner 50 min
Serves 4
For the spiced lentils
200g puy lentils
20ml rapeseed oil
1 shallot, peeled and finely chopped
10g contemporary ginger, peeled and finely grated
1 garlic clove, peeled and finely grated
1 small purple chilli, stalk, pith and seeds discarded, flesh finely chopped
1 tbsp floor cumin
25g balsamic vinegar
10g chilli sauce – I like an old school one corresponding to Lingham’s
15g candy soy sauce
250ml tomato juice
30g tomato passata
Juice of ½ lime
1 small bunch coriander, washed, leaves roughly chopped, tender stems finely chopped
Flaky sea salt
For the garlic butter
1 garlic clove, peeled and grated
50g softened butter
Juice of ½ lemon
30g parsley leaves, roughly chopped
Salt
For the potato crisps
Vegetable oil, for frying
2 maris piper potatoes (about 400g), peeled
Wonderful sea salt
For the cod
4 160g sustainably-sourced cod fillet parts, ideally thick ones
Salt and pepper
25ml rapeseed oil
1 sprig contemporary rosemary
50g butter
Wash the lentils totally in a bowl of chilly water for 5 minutes, then drain and tip right into a saucepan. Add chilly water to cowl, convey to a boil, prepare dinner for 15-20 minutes, till simply tender, then drain and depart to chill.
In the identical pan, warmth 20ml rapeseed oil, then sweat the shallot, ginger, garlic and chilli till delicate however not colored; add a tablespoon or two of water to assist them alongside. Add the cumin and balsamic vinegar, convey to a boil, then stir within the chilli and soy sauces, tomato juice and passata. Fold within the drained cooked lentils, convey to a boil, then take off the warmth and stir in lime juice, coriander and salt to style.
Now for the garlic butter. Combine the garlic, delicate butter, lemon juice, parsley and salt till mixed, then put aside at room temperature.
Ideally, prepare dinner the crisps in a deep-fat fryer; alternatively, use a big, heavy-based saucepan. Both approach, fastidiously warmth the oil to 180C.
In the meantime, and ideally utilizing a mandoline, minimize the potatoes into 1-2mm-thick slices, then wash and dry on a tea towel. When the oil is scorching, fastidiously add the potatoes, in batches if want be, and fry, stirring gently with a slotted spoon, for 2 to 3 minutes, till gentle golden brown. Elevate out with the slotted spoon and drain on kitchen paper.
In a big bowl, soften the garlic butter, add the new potato crisps, season with salt and toss. Preserve heat in a low oven.
Utilizing kitchen paper, pat dry the cod and season with salt and black pepper. Warmth the oil in a nonstick pan till scorching, however not smoking, then lay within the cod, pores and skin aspect down. Add the sprig of rosemary, then fry on a excessive warmth for 2 to 3 minutes, till the pores and skin begins to brown across the edges. Flip the cod fillets, add the 50g butter and prepare dinner on a medium warmth for 2 minutes extra, spooning the new butter over the fish till cooked by means of and evenly colored throughout. Examine the fish is finished by piercing it with a wood toothpick – it ought to go easily during and with out resistance. Elevate the fish out of the pan and on to a plate lined with kitchen paper to empty.
Gently reheat the lentils, then spoon a superb serving to on to 4 plates. Prime every with a cod fillet, put a stack of 5 or 6 garlic crisps on prime and serve instantly.
Braised lentils with tagliatelle and toasted brioche crumbs
An Italian peasant dish of wealthy, earthy lentils and silky, contemporary pasta. It’s surprisingly scrumptious and based mostly on a meal we typically had for workers lunch after I labored at the Lord Byron lodge in Rome after I was 20. We ate like kings! Ideally, prepare dinner the lentils the day earlier than, chill, then reheat gently.
Prep 15 min
Prepare dinner 45 min
Serves 4
250g dried puy lentils
50ml rapeseed oil
1 small carrot, trimmed and finely diced
1 shallot, peeled and finely diced
¼ leek, washed and finely diced
2 garlic cloves, peeled and crushed
1 sprig contemporary thyme, or 1 pinch dried thyme
1 small bunch flat-leaf parsley, leaves and delicate stems, coarsely chopped, plus further to complete
750ml scorching vegetable inventory, plus an additional 100ml if reheating the lentils the day after
Salt and black pepper
75g butter
50g brioche, blitzed to coarse breadcrumbs
500g contemporary tagliatelle
Grated parmesan, to complete
Wash the lentils totally in a bowl of chilly water, turning them regularly, for 5 minutes, then drain.
Put the oil in a heavy-based casserole, then gently sweat the carrot, shallot, leek and garlic, stirring usually, for eight to 10 minutes, till delicate however not colored; add a splash or two of water to assist them alongside. Add the lentils, thyme and parsley, then pour in 750ml vegetable inventory and depart to prepare dinner at a delicate simmer for 25 minutes to half an hour, till tender. Take off the warmth, season with salt and pepper to style, then depart to chill. If potential, switch the cooled lentils to a container, cowl and chill in a single day; in any other case, switch to a big, clear pan and proceed as under.
Soften 25g butter in a small frying pan over a medium warmth till it’s effervescent, then stir within the brioche crumbs and toss till properly coated. Season with a pinch of salt and preserve cooking and stirring till they brown evenly. Take off the warmth and depart to chill.
While you’re able to serve up, gently reheat the lentils with the remaining inventory and a 50g knob of butter – they need to look very moist. Alter the seasoning, and add extra chopped parsley to style; preserve the lentils liquid and add a bit extra inventory if they appear dry.
In the meantime, prepare dinner the contemporary tagliatelle in boiling salted water for 2 to 3 minutes, till al dente. Drain the pasta, tip it straight into the lentil pot and toss and stir to coat and mix. Season with salt, pepper and grated parmesan to style, then divide between warmed shallow bowls and serve instantly topped with the crisp brioche crumbs and with extra grated parmesan on the aspect for individuals who need it.
