Kimchi mixed mushrooms and puy lentil casserole

It was a full-on week at work and I’m still getting to grips with how things run with my new employer.   I was in Sainsbury’s yesterday and really craved mushrooms.  Before long, my shopping basket had the following – shiitake, oyster and enoki mushrooms, a jar of kimchi and kale.

I made my go-to recipe for puy lentil casserole by Ina Garten (Barefoot in Paris) with the addition of kale, parsnips and ginger to boost the earthy flavours.

The mushrooms were cooked very simply as follows:

Kimchi mixed mushrooms (serves 2)

Prep and cooking time: 5 minutes

Ingredients:

  • 1 tsp coconut oil
  • 200g mixed mushrooms (trimmed, stemmed, cleaned)
  • 1 tbsp kimchi
  • 1/2 tsp herb de provence
  • salt and pepper to taste

Method:

  1. Heat oil in a non-stick pan
  2. Add the mushrooms and stir in the oil for a minute
  3. Add the kimchi and herb the provence.  Leave to cook for another minute
  4. Season with salt (be mindful that the kimchi is salty) and pepper

Serve up the puy lentil casserole in a bowl and top with the kimchi mushrooms.

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Chicken and lemon, served with puy lentils

Hubby bought me The Complete Robuchon cookbook for Christmas.  There are over a gazillion recipes in the book ranging from back to basics, to fabulous bistro-style food.

For lunch today, I made Chicken with Lemon, from the cookbook, and served it with another french recipe, puy lentils, from Barefoot in Paris.  The dish is not to be mistaken for another favourite dish of ours, lemon chicken.  The original Robuchon recipe calls for 100ml olive oil and majoram. I used about 2 1/2 tbsp of olive oil, and rosemary, bay leaves, 1 tbsp Madeira wine and garlic instead.  The recipe also uses chicken on the bone, which gets my thumbs up as it is more economical than chicken breast.  Here is the recipe, modified slightly:

Ingredients:

  • 2 chicken thighs and 2 drumsticks
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 lemon, sliced
  • 1 onion, sliced
  • 1 clove of garlic, unpeeled
  • 2 1/2 tbsp olive oil
  • 2 tbsp Madeira wine
  • salt and pepper

Method

  1. Place the onions, garlic, lemon slices, herbs and chicken in a baking dish
  2. Coat with olive oil and season with salt and pepper
  3. Leave to marinade in the fridge for 30 minutes
  4. Pre-heat the oven to 180 degrees celsius
  5. Remove the chicken, and place the baking dish with the onions and lemon in the oven
  6. Brown the chicken in a pan for 5 minutes on all sides
  7. Remove the baking dish from the oven and transfer the chicken to the dish
  8. Add the Madeira wine and cook for 30 minutes in the oven, basting the chicken in the juices every 10 minutes
  9. Serve with puy lentils

Salmon and puy lentils

I have never liked salmon – I always found it too ‘meaty’ for fish, so have never cooked it.

I’ve been watching the Barefoot Contessa on Food Network recently, and decided to order one of hers cookbooks, ‘Barefoot in Paris – Easy french food you can cook at home’. The book arrived yesterday and I’ve found some lovely, inspiring recipes. I decided last night that I would try one of her recipes – Salmon with Lentils, for dinner tonight. I can’t not eat salmon forever…..

 

Hubby loved this dish! My very first salmon.