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Lentil soup with crispy bacon, scallions and parsley cream & Griddle flat breads
Lentil Soup with crispy bacon, scallions and parsley cream
8 rashers smoked streaky bacon (preferably dry cure)
1 dessertspoon cooking oil
2 medium onions, peeled and finely chopped
1 large carrot, peeled and cut into ½ cm dice
2 sticks celery, cut into ½ cm dice
1 tablespoon tomato puree
2 cloves garlic, crushed
1 bay leaf (optional)
200g red lentils, rinsed in cold water
1.25 Litres chicken stock ( made with 2 cubes or recipe as follows)
4 finely sliced scallions
100ml sour cream
Handful chopped flat leaf parsley
Chop 4 rashers of the bacon into small dice.
Heat the oil in a saucepan and add the bacon.
Cook until golden and crispy and then add the onions, carrot and celery.
Lower the heat, place a lid on top and cook for 10 minutes, stirring occasionally.
Remove the lid and add the bay leaf, garlic and tomato puree.
Cook out for 2 minutes then add the lentils and stock.
Bring to the boil and then simmer for 25 minutes.
Check the seasoning and remove the bay leaf.
Cook the remaining bacon in a dry pan until crisp and golden. Drain on kitchen paper and chop.
Chop the parsley finely and mix into the sour cream.
Spoon the soup into bowls, top with a dollop of the parsley cream and a scattering of the scallions and bacon.
Homemade Chicken Stock
750g chicken wings
1 carrot, peeled and coarsely chopped
2 onions, peeled and coarsely chopped
2 sticks celery, chopped
few sprigs fresh thyme, bay and rosemary
6 black peppercorns
Place the wings on a roasting tray and place in a 200oc oven and roast until golden – about 30 minutes.
Transfer to a large saucepan and cover with cold water.
Add the other ingredients and bring to the boil.
Simmer for at least 2 hours but preferably 4, keeping the liquid topped up.
What you don't use can be frozen.
Griddle Flat breads
300g plain flour ( or a 50/50 mix of plain and wholemeal or plain and gram flour)
½ teaspoon salt
1 sachet (7g) dried instant yeast
2 tablespoons natural yoghurt
1 tablespoon olive oil
about 150ml lukewarm water
Place the flour in a bowl and mix in the salt and yeast.
Make a well in the centre and add the yoghurt, oil and half the water.
Mix adding as much water as you need to make a loose dough.
Turn onto a floured surface and knead for 3 minutes.
Place back in the bowl and cover with a damp teatowel or cling and leave for an hour.
After an hour place the dough on a floured surface and cut into 6 pieces.
Heat a dry pan or griddle pan on medium high heat.
Roll each piece into a ball and then roll out into a round about 7 inches in diameter.
Place on the griddle and when bubbles appear (after about 45 seconds) flip over and cook for the same time on the other side. Repeat with the remaining dough.
Our resident chef Paula McIntyre helps you through her weekly Saturday Magazine recipe spot. Our…