I like to eat this as a soup but allowing to thicken will give a wonderful lentil - curry like texture. The parsnips are added to the pan first to ensure thorough cooking to the point of overcooked. This is the beauty of this dish, the contrast in textures between the lentils, parsnips and blanched almonds, giving an incredible crunch against the softness of the parsnip and slight give in the lentils.
Serves 4- 6
RECIPE;
3 tbsp olive oil
25g unsalted butter (optional)
6 parsnips (cut into bite sized pieces)
300g red split lentils (washed)
1 large onion (finely sliced)
2 cloves of garlic (finely chopped)
1 tbsp of tomato puree
1 litre of good chicken stock
1 tsp of red wine vinegar
sea salt
whole blanched almonds
fresh coriander to garnish
SPICES;
2 tsp garam masala
1 1/2 tsp of ground coriander seed
1 tsp of ground cumin seed
1 tsp of black peppercorns (finely ground)
1 tsp of fenugreek
1 tsp of turmeric
METHOD;
Saute the parsnips in the olive oil until starting to colour, add onion and garlic, add the butter allow the onion to soften then add all of the spices, stir to combine then add tomato puree. Allow to cook for 1 minute then add stock and lentils. Bring to the boil for ten minutes then turn down to a simmer. Add 1 tsp of red wine vinegar and allow to simmer for 25 - 30 minutes or until lentils are cooked . If a soup consistency is preferred, top up with boiling water. Check for seasoning throughout cooking, be mindful of saltiness if using bought stock.
TO SERVE;
Ladle into bowls or similar receptacles sprinkle fresh chopped coriander and blanched almonds.
Saturday 24 October 2009
Monday 19 October 2009
SPICED RED LENTIL SOUP WITH CARROT
Is it not funny how some ingredients you eat time and time again but never actually cook. This has always been the case with lentils, but boy can i eat them, but never have i cooked them -that is until now! I am not ashamed to admit that i have nearly purchased on many occasions but shy away, probably through fear of a kitchen disaster. So i found myself with a 500g packet of red split lentils, a handful of ideas - but the last of the weeks shopping. Not a problem as i have always prided myself on the ability to make good use of leftovers and sparse ingredients!
THE RECIPE;
SERVES 6;
250g red split lentils (washed and drained)
6 medium carrots (roughly chopped)
3 tbsp of olive oil
1 large onion (sliced)
1 litre of good chicken stock or veg stock
1 tbsp of tomato puree plus 1 teaspoon
2 cloves of garlic (finely chopped)
2 cm piece of fresh ginger (finely chopped)
2 tsp garam masala
1 tsp of cumin (freshly ground)
1 tsp of coriander (freshly ground)
10 black peppercorns (freshly ground)
1 tsp of turmeric
Sea salt
METHOD;
Heat a large enough pan with the olive oil, once hot add the onions,garlic and ginger and saute for 5 minutes (do not allow to burn). After 5 minutes add the spices and tomato puree - cook for 1 minute, add the carrots cook for a further minute then add the stock and lentils. Bring to the boil and allow to cook for 10 minutes, then turn down the heat and simmer for a further 35 minutes. You will more than likely have to top up with boiling water during simmering, how much depends on how thick you like your soup. Check for seasoning during cooking, but be aware of salt levels if not using homemade stock.
NOTE;
This is a very economical dish to make, and very healthy, you could cut back on the olive oil to 2 tbsp. You do not have to stop at just the soup. Various garnishes could be added on serving or just eat with Naan or flat bread. A small knob of unsalted butter in each dish is a welcome addition and some crisp fried onions could be added great texture.
THE RECIPE;
SERVES 6;
250g red split lentils (washed and drained)
6 medium carrots (roughly chopped)
3 tbsp of olive oil
1 large onion (sliced)
1 litre of good chicken stock or veg stock
1 tbsp of tomato puree plus 1 teaspoon
2 cloves of garlic (finely chopped)
2 cm piece of fresh ginger (finely chopped)
2 tsp garam masala
1 tsp of cumin (freshly ground)
1 tsp of coriander (freshly ground)
10 black peppercorns (freshly ground)
1 tsp of turmeric
Sea salt
METHOD;
Heat a large enough pan with the olive oil, once hot add the onions,garlic and ginger and saute for 5 minutes (do not allow to burn). After 5 minutes add the spices and tomato puree - cook for 1 minute, add the carrots cook for a further minute then add the stock and lentils. Bring to the boil and allow to cook for 10 minutes, then turn down the heat and simmer for a further 35 minutes. You will more than likely have to top up with boiling water during simmering, how much depends on how thick you like your soup. Check for seasoning during cooking, but be aware of salt levels if not using homemade stock.
NOTE;
This is a very economical dish to make, and very healthy, you could cut back on the olive oil to 2 tbsp. You do not have to stop at just the soup. Various garnishes could be added on serving or just eat with Naan or flat bread. A small knob of unsalted butter in each dish is a welcome addition and some crisp fried onions could be added great texture.
Saturday 17 October 2009
LE CHAMPIGNON SAUVAGE
Birthdays, believe it or not this one time of year that most thirty plus people dread need not be such a time for depressive episodes or those sleepless nights staring into space that even sheep counting cannot pacify, tossing and turning whilst worrying about wrinkles and such. Use this magical time in your life as an excuse to visit a top restaurant, this is exactly what we did recently. The restaurant in question Le Champignon Sauvage just happens to be an all time favourite of ours, so much so that it could possibly leave us in danger of not visiting any other establishments for the foreseeable future. I do not feel for this reason that i can give an unbiased account of our meal this time or on the previous visits but what i can do is tell you about the wonderful experience that Le Champignon Sauvage offers, the beautiful cooking, the warm welcome and great ambiance.
First a little background Le Champignon Sauvage is located in Cheltenham - Gloucestershire, nestling on the edge of the delightful Cotswold's. The restaurant is run by a husband and wife team with a very small brigade in the kitchen and two extra staff front of house. The couple are probably one of the most respected in the restaurant industry, due to there dedication to there restaurant with David never missing a kitchen service since opening. Helen his wife deserves equal credit for the way she runs the front of house. With two Michelin stars , 8/10 in the good food guide, 4 AA stars, Cateys,chef of the year and a list of awards and achievements too long to list, this is a serious restaurant at the top of it's game but without a hint of attitude. As paying customers you are made more than welcome. The meal will start with elegant little Gougeres, lovingly handmade at the restaurant, then a shot glass of soup with a froth or foam on top. Pea and coconut is just one of the few we have had. These two amuses are as much a part of the restaurant as the two michelin stars. Breads are too die for, normally presented in 3 -4 different variety's, and all hand baked on the premises. There is a choice of two menus one priced at £25 for two courses and £30 for three courses, which allows you to substitute a cheese course for dessert or cheese as a separate course for £9 supplement (cheese comes with handmade biscuits and bread ,made on the premises).The second menu is priced at £45 for two courses, £55 for three courses or £64 for three courses and cheese. The second menu naturally makes use of more expensive ingredients such as scallops. Coffee and petit fours are £3 per a person and really showcase the skill that this establishment operates at. Mini rum baba, chocolates and nougat can be found among the offerings. The style of cooking is French with inspiration coming from across the globe. Although the cooking has it's roots in the Terroir modern methods are embraced but not abused, and clever use of wild and foraged foods abound. This restaurant proves that good ingredients, skills and knowledge can produce exceptional food from sometimes humble ingredients. On my last visit to start, i ordered a Thai vegetable broth with lemongrass oil which actually tasted of Thailand rather than a miss matched grouping of south east Asian ingredients, for main course i had lamb with Moroccan spices and a chick pea puree, which had been elevated to new heights.
David Everitt Matthias is perhaps one of the only truly world class chefs that Britain has produced as not many can claim the level of skill, knowledge and expertise across all departments in the kitchen and not forgetting skills in wild foods and butchery. I like to think of David Everitt Matthias as Britain's answer to Thomas Keller, but as the saying goes behind every great man is a women and this truly is the case. What would Le Champignon Sauvage be with only excellent cooking, the whole experience is not just based on food alone. The service from the start to finish is truly great with everyone made to feel a part of the restaurant experience.
But the one question i have and i do know others often ask, is why do they only have two Michelin stars? Is it because thirty staff are not on hand? The cooking is of three star quality and the service can match. It is about time Michelin gave this restaurant the credit that is so deserved.
First a little background Le Champignon Sauvage is located in Cheltenham - Gloucestershire, nestling on the edge of the delightful Cotswold's. The restaurant is run by a husband and wife team with a very small brigade in the kitchen and two extra staff front of house. The couple are probably one of the most respected in the restaurant industry, due to there dedication to there restaurant with David never missing a kitchen service since opening. Helen his wife deserves equal credit for the way she runs the front of house. With two Michelin stars , 8/10 in the good food guide, 4 AA stars, Cateys,chef of the year and a list of awards and achievements too long to list, this is a serious restaurant at the top of it's game but without a hint of attitude. As paying customers you are made more than welcome. The meal will start with elegant little Gougeres, lovingly handmade at the restaurant, then a shot glass of soup with a froth or foam on top. Pea and coconut is just one of the few we have had. These two amuses are as much a part of the restaurant as the two michelin stars. Breads are too die for, normally presented in 3 -4 different variety's, and all hand baked on the premises. There is a choice of two menus one priced at £25 for two courses and £30 for three courses, which allows you to substitute a cheese course for dessert or cheese as a separate course for £9 supplement (cheese comes with handmade biscuits and bread ,made on the premises).The second menu is priced at £45 for two courses, £55 for three courses or £64 for three courses and cheese. The second menu naturally makes use of more expensive ingredients such as scallops. Coffee and petit fours are £3 per a person and really showcase the skill that this establishment operates at. Mini rum baba, chocolates and nougat can be found among the offerings. The style of cooking is French with inspiration coming from across the globe. Although the cooking has it's roots in the Terroir modern methods are embraced but not abused, and clever use of wild and foraged foods abound. This restaurant proves that good ingredients, skills and knowledge can produce exceptional food from sometimes humble ingredients. On my last visit to start, i ordered a Thai vegetable broth with lemongrass oil which actually tasted of Thailand rather than a miss matched grouping of south east Asian ingredients, for main course i had lamb with Moroccan spices and a chick pea puree, which had been elevated to new heights.
David Everitt Matthias is perhaps one of the only truly world class chefs that Britain has produced as not many can claim the level of skill, knowledge and expertise across all departments in the kitchen and not forgetting skills in wild foods and butchery. I like to think of David Everitt Matthias as Britain's answer to Thomas Keller, but as the saying goes behind every great man is a women and this truly is the case. What would Le Champignon Sauvage be with only excellent cooking, the whole experience is not just based on food alone. The service from the start to finish is truly great with everyone made to feel a part of the restaurant experience.
But the one question i have and i do know others often ask, is why do they only have two Michelin stars? Is it because thirty staff are not on hand? The cooking is of three star quality and the service can match. It is about time Michelin gave this restaurant the credit that is so deserved.
24-28 Suffolk Road
Cheltenham
Gloucestershire
GL50 2AQ
- Tel . 01242 573449
Open for lunch and dinner tuesday to saturday.
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