The Petit Salé recipe is my own adaption of a classic based on some other recipes I know where a little chilli is added to lentils.
Petit salé with red wine,
rosemary and lentils
Serves 6-8
Ingredients
600g Puy lentils
1.5 kg petit salé
3-9 tbsp olive oil
½ Bottle of red wine
6 garlic cloves, finely chopped
1 sticks of celery diced
1 Large Onions finely chopped
3 small carrots diced
15-20 Shallots or Small Onions
3 Bay leaves
Small bunch Thyme
leaves from 3 sprigs of rosemary
small bunch of small sage leaves pick off half leaves and chop
2 small red chillis, seeded and chopped
10 pieces sun-dried tomatoes in oil, drained and cut across into thin
strips
0.25 l chicken stock
3 tbsp chopped flat leaf parsley and a small bunch
salt
freshly ground black pepper
Preparation method
- Peel shallots/small onions and set aside.
- Wash lentils and leave to soak in water.
- Cover pork in water in large pan bring slowly to boil and simmer for 5 minutes, drain and wash in cold water, dry thoroughly.
- Put oil in a heavy pan or casserole and sear meat, remove add wine and reduce until you have reduced by two thirds pour into bowl and set aside
- Add the remaining oil to the pan and add the garlic, chopped onion, carrots, celery and chilli. Fry over a medium-high heat until the shallots are soft and lightly browned.
- Add the sun-dried tomatoes, lentils, red wine reduction, petit sale, chicken stock, shallots/small onions, half the parsley and other herbs tied and pepper add water until just covered and leave to simmer gently covered for 2 hours until the liquid has reduced slightly and the lentils are tender. Check the dish does not dry completely and that the meat is cooking.
Stir the remaining chopped parsley into the lentils and spoon them into a warmed shallow serving dish. Put the carved petit sale on top and serve.
The Pears are an old favourite but I had no thick cream and I'm afraid I over thickened the sauce with cornflour.
CHILLI PEARS WITH SPICED TOFFEE SAUCE
Pears poached with chilli and ginger and served with an Asian-spiced sauce are lighter than plum pud and more fun to eat
4 brown-skinned pears
750ml/112 pints sparkling wine
250g/9oz caster sugar
2 small red chillies
1 slice of fresh ginger
For the sauce:
150g/5oz soft brown sugar
150ml/5fl oz thickened cream
2 cardamom pods
4 each whole star anise and cinnamon sticks
2 tablespoons butter
To make the sauce, put all the ingredients in a pan, bring to the boil, stirring, and simmer for five minutes. You can do this stage beforehand.
Wash the pears, but do not peel them. Use a small, sharp knife to cut out the cores from the bottom and discard. Combine the sparkling wine, caster sugar, chilli and ginger in a pan and bring to the boil, stirring. Place the pears in the syrup and simmer for 30 minutes or more, until tender to the touch. Remove from the heat and set aside.
To serve, reheat the pears in their syrup. When they are hot, gently heat the sauce. Drain the pears well, and place in the centre of four shallow soup plates. Strain the hot sauce over the top so that it coats each pear completely. Pick out the star anise and cinnamon and arrange at the foot of each pear.
