18 October 2012

Lentils, beetroot, mozzarella, mushrooms

Having parttime vegetarian F. for lunch I looked for inspiration in Maria Elia's The Modern Vegetarian and made this version: rinse 200 gr lentils and soak them for an hour. Then boil  a couple of small beetroots ( ca 250 gr) which will take just under an hour as well.

In the meantime start with the dressing, with 2 tsp grated ginger, 2 grated cloves of garlic, 2 tbsp Dyon mustard, 1 tbsp lemonjuice, 30 cl sherry vinegar, 70 cl sesame oil, 1 tbsp soy sauce, 1 tbsp sugar (make sure everything is at room temperature!).

After soaking the lentils cut 1 big or 2 small onions finely, do the same with 2 cloves of garlic. Soften them in some oil then add the lentils and 2 bay leaves. Cover (just) with water and cook for about 25 mins. Peel the beetroots and cut into wedges.

Cut a buffalo mozzarella in pieces. Slice 8 mushrooms and fry them quickly on both sides. They should still have a bite.

Serve as shown, with the dressing added and some rocket and coriander leaves.

8 October 2012

Papardelle with rib ragĂș

By Nigel Slater: (enough for 6 people) 
Onion 1 large one, celery 3 ribs,  large carrots 3,  butter 50g,  baby pork ribs 1kg, cut into short racks (about 3 bones each) mushrooms 250g, beef stock 800ml,  pappardelle 250g, olive oil a little 
Peel and finely chop the onion, celery and carrots. Melt the butter in a large, deep casserole, add the ribs and brown lightly. Add the vegetables and cook for 15 minutes, stirring from time to time, till slightly softened. Finely chop the mushrooms, add to the pan and continue cooking for 5 minutes. Add the stock, bring to the boil, then turn down to a simmer and cook, covered, at a low bubble for a good 3 hours, stirring from time to time. Take the lid off for the last half hour.
Bring a pan of water to the boil, salt generously and add the pappardelle. Cook until al dente, then drain. Season with a little olive oil and some black pepper.
While the pasta cooks, slide the flesh from the ribs – it should come off effortlessly – and stir it through the sauce. Serve with the pappardelle.