Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Petit Sale aux Lentilles

 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipe Database
Author 
 Message
sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Thu Dec 03, 09 1:07 pm    Post subject: Petit Sale aux Lentilles Reply with quote
    

I made this from scratch for our guests at the meet last weekend and was quite chuffed with it, so here you go. The recipe comes from Roast Chicken and Other Stories by Simon Hopkinson which I heartily recommend to anyone who doesn't have a copy. The brine recipe is from Jane Grigson.
1.8kg belly pork, rind on bones in
1 quantity brine
500g Puy lentils
12 small carrots, peeled
20 pickling onions, peeled
12 celery sticks, cut into 3" bits
2 bay leaves
3 cloves (stick them into the carrots or onions for ease of removal)
2 sprigs of thyme
50g butter
S&P
Flat leaved parsley

First brine your pork.
The brine needs:
2.8l water
350g salt
350g brown sugar
50g saltpetre (I left this out.)
1 tsp juniper berries
pinch grated nutmeg
2 bay leaves
3 thyme sprigs
1 tsp peppercorns
4 cloves

Boil up the water, sugar, salt and saltpetre. Add coarsely ground herbs and spices. Leave to cool completely then strain.
Put the pork in and leave it for three days. You may need to weight it down.

Then:
Remove meat from brine and allow to drain.
Put it into a large pot and cover it with cold water.
Bring to the boil and drain again.
Put pork back in pot and cover with 1.75l water.
Bring to boil then poach gently for 30 minutes.
Add everything else except butter.
Simmer for about another hour until lentils are tender.
Remove pork and carve it up according to your whims.
Reduce lentilly bit if necessary then add butter and chopped parsley. Season if needed.
Put pork back in and warm through.

mochyn



Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales
PostPosted: Thu Dec 03, 09 1:11 pm    Post subject: Reply with quote
    

Hmmm... I may have to try that with part of one of next week's pigs...

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Thu Dec 03, 09 1:24 pm    Post subject: Reply with quote
    

I'd assume that you could use whatever brine/cure you fancied on the meat. I added some fennel to ours.

sally_in_wales
Downsizer Moderator


Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
PostPosted: Thu Dec 03, 09 1:50 pm    Post subject: Reply with quote
    

it was rather wonderful, will have to try making it myself

Post new topic   Reply to topic    Downsizer Forum Index -> Recipe Database All times are GMT
Page 1 of 1
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright © 2004 marsjupiter.com