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Le Puy Lentils with Chorizo & Caramelised Brussels Sprouts

Le Puy Lentils with Chorizo & Caramelised Brussels Sprouts

LE PUY LENTILS WITH CHORIZO & CARAMELISED BRUSSELS SPROUTS

Serves 6

1 ½ cups Sabarot Le Puy lentils
1 bay leaf
1 tsp salt
2 Tbsp extra virgin olive oil (EVO)
100g Pedrazzoli pancetta stagionata pieces
1 medium onion, finely sliced
2 tsp sage, finely chopped
1 x 200g Alejandro picante chorizo collar, sliced
400g Brussels sprouts, halved lengthways
1 Tbsp Forvm Cabernet Sauvignon vinegar
Freshly ground black pepper
½ cup Italian parsley, chopped
50g Hazelz roast hazelnuts, roughly chopped

Bring a pot of unsalted water to the boil. Add lentils and bay leaf and simmer for 18-20 minutes until just tender. Remove from heat and add salt.

In a large frying pan heat EVO over moderate heat and add pancetta pieces and render until starting to crisp, about 3 minutes. Add onion and sage and cook until onion begins to sweat, about 2 minutes. Add chorizo slices in a single layer and cook 2 minutes, then turn the slices over and cook a further 2 minutes. Move to edge of pan and add brussels sprouts cut side down in a single layer. Cook for approximately 5 minutes until they turn golden brown and then reduce heat, turn them and cook until tender.

Meanwhile drain the lentils and dress with vinegar, salt and pepper and a little EVO. Add to pan with chopped parsley and check for seasoning. Serve hot or warm topped with chopped hazelnuts.

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