[prev] [thread] [next] [lurker] [Date index for 2004/12/15]
On Wed, Dec 15, 2004 at 01:02:14PM +0000, Kate L Pugh said: >> I have a pan of overcooked Puy lentils in water (ie not drainable - >> the insides have come out into the water) and 225g of "chicken thigh >> fillets". Can I make a decent soup from this, and if so how? On Wed 15 Dec 2004, Simon Wistow <simon@xxxxxxxxxx.xxx> wrote: > Roast or generally cook the chicken fillets, cube them, add them to the > lentils and some chicken stock, poach for a little bit and then blend > whilst adding a touch of cream. Sounds good, thanks. I shall do that. Is it likely to be nicer blended than left chunky? I'll want to do some blending to get rid of the lentil skins but I could do that before I add the chicken. > Bit of bacon wouldn't go amiss either since lentil and bacon and chicken > and bacon are particularly nice flavour combinations together. How about salami? I have a packet of salami slices in the fridge that needs using. Actually, it's best before mid-November but it still looks fine. Is it likely to be OK? It's not been opened. > It also occured to me that you could try and squeeze the water out - > maybe in a sieve or in some muslin or a teatowel and then reduce the > liquour down to keep the flavoursome goodness. Not a problem; I'll just simmer it all down together. These lentils are only going to get better with cooking now they've passed the drainable stage. KakeThere's stuff above here
Generated at 00:01 on 21 Dec 2004 by mariachi 0.41