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Made this last night. Felt like something wintry, wanted to use up some stuff in the fridge. I wasn't going to use the whole bottle of wine, but I think I selected one a little too cheap for drinking, so it all went in. I love casseroles for the absolute simplicity of preparation, though I didn't win any plaudits for the cooking time -- the other diners were very hungry by the time I served. Probably the kind of thing to either put on very low temperature at lunch time or to make on the weekend. Ingredients: 2 duck breasts, skin on 1/2 sweet potato, cubed 2 corgettes, sliced punnet of mushrooms, sliced roughly couple of shakes of worcestershire sauce rosemary thyme pepper 1 bottle of gutsy cheap red wine 1 cup chicken stock 1/2 cup of green lentils 2 tspn cornflour Method: Preheat oven to 200 degrees C 1. Brown the duck breasts on both sides over high heat in a frying pan.=20 Remove from pan and chop into cubes. 2. Bung all the incredients except the cornflour into a large casserole.=20 The liquid should be just over the solids. Top up with hot water if necessary. 3. Place in oven, uncovered. 4. Once bubbling, take out and remove half a mug of liquid. Mix in the cornflour and stir into a paste. 5. Put back in oven and reduce temperature to 180. 6. Cook 40 minutes and stir. 7. Keep cooking until the lentils are cooked (about another hour), stirring every half hour or so, and serve. Served with mashed potato. Would work equally well with other starches: rice, cous cous, mashed pumkin or turnip. Maybe instead of the cornflour, which is really a shortcut, it should have the traditional roll-meat-in-flour method? Or maybe get busy and make a roux? Whatever, it tasted delicious!
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