I keep meaning to invest in a slow cooker, but a) I'm trying to cut down on buying anything I can't live without & b) I'm a little short on storage space in the kitchen.
So this is my go to casserole for now. If you don't have a casserole dish that can go on the hob then just use a saucepan.
serves 3- 4.
200g peeled cooked chestnuts
1 shallot
150g mushrooms
1 x 400g can of lentils, drained & rinsed
100g baby plum tomatoes, sliced
75 ml red wine
300 ml stock (homemade or from a stock cube)
1 dessertspoon redcurrant jelly
salt and pepper to taste
1 tablespoon chopped, fresh thyme
light olive oil
1 tablespoon cornflour
1 Peel & finely slice the shallot & mushrooms.
2 Heat a tablespoon of light olive oil (or other cooking oil) & 1 tablespoon water in a frying pan and cook the shallot/ mushrooms over a medium high heat until they are softened and starting to brown (about 5 mins.)
3 Place the mushroom/shallot mix into the casserole dish with the chestnuts, tomatoes & thyme.
4 In your frying pan over a low heat, put 1 tablespoon light olive oil into the pan. Mix in 1 tablespoon of corn flour so that you have a thick paste. Then, slowly add the red wine and stock, stirring all the time, so that you don't get lumps (I use a whisk). When the sauce starts to thicken, add in the redcurrant jelly. When the jelly has melted into the sauce, add the sauce to the casserole dish.
5. Drain & rinse the lentils, then stir into the casserole.
6. Place the casserole dish on the hob over a medium low heat. You want it to be gently bubbling/ simmering away. Cook for around 30 mins until the chestnuts have softened, tomatoes cooked & the sauce has reduced down.
7. Serve with rice or mashed potato.
No comments:
Post a Comment