All posts filed under: Pulses

Braised sausages with Potatoes & Puy Lentils

Braised sausages with potatoes & puy lentils is one of my favourite comfort dishes, especially for dark dreary, wet evenings. Lentils, for me, are wonderful anyway, bursting with flavour and so savoury. When you combine them with a good stock, potatoes, onion, good pork sausages and accompany the dish with a full bodied glass of red wine, there’s no better counter to a March evening like we had last night. I rarely measure anything for this dish, I normally do it by eye, but I thought that it was about time that I started participating in the food blogosphere so I’ve weighed everything and am entering this in Cooksister’s Waiter, there’s something in my… pulses!. Enjoy!

Spiced Chickpeas with Spinach

Yum scrum! Spiced chickpeas with spinach. The humble chickpea, small and nutty, packed full of protein and fibre. So tasty and cheap, I bow before thee. I first had chickpeas in a youth hostel in Rome many years ago, at the tender age of 19. A fellow youthful traveller was eating them out of a tin that he had hacked open with a swiss army knife, I was curious and had to try. I’ve never looked back. I love chickpeas, whether they are in dips, stews or curries. In salads with cheeses, herbs and tomatoes. I like them baked as a snack or spiced in a pitta. Like all pulses, it is worth making the effort soaking dried ones over night and cooking them until tender, if reasonably fresh, usually for an hour or so. There’s no comparison for me between dried and tinned – the texture of those cooked from dried is so much better, firm to the bite, rich in flavour and not waterlogged like tinned. Earlier this week, I soaked and cooked …

Butter bean, red lentil & rosemary soup

Another quick lunch was required and I fancied some wholesome soup. I wanted something healthy so lentils and beans sounded good. I had also recently pilfered some rosemary from a friends garden so wanted to put that in. I toyed with the idea of making a chorizo, tomato, red pepper & butter bean soup but I’ve been eating so much chorizo lately that I thought that I should give those poor Spanish pigs a break, they’re probably having nightmares about me. I did use Spanish beans though, the giant Spanish butter beans – Judion de la Granja. These are huge white butter beans, quite creamy in texture. They can be hard to get and pricey so feel free to replace with butter beans, it will still be very nice, I just like using different ingredients and the drama of the large beans. If you do want them El Navarrico do them in jars and you can get them in most Spanish deli’s. You can also get them dry at Brindisa in Borough or Exmouth Market …