tag:blogger.com,1999:blog-3435896035604631192.post3788912489855784569..comments2023-06-26T23:11:12.975+10:00Comments on Adventures in a Low GI World: Never a dull moment with lentilsLouisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3435896035604631192.post-62947817295142915102010-11-19T12:02:18.801+11:002010-11-19T12:02:18.801+11:00They look wonderful! And my parents tasted lentils...They look wonderful! And my parents tasted lentils for the first time a couple of years ago and they were really impressed with how delicious they were! :DNot Quite Nigellahttps://www.blogger.com/profile/14516503190268699785noreply@blogger.comtag:blogger.com,1999:blog-3435896035604631192.post-31200280439668468602010-11-19T09:32:11.468+11:002010-11-19T09:32:11.468+11:00oooh, thanks for the New York Times link - very in...oooh, thanks for the New York Times link - very interesting! I like the sound of walnut oil with lentils. <br />I don't cook eggplant much, although I do like it - it isn't much of a side vegetable really. I usually bake it (in slices) or bbq it - I have had it steamed too, with a dressing, very delicious. I will send you the chicken eggplant recipe and you could also look up the cuisine website for twice cooked lamb with eggplant YUM!! here it is here: http://www.cuisine.co.nz/index.cfm? pageId=50994 (you cook the lamb shoulder chops in the oven and then bbq them and serve w eggplant, white beans and spinach and a gorgeous dressing).Hilaryhttps://www.blogger.com/profile/01857408946816650823noreply@blogger.comtag:blogger.com,1999:blog-3435896035604631192.post-73189526449636103802010-11-18T20:25:09.439+11:002010-11-18T20:25:09.439+11:00Oh, and I don't have Ray McVinnie's book E...Oh, and I don't have Ray McVinnie's book Eat. Does sounds a nice salad. It's safe to say that I don't eat all that much eggplant. I do make a nice eggplant cream to go with lamb. But I don't often do it as a vegetable.<br /><br />And how au courant am I? The NYT is all over lentils this week too<br />http://topics.nytimes.com/topics/news/health/series/recipes_for_health/lentils/index.htmlLouisehttps://www.blogger.com/profile/13187730620736345378noreply@blogger.comtag:blogger.com,1999:blog-3435896035604631192.post-60473581606254239822010-11-18T07:54:50.553+11:002010-11-18T07:54:50.553+11:00I'm not sure about famous Canadian lentil dish...I'm not sure about famous Canadian lentil dishes. Seems they mostly crank them out from Southern Saskatchewan. I like that they have their own pulse marketing board.<br />http://www.pulsecanada.com/what-are-pulses/lentils<br />They have a recipe section, with some good stuff, but even I think that Lentil Apple Muffins is a bit of a stretch.Louisehttps://www.blogger.com/profile/13187730620736345378noreply@blogger.comtag:blogger.com,1999:blog-3435896035604631192.post-45187139785923866622010-11-17T08:41:48.059+11:002010-11-17T08:41:48.059+11:00indeed, who knew? So, are there any famous Canadia...indeed, who knew? So, are there any famous Canadian lentil dishes then? <br />I used to do my capsicums straight over the flame when I cooked on gas - nice and quick. Now I have induction I either do them in the oven or face down in a chargrill pan (or on the barbie if it's on). That reminds me that I have a fantastic bbqd chicken, eggplant and capsicum salad recipe that you might like - unless of course you have 'Eat' by Ray McVinnie?Hilaryhttps://www.blogger.com/profile/01857408946816650823noreply@blogger.comtag:blogger.com,1999:blog-3435896035604631192.post-18134759278611924452010-11-16T22:55:59.848+11:002010-11-16T22:55:59.848+11:00Oh, that sounds fabulous Hilary. I'll have to ...Oh, that sounds fabulous Hilary. I'll have to try that soon. I love feta and roasted capsicum. I don't know why people persist in giving instructions to grill them though, it's so much easier in the oven I reckon. Maybe I'll try it with some of the caviar lentils. I think the caviar lentils were actually from Canada. They were similar to a puy lentil, with more of a shell-like appearance, and they looked like they'd hold their shape rather than dissolve like a red lentil. I was just thinking that though these are all called lentils, that a red lentil and a puy lentil must be from reasonably different plants. <br /><br />Wiki to the rescue! I love that the biological name for a lentil is Lens culinaris- it makes perfect sense. And you could knock me down with a feather but Canada appears to be the biggest lentil producing nation in the world. Making 25% more than India does. Who knew?Louisehttps://www.blogger.com/profile/13187730620736345378noreply@blogger.comtag:blogger.com,1999:blog-3435896035604631192.post-41129248746543282842010-11-16T12:41:06.615+11:002010-11-16T12:41:06.615+11:00hi Louise,
were those caviar lentils Puy lentils f...hi Louise,<br />were those caviar lentils Puy lentils from France? If you haven't tried them they really are the best kind- they don't go mushy. They are also spectacular with sherry vinegar. here is my favourite lentil salad recipe - very delicious and very tolerant of tweaking! Hilary<br /><br />LENTIL SALAD <br />(via Claudia Gross, from Robin Hooper, after Deborah Madison: The Green Cookbook)<br /><br /><br />1 ½ cups small French lentils (Puy lentils) <br />1 carrot, diced <br />1 onion<br />1 bay leaf <br />1 clove garlic, finely chopped<br />½ tsp salt <br /><br />Put in saucepan, cover with water and bring to boil. Simmer for 20-25 min, until lentils are tender but still a bit firm and holding their shape. Then drain.<br /><br /><br />In the meantime, roast with skin-side up halves of 2 red peppers until the skin is blackened. Scrape off skin with a knife (but do not rinse) and dice.<br /><br /><br />Vinaigrette:<br />1 large lemon (juice and peel; can be much more) <br />¼ tsp paprika <br />1 pinch cayenne <br />1 clove garlic (not more) <br />1 ½ tsp salt <br />6-8 Tbs/90-120ml olive oil <br /><br />Cut lemon zest finely, put together with 3 Tbs lemon juice, paprika, cayenne, garlic and salt into a bowl and whisk. Whisk in olive oil and taste. Adjust for tartness and oil. <br />Add vinaigrette to warm lentils.<br /><br />2 tsp mint chopped <br />3 Tbs / ¼ cup chopped herbs – parsley, marjoram, cilantro, thyme or others (can also add more) <br />Black pepper<br />Sherry vinegar<br />200g feta cheese <br /><br />Add herbs, red peppers, pepper and salt. <br />Just before serving, add vinegar to brighten colours. Cut feta cheese and fold through. Garnish with some more herbs and peppers and olive oil.Hilaryhttps://www.blogger.com/profile/01857408946816650823noreply@blogger.com