Saucisses lentilles au curcuma et cumin

Saucisses lentilles au curcuma et cumin
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 30 min
  • Difficulty: medium
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Saucisses lentilles au curcuma et cumin

Ingredients

Directions

  1. ### Preparation ###
  2. Rincer et égoutter les lentilles.
  3. Éplucher et émincer l’oignon.
  4. Éplucher et couper les carottes en petits dés.
  5. Éplucher et couper les tomates.
  6. Dans un peu d’huile d’olive mettre l’oignon et faire suer un peu avec les lardons (2-3 min).
  7. Ensuite mettre les carottes, les tomates et les saucisses coupées en grosses rondelles.
  8. Saler, poivrer, ajouter le curcuma, le piment et le thym.
  9. Puis mettre les lentilles et couvrir d’eau.
  10. Cuire 30mn à couvert.

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Fillet of beef truffled with foie gras



  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium

Fillet of beef truffled with foie gras

Ingredients

Directions

  1. ### Cooking ###
  2. Preheat the oven to 240 ° C (th.8)
  3. Take a dab of fat coating the foie gras and spread it in a dish.
  4. Chop the truffles and reserve the juice.
  5. Put half of the chopped truffles under the bard of the nets, arrange them in the dish.
  6. Bake the dish and let it roast for 10 minutes.
  7. Remove from oven, take out meat, wrap in foil.
  8. Reduce the chopped shallots with wine by two-thirds.
  9. Pour the sauce of the dish into the saucepan containing the reduction of shallots.
  10. Add the cognac to the baking dish, flame and pour into the saucepan, then heat gently.
  11. Add the remaining truffles, salt, pepper and let heat slowly.
  12. Grill slices of bread.
  13. Remove the unmelted bards, cut the slices of fillet equally. Then put each part on the hot plates, with mushrooms and shallots.
  14. Top with sauce and serve with the foie gras (cut in equal parts) on the toast.
  15. ### Wine pairing ###
  16. un Sautern