Sausages lentils with turmeric and caraway

Sausages lentils with turmeric and caraway
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 30 min
  • Difficulty: medium
Print

Sausages lentils with turmeric and caraway

Ingredients

Directions

  1. ### Preparation ###
  2. Rinse and drain the lenses.
  3. Peel and slice the onion.
  4. Peel and cut the carrots in small dice.
  5. Peel and cut the tomatoes.
  6. In a little olive oil put the onion and sweat a little with bacon (2-3 min).
  7. Then put the carrots, tomatoes and sausages cut into large slices.
  8. Add salt, pepper, turmeric, chilli and thyme.
  9. Then put the lenses and cover with water.
  10. Cook 30 minutes covered.

You may also like

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