Lentils à la Dijonnaise (mustard and speck lentils)

You can find the full recipe at Yummy Lummy.

Lentils à la Dijonnaise

Ingredients

  • 300 grams of green lentils
  • 1 litre of tap water
  • One carrot (sliced)
  • One onion (halved)
  • Two cloves
  • One sprig of thyme
  • Two bay leaves
  • One clove of garlic
  • 150 grams of smoked speck
  • Two tablespoons Dijon mustard
  • salt and pepper to season
  • One nudge of butter

Instructions

  • Rinse the lentils in cold water and then put the lentils into the saucepan.
  • Then add the water (three times the volume of lentils, e.g. 900 mL of water to 300 grams of lentils).
  • Bring the water and lentils to the boil.
  • Remove the scum floating on the water with a spoon. I have no idea what difference this does, but apparently, French cooks do this. Not that I care about what French cooks do or think. 
  • Slice the carrot with a sharp knife or a mandolin and be careful not to slice your fingers open.
  • Half the onion with a sharp knife and again be careful. Blood in the lentils may add a little saltiness but is not usually required.
  • Insert a clove into the top of the dome of half of the onion.
  • Add the carrot, onion with the clove in situ, garlic, bay leaves, and thyme.
  • Add the speck,
  • Mix everything so that the water covers everything.
  • Do not salt early, salt after 20 minutes because the lentils will not cook properly (or so they say).
  • Cook for 30 minutes with the lid on with low heat. 
  • After 30 minutes, remove the aromatic vegetables but not the carrot.
  • Remove the speck and pan fry it for the finished dish.
  • Take some of the hot fluid and mix with the dijon mustard to dilute the dijon mustard.
  • Then pour the creamy thin dijon mustard back into the saucepan and gently mix everything. 
  • Serve the lentils in a bowl.
  • Add a nudge of butter. What is a nudge of butter? I have no idea. 
  • Add the speck to the bowl. 
  • Garnish with something green to make it pretty because all TV and YouTube cooks will tell you, “we eat with our eyes”. Now, what a stupid thing to say. I mean, sure you can pour small quantities of a liquid over your eyes to permit the collection of nutrients in your conjunctivæ. The nutrients will travel via capillary action down through the nasolacrimal ducts into your nasal passages where if you swallow hard, you can ‘consume’ the liquid. This approach is hardly an efficient way to eat a bowl of lentils.
  • Add some wholegrain mustard for a contrasting taste and mouthfeel.
  • Add some pepper.

Spaghetti, creamed spinach, and eye fillet steak

For the first time in many years rather than buying Asian pasta, I bought some European pasta.

Spaghetti with leftover eye fillet steak with spinach, rocket, garlic, dijon mustard, cream, and cherry tomatoes

A simple meal tonight. I need to finish the leftover steak from last week. I also have some spinach left to finish too.

It’s an easy enough meal.

I boiled some water and cooked the spaghetti. After rinsing and draining the spaghetti I out it into a frying pan with some olive oil and butter and tossed it around a bit before adding in the spinach leaves to wilt. Add to the frying pan a dash of cream and a teaspoon of mustard for flavour and Bob’s your uncle. All I needed to do was toss through the thinly sliced steak, and dinner was ready.

Spaghetti with leftover eye fillet steak with spinach, rocket, garlic, dijon mustard, cream, and cherry tomatoes

Sous vide salmon and creamed kale

It’s Sunday night, and I’ve cooked some salmon and served it with creamed kale with a like Dijon flavouring.

Sous-vide salmon with crispy skin and Dijon creamed kale with cherry tomatoes

Ingredients

  • Salmon
  • Iodised salt
  • Kale (washed)
  • Dijon mustard
  • Cream
  • Cooking sherry
  • Cherry tomatoes (washed)

Instructions

  • Put the salmon into a container, add a handful of salt, cover with cold water, and refrigerate for a few hours.
  • Wash and rinse the salmon in tap water and dry with absorbent paper.
  • Seal the salmon in vacuum bags.
  • Cook sous-vide (under vacuum) for 40 minutes at 50 °C.
  • When the salmon has finished cooking, remove it from the bag and then peel off the skin.
  • Put the skin on a lined baking sheet and bake for about 15 minutes in a hot oven to get it crispy.
  • In a skillet add some Queensland nut oil and turn the heat up.
  • Sauté the shredded kale until it wilts and add a glug of cooking sherry.
  • When the alcohol has boiled off, add a dollop of Dijon mustard and then a good glug of cream and stir through.
  • Add the cherry tomatoes at the end.
  • Serve everything on a dinner plate which has been warming on top of the water bath.
Sous-vide salmon with crispy skin and Dijon creamed kale with cherry tomatoes

If you make this, please let me know.