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.

Oven cooked speck with steamed egg and wilted spinach served with Nespresso™ coffee

This morning I woke up and looked in the fridge and spied a block of speck. For breakfast, I’m eating a block of pig fat and I couldn’t be happier 😃🐖

Oven cooked speck with steamed egg and wilted spinach served with Nespresso™ coffee. Gary Lum.
Oven cooked speck with steamed egg and wilted spinach served with Nespresso™ coffee.
Close up. Oven cooked speck with steamed egg and wilted spinach served with Nespresso™ coffee. Gary Lum.
Close up. Oven cooked speck with steamed egg and wilted spinach served with Nespresso™ coffee.

Prawn scallop and speck fried cauliflower rice with mushrooms

Tonight’s blog post on Yummy Lummy features a prawn scallop and speck fried cauliflower rice with mushrooms recipe.

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Prawn Scallop Speck Fried Cauliflower rice. Gary Lum.
Prawn Scallop Speck Fried Cauliflower rice.
Continue reading “Prawn scallop and speck fried cauliflower rice with mushrooms”

Roast chicken and frozen vegetables

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

I had a piece of dry brined chicken thigh in the refrigerator and some frozen vegetables I needed to finish off.

Continue reading “Roast chicken and frozen vegetables”

What I ate Christmas 2019

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Christmas 2019

I ate well today.

Breakfast

My standard breakfast of a steamed egg and wilted spinach.

Christmas breakfast 2019. Steamed egg and wilted spinach. Gary Lum.
Christmas breakfast 2019. Steamed egg and wilted spinach.

Lunch

Lunch was an extravaganza of roast turkey with cranberry jelly and gravy, ham and hot English mustard, a spanner crab, mango and avocado salad, plus roast vegetables.

It was superb.

Merry Christmas 2019. Roast turkey with bacon and stuffing, ham with cranberry jelly, and a spanner crab, mango and avocado salad. Gary Lum.
Merry Christmas 2019. Roast turkey with bacon and stuffing, ham with cranberry jelly, and a spanner crab, mango and avocado salad.

There were also smoked salmon blinis for an entrée and chocolate pudding for dessert.

Tea

For tea I enjoyed a light meal. It was spam, speck, peas, and cherry tomatoes.

Christmas tea 2019. Spam, speck, peas, and tomatoes. Gary Lum.
Christmas tea 2019. Spam, speck, peas, and tomatoes.

Special gift

Look what I received from a friend.

Photograph of Yummy Lummy Board Christmas 2019. Gary Lum. Ash Bowley.
Yummy Lummy Board Christmas 2019