Friday, 6 March 2009

Wild Boar & Puy Lentil Casserole

Display at Sillfield Farm Stall at Borough Market

Well it's Friday and my forage at Borough today was a particular delight. It always is, but today the sun shone and spring was definitely in the air.

This dish is so hearty and full of strong earthy deep flavours.

At Sillfield Farm I was inspired by the wild boar sausages. Feeling the chill in the air by the afternoon I felt something warming and robust was what the doctor ordered.

This dish is so hearty and full of strong earthy deep flavours.

Wild Boar and Lentil Casserole

This will feed 4 very hungry people or definitely leave some left overs.
  • 200gm puy lentils
  • 500gm wild boar sausage
  • 1 large onion
  • 2 sticks celery diced
  • 3 carrots diced
  • 2 cloves garlic chopped
  • 2 bay leaves, good sprig of thyme & a good handful of parsley
  • 500ml chicken stock. Fresh is best, but a cube will suffice
  • glass of red wine
  • seasoning
  • Some parsley for garnishing
  1. Portion the sausages by twisting and cutting into 2 bite sizes.
  2. Fry the sausages to give some colour but not until cooked through and set aside.
  3. Fry the onion in olive oil for a 5 minutes, until soft.
  4. Add the celery and carrot.
  5. Sauté for 5 minutes until soft and turning gold.
  6. Add garlic.
  7. Add the puy lentils and 500ml chicken stock with a glass or red wine.
  8. Add herbs and season.
  9. Bring to the boil and then simmer with the lid on for about 15 minutes.
  10. Add the sauted sausges and replace lid and simmer for a further 20 minutes.
  11. Add some fresh parsley 5 minutes before the end.
  12. Check the lentils are cooked through and serve.
Serve with some sauted potatoes, or jacket potatoes and a seasonal green veg.

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