Author Topic: Puy Lentils with Balsamic soaked Figs, watercress and Walnuts.  (Read 4264 times)

Offline achookwoman

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We are not great salad eaters. Yes we love our hot veggies and with our new veggie garden, 1/2 of which will be salad veggies, things have to change. With this in mind, I bought a new cook book, Community.  The author is Hetty McKinnon. What grabbed my attention was that most recipes are based on what I have in my pantry , fridge and garden. I have changed the ingredients and method and adapted the recipe to TMX , where suitable.
As I looked through the book I was saying, that looks good and yes I can make that. And yes, that is TMX friendly.

Ingredients. For 3 large serves.

6 Turkish dried figs, sliced
150g Puy lentils, rinsed
2 cups of mixed salad greens, watercress or rocket or radish top, if you have it.
1 dessert spoon EVOO.
1 small clove of garlic, smashed.
50g feta
1/2 cup roasted Walnuts.
Caramelised Balsamic, enough to cover figs. (See previous recipe. )

Soak figs in Caramalised Balsamic, 3 hours or over night.
Place lentils in TMX basket and add 1 litre of water to bowl. Cook 30 minutes,/100/ speed 3.
Add lentils while still warm to figs. Add oil and garlic.
When ready to serve mix in salad leaves.
Arrange on platter and add feta and walnuts.

I served this with salmon, but would go nicely with any fish, chicken or meat.
Could add roasted pumpkin.
Puy lentils remain whole when cooked, unlike other lentils.

« Last Edit: August 10, 2015, 07:52:10 am by achookwoman »

Offline achookwoman

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Re: Puy Lentils with Balsamic soaked Figs, watercress and Walnuts.
« Reply #1 on: August 10, 2015, 06:42:02 am »

Offline Cuilidh

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Re: Puy Lentils with Balsamic soaked Figs, watercress and Walnuts.
« Reply #2 on: August 10, 2015, 07:11:05 am »
Not quite on topic, but I love your salad servers ... the salad looks good as well!
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.

Offline achookwoman

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Re: Puy Lentils with Balsamic soaked Figs, watercress and Walnuts.
« Reply #3 on: August 10, 2015, 07:50:18 am »
Marina , the servers came from Stellenbosch in South Africa. We visited there a few years back.

Offline cookie1

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Re: Puy Lentils with Balsamic soaked Figs, watercress and Walnuts.
« Reply #4 on: August 11, 2015, 01:44:35 am »
The salad looks delicious. I'd make that alone for lunch. I love having greens for lunch all year.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline achookwoman

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Re: Puy Lentils with Balsamic soaked Figs, watercress and Walnuts.
« Reply #5 on: August 11, 2015, 04:22:42 am »
Cookie, you will have to buy 'Community'. I have the Monday Morning Cooking Club. The recipes are excellent but as written by a group of Jewish women, they are loaded with sugar and butter. The profit from the books go to charities. There are stories about where the families came from to Australia.

Offline cookie1

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Re: Puy Lentils with Balsamic soaked Figs, watercress and Walnuts.
« Reply #6 on: August 11, 2015, 07:34:03 am »
I will definitely check out Community.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline Cuilidh

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Re: Puy Lentils with Balsamic soaked Figs, watercress and Walnuts.
« Reply #7 on: August 11, 2015, 10:04:21 am »
Does this recipe use up all of the balsamic?
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.

Offline achookwoman

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Re: Puy Lentils with Balsamic soaked Figs, watercress and Walnuts.
« Reply #8 on: August 11, 2015, 10:06:08 am »
Does this recipe use up all of the balsamic?
No, about 1/3 was used.