Wednesday, November 2, 2011

Lamb Sausages with Lentils and Braised Pears

I'm afraid after the last few posts showing the gorgeousness of the food we consumed for our birthday feasting ye're now going to be left with my food for a while.

We headed to Limerick's Milk Market last Saturday as we'd heard great things about it. We got some gorgeous nosh - basil Gouda cheese, Parmesan, Brie- these from The Flying Cheese Brigade, squid and undyed smoked haddock from O'Driscoll bros, lamb sausages from Castlegregory's Wild Side, great bread, corn on the cob, chocolate and fudge - FEAST! Oh and some great plants for the winter window boxes too.

We decided on doing something with the lamb sausages the other evening and thank goodness for Google - a recipe was found here. It was for 6 so I tweaked it for just the 2 of us. I never used to use recipes with cups till the last couple of years when I got a set of cup measurements in Tescos I think and shur it's easy peasy since to  do any recipe.

Lamb sausages are also known as Merguez sausages and very popular in North African cuisine which probably explains the harissa flavouring in them.

Lamb sausages with lentils and Braised Pears

Here's what you'll need - this is a generous serving for 2, so generous that Billy had leftovers for his lunch box the following day.
As ye can see I'm getting good at this blogging craic - a pic of the ingredients!
(We attended a cookery demo at the Dingle Food fest hosted by Mark Murphy and one of his suggestions was to get all the ingredients for a dish out and prepped and put in suitable containers, great tip - seems like a wee bit of bother to start but really keeps me tidy.)

1 cups brown lentils 
2 cups boiling water
1/2 cup extra-virgin olive oil
1 carrots, diced
1 medium onion, diced
1 celery rib, diced
Salt and freshly ground black pepper
1 tablespoons cider vinegar
1 roasted red peppers  cut into thin strips (As I love roasted red pepper I might do two the next time)
5 or 6 lamb sausages - 2 is loads per person 
1 ripe Bartlett pears, cored and cut into eighths

Here's what you'll need to do:

In a large heatproof bowl, cover the lentils with the boiling water and let stand for 30 minutes. Drain.

In a large saucepan, heat half of the olive oil.

Add the diced carrots, onion and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.

Add the lentils and about a cup of water and season with salt and pepper.

Cover and cook over low heat until the lentils are just tender and the liquid is absorbed, about 20 minutes. Stir in a tablespoon olive oil, the cider vinegar and the roasted red peppers and season with salt and pepper. Divide lentil mixture between hot plates and keep warm.

Heat the remaining olive oil in a frying pan. Add the lamb sausages and cook over moderate heat, turning occasionally, until browned and cooked through, about 8 minutes.

Arrange the sausages around the lentils and pour over any accumulated juices.

Return the pan to high heat. Add the pears and cook, turning once, until lightly browned, about 2 minutes.

Serve up and enjoy!

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