Sausages with Lentils
Fennel and Pepperoncini Sausages with Lentils and Onion Chutney
Serves 2
Ingredients
4 Brandt & Levie fennel and pepperoncini sausages
200g Puy lentils
1 carrot
1 stick celery
1 onion
2 cloves garlic
3 sprigs thyme
80g balsamic-onion chutney (homemade or store bought)
6 tablespoons olive oil
1 heaped teaspoons Dijon mustard
salt
pepper
Method
1
Peel the carrot and finely chop along with the onion, celery and garlic cloves. Heat a pot over medium heat with 2 tablespoons olive oil and fry the chopped vegetables for about 5 minutes.
2
Add the lentils and thyme to the pot and enough water to just cover the lentils. Bring to the boil and simmer gently for about 20-30 minutes.
3
Heat a frying pan over medium heat with 2 tablespoons olive oil. Fry the sausages until golden brown and cooked through, about 12 minutes.
4
If the lentils are still too wet when cooked, pour off the excess water. Season with salt and pepper and a heaped teaspoon Dijon mustard. Stir through 2 tablespoons olive oil. Divide the lentils between 2 plates, slices the sausages, lay on top and serve with the onion chutney.
Flower Sprouts
Flower sprouts are one of those creations when you fuse two ingredients to create something new. By crossing Brussels sprouts with kale, these new frilly purple sprouts have been created.
The best way to prepare them is by steaming for 3 minutes and seasoning with olive oil, salt and pepper. Why not think about using them as a vegetable for Christmas dinner. Be quick, they have a very short season which runs until the end of December.
Vegetarian Lunch
With more people choosing to eat consciously an opting more for vegetarian, it's always a good idea to a few recipes handy.
Here are two of our favourites for lunch.
Beetroot Hummus and feta sandwich:
Ingredients for the beetroot hummus
500 g cooked beetroot, roughly chopped
1 clove garlic, chopped
1 tin chickpeas, drained
pinch of ground cumin
pinch of cayenne pepper
1-2 tablespoons tahini
2 tablespoons olive oil
lemon juice, to taste
salt and pepper
Method
Place the beetroot, garlic, chickpeas, cumin, cayenne and tahini in a food processor and blend all the ingredients are broken down. Add the olive oil (enough to make a smooth hummus), lemon juice to taste and season with salt and pepper.
To assemble the sandwiches, use a good bread of your choice. We like a sourdough spelt variety. Spread each slice liberally with the beetroot hummus. Top with some rocket leaves and generous scattering of a good feta.
Sweet Potato and Courgette Salad with Pear
Ingredients
1 head garlic
1 kg sweet potatoes
2 comice pears
1 red chilli
2 sprigs rosemary, finely chopped
2 tablespoons olive oil
2 tablespoons sesame oil
3 courgettes
100 g hazelnuts
100 g baby spinach leaves
Method
Preheat an oven to 200 C. Separate the garlic cloves from the head of garlic, leaving the skins on. Peel the sweet potatoes and cut into wedges. Finely chop the chilli, leaving in the seeds if you like it spicy and finely chop the rosemary.
Place the garlic cloves, sweet potato chilli and rosemary in a roasting pan and toss with the olive oil and 1 tablespoon of the sesame oil. Season with salt and pepper. Roast in the oven for about 20 minutes.
In the meantime, halve the pears, remove the core and cut each half into 6 slices. Cut the courgettes into quarters and then each quarter in half, so that you end you up with 8 pieces. Roughly chop the hazelnuts.
Add the pears, courgettes, hazelnuts, toss again and return to the oven for about another 20 minutes. Remove from the oven, add the remaining tablespoon of sesame oil, check the seasoning if it requires any more salt and pepper and mix through the baby spinach leaves.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Boursin #vrijmiboursin at Amsterdam Flavours
Boursin recently hosted Friday afternoon drinks at our place. See what a fun event it turned out to be.
Kumar's Cooking Event
Kumar's Curries and Bumbu's recently hosted the launch of their new product range at Amsterdam Flavours. Watch the after video here.
Bilder & de Clercq's New Recipes Week 27 - 2016
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
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As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
Bilder & de Clercq's New Recipes Week 24 - 2016
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
Bilder & de Clercq's New Recipes Week 23 - 2016
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
Bilder & de Clercq's New Recipes Week 21 - 2016
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
