Sausages with Lentils and Feta

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We have recently taken to meal planning, which sounds dull as dishwater, but is actually working out very well. My little rule for each week is that one dinner recipe should come from my delicious backlog (or the internet) and another should come from one of my recipe books.

Even though I have a reasonable amount of cooking time available to me, it is always less than I expect so I keep a beady eye out for quick recipes. This one, for sausages and lentils, from taste, certainly fitted the bill. And we even had Puy lentils that probably needed using up. Of course, the taste recipe was a guide and what I actually did follows.

I’ll definitely be making a variation of this recipe again but when I do, I’ll throw a few vegetables (carrots, celery, for example) in the with lentils – it saves having to bother doing vegetables on the side.

For 2 people (with leftovers for the baby) I used 150g of Puy lentils which I cooked in advance in some beef stock. I recommend this – it adds great depth of flavour to the lentils. Puy lentils cook more quickly than the lentils you’d use in a dahl. Don’t cook them to a mush – you want them to retain their shape and some bite.

When we started to think about dinner, I grilled six Italian style sausages (that’s how many came in the pack – you’re unlikely to need them all but a cold sausage never goes astray).

I sautéed a finely chopped leek with a couple of cloves of garlic and then mixed that into the lentils (for reheating purposes they were on a low heat). I then fried up a couple of rashers of bacon (chopped) and added them to the lentils. I finished the lentils by adding a very generous teaspoon (or two!) or wholegrain mustard and a splash of red wine vinegar.

The recipe calls for dressing the plate with marinated feta. Seriously – have you seen how expensive marinated feta is? I made some of my own: buy some Australian feta from the deli counter in your supermarket. Chop it up and put it in a container with some extra virgin olive oil (naturally, also Australian) and add herbs and spices of your choosing. I used some dried oregano, some chilli flakes, some crushed juniper berries and some black peppercorns.

I only made the feta a day in advance so it hadn’t had too much of a chance to absorb flavours and rather than decorating the plate with it, I stirred it through the hot lentils. It gave the lentils a lovely creaminess and also added some much needed salt. Perhaps not as pretty as the picture you see on taste, but certainly tasty.

Serve the lentils in hot bowls, top with chopped sausage and some extra vegetables. Quick and healthy. Oh – if you want to be really healthy, swap the sausage for something leaner, perhaps a grilled chicken breast or lamb chop.

A quick storecupboard meal that’s also healthy. Marvellous.

Coopers Vintage Ale Launch

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Photo by Grant Weber

Disclaimer: I was a guest of Coopers Brewery at the launch lunch, and arrived home from it to find 6 bottles of the 2012 vintage for me to cellar.

Date of launch: Friday 6 July 2012

If someone asks you if you want to go to the launch lunch for Coopers 2012 Vintage Ale you sort out any necessary babysitting in double quick time and say “yes please!”. Or at least, you do if you’re me!

As you’ll know, I’m a big fan of Coopers Celebration Ale, and I’m also extremely proud of the fact that a South Australian brewery is Australia’s largest Australian owned. So it’s really somewhat remiss of me never to have tried Coopers Vintage Ale.

The launch was held at the Coopers Alehouse at the Earl of Aberdeen and the event kicked off with plenty of the aforementioned Celebration Ale. After photographs for the social pages we moved through to the dining room, ready to eat our lunch which was matched with both the current and back vintages of the ale.

We started with crumbed lamb cutlets, matched with the 2011 vintage. We followed this with roast barron of beef. This was a monstrous piece of meat and I was really impressed how well it was cooked. Considering the kitchen was catering for a packed restaurant, I thought that serving individual pieces of meat was a really brave move. My piece, despite being big enough to feed a small army, was cooked medium rare and was perfectly tender and juicy. All around me, the pieces of meat were reasonably consistently cooked and were all greeted with oohs and aahs about both the size of the portion and the tastiness of the meat.

If there was any space (I’d saved some by skipping vegetables) we wrapped up with cheese paired with the 2007 Vintage Ale. I’m sorry to tell you that this isn’t available retail but it was a great opportunity to taste a matured beer. It was amazing to see the development of the ale: the 2007 had a remarkably fortified flavour. A sort of cross between Port and an Australian fortified muscat or tokay. This worked brilliantly with the cheese and dried fruit but I also think a formidable combination would have been the beer with a dense, rich chocolate torte.

It was fascinating to chat to various members of the Coopers team. Something I’ve never really thought about is how it’s so important for beer production to be consistent but, of course, it is. No one wants to buy a beer one day that has the same name but tastes completely different from the one you had last week or last month. Beer drinkers are typically loyal, so variation is noticed immediately.

Coopers Vintage Ale provides the brewers with an opportunity to play around and experiment. The first vintage ale (in 1998) was brewed lager style: a clear, filtered beer. In 1999 Coopers headed back to secondary fermentation (like Pale and Sparkling) and since then the formula has been tweaked every year, with variations in hops and malt. This year the beer contains five different hops: Perle and Magnum (from Germany), Nelson Sauvin (New Zealand) and Centennial and Cascade (US). Coopers has also made use of crystal malt barley from Clare and the Yorke Peninsula.

The Vintage Ale packs a considerable punch at 7.5% abv so you don’t need a lot. Buy a case now, because it does shift, and just make sure you cellar it so you have some to enjoy with a chocolate cake in five years time …

Top Five Unusual Microwave Food Hacks

Gotta Install Microwave Ovensphoto by Tahir Hashmi

So we all know that a microwave is awesome for reheating leftovers – and that’s what most microwaves are mostly used for. There are other popular hacks: cooking bacon or scrambled eggs, melting chocolate (I couldn’t live without that one!) and, of course, popping corn (don’t believe the marketing types who want to sell you a special bag).

On Wednesday night I was chatting to Peter Godfrey about using the microwave and in my research I came up with some much less well known uses.

I haven’t tried any of these out yet but as I do I’ll link from this page to the results of my experiments.

Drying fresh herbs

Pop the leaves between sheets of kitchen towel and microwave on high for a minute. If they’re not yet dry, repeat in 20-30 second bursts.

Homemade chips/crisps
Finely slice the potato (use a mandolin if you have one) and arrange on a microwave safe plate. Microwave for around 5 minutes – but keep an eye on them because this really depends on how thickly (or thinly!) they’re cut.

Again – using a piece of kitchen towel will help absorb the moisture.

Roasting garlic
Cut the top off a head of garlic, place in a deep microwave safe dish, drizzle with a little oil and add a couple of tablespoons of water to the dish. Cover (if using cling film ensure it’s microwave safe!) and microwave on mid power for 7-8 minutes.

A lot easier than the best part of an hour in the oven!

Proving bread dough
Place your dough in the microwave, with a cup of water (not in the same container, obviously!), and microwave on mid heat for 3 minutes. Rest for 3 minutes. Microwave for another 3 minutes and then cover and rest for 5-10 minutes.

If this really works (and I will definitely verify this one for you!) it will be a massive boon during the cold weather!

Cooking pappadums
Cooking pappadums in hot oil on the stove is hard, dirty work. And even though in theory it’s not too unhealthy (the oil is so hot it’s not absorbed) I’m not convinced.

You can microwave pappadums easily. Place a pappadum on a piece of kitchen towel and zap on high. You need to keep an eye on this and turn the pappadum over. The time required varies with size and thickness.

If you fancy a bit of grease, before microwaving brush the pappadum, on both sides, with a little oil or melted ghee.

So that’s my pick of the microwave hacks. Have you tried any of these? Or do you have a favourite that I’ve missed out?