Text 10736, 72 rader
Skriven 2014-03-10 05:21:00 av Dave Drum (74210.cooking)
Ärende: Chile 5384
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Curried Lentils w/Poached Eggs
 Categories: Vegetables, Herbs, Curry, Chilies, Beans
      Yield: 4 servings
 
      8    Whole black peppercorns
      8    Whole cloves
      4    Whole allspice
      2    Black cardamom pods
      1    Star anise
      2 tb Olive oil
      3 cl Garlic; thin sliced
      3 sm Green chiles
      1 md Carrot; fine chopped
      1    Rib celery; fine chopped
      1 sm Yellow onion; fine chopped
      2 tb Tomato paste
  1 1/2 ts Curry powder
    1/2 ts Ground coriander
    1/4 ts Fresh grated nutmeg
      1    Stick cinnamon
      1    Bay leaf
    1/2 lb Dried lentils
           Salt & coarse ground pepper
    1/2 c  White vinegar
      8 lg Eggs

MMMMM--------------------------TO SERVE-------------------------------
           Fresh cilantro leaves
           Plain yogurt
           Sliced, grilled toast
 
  Place peppercorns, cloves, allspice, cardamom, and star
  anise on a small piece of cheesecloth; tie ends securely
  and set aside. Heat oil in 6-qt. saucepan over medium-high
  heat. Add garlic; cook, stirring, until golden, about 4
  minutes. With a slotted spoon, transfer to a bowl and set
  aside. Add chiles, carrots, celery, and onions, and cook
  until soft, 5-7 minutes. Add reserved spice packet, paste,
  curry, coriander, nutmeg, cinnamon, and bay leaf; continue
  to cook, stirring, until paste is slightly caramelized,
  about 3 minutes. Add lentils and 3 1/2 cups water, and
  bring to a boil; reduce heat to low, and cook, stirring
  occasionally, until lentils are tender, about 20 minutes.
  Remove and discard spice packet, chiles, cinnamon, and
  bay; season with salt and pepper and keep warm.
  
  Bring 16 cups water to boil in a 6-qt. saucepan over high
  heat. Add vinegar and 2 tsp. salt, lower heat to medium,
  and bring to a simmer. Swirl water with a spoon to create
  a whirlpool. Crack one egg at a time into a small bowl and
  carefully slide egg into water; poach until just firm,
  about 3 minutes. Using a slotted spoon, transfer eggs to
  paper towels to drain. Divide lentils between four bowls;
  top each with 2 eggs. Garnish with cilantro, yogurt and
  reserved garlic chips with toast on the side.
  
  Serves 4
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 12 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never eat in a place called "Mom's" - Nelson Algren
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