No-Beef Red Wine Lentil Stew with Potato Fondants
new recipe in collaboration with Merchant Gourmet, this time I am using their puy lentils to create a Beef Style style with melt in the mouth potato fondants.
4 Shallots, Peeled & Quartered
2 Celery Sticks
3 Cloves Garlic
2 Carrot, peeled, sliced fine on an angle
300g Chestnut Mushrooms, small ones left whole, big ones cut in half
1 cup/200g Swede, peeled & cubed
2 Sprigs Rosemary
2 Springs Thyme
1 Pouch Merchant Gourmet Puy Lentils
2 tbs Tomato Puree
3 tbs Plain Flour
1 cup/250ml Red Wine
2 cup/500ml Vegetable Stock
1 Bay Leaves
2 tbs Balsamic Vinegar
1 tbs Marmite
2 tbs Soy Sauce
1/2 tsp Black Pepper
1 tsp Sea Salt
Potato Fondant Topping
4 Large Maris Piper Potatoes, peeled & cut into inch thick discs
1/2 cup Vegan Butter
3 tbs Extra Virgin Olive Oil
4 cups/1 litre Vegetable Stock
3 Sprigs Fresh Thyme
2 Bay Leaves
1 tsp Sea Salt
Pinch Ground White Pepper
Pre-heat your oven to 180 degrees C.
Place a casserole dish over a medium heat & add a little oil.
When the pan is hot add the shallots along with the garlic, celery, mushrooms, swede, rosemary, thyme + a pinch if salt & pepper. Sauté the mixture for 3-4 minutes then add the tomato puree & plain flour. Turn the heat down low & cook the mixture for a further 2 minutes, stirring often.
Deglaze the pan with the red wine & vegetable stock then let the wine bubble away for 2 minutes to cook off the alcohol then add the merchant gourmet lentils, bay leaf, balsamic vinegar, marmite & soy sauce.
Let the stew bubble away for 10 minutes. Stirring every now and then.
Meanwhile, for the potato fondants place a roasting tray over a low heat on your stove top. Add the butter, oil, stock, herbs & seasoning, then heat gentle for 2 minutes before add the potatoes. Cover over the tray with foil, then place it into the oven for 30 minutes.
Place a lid on the casserole dish then place the store into the oven for 25 minutes.
Once the fondants are golden & the casserole has thickened, serve up. I like to lay a few fondants in the casserole before serving.
Serve with steamed vegetables.