05 December 2008

Gammon and green lentils with cheese


1. Ingredients: 50 g of blood pudding, 100 g of green lentils, 30-50 g of herbs goats cheese, olive oil, 1 spring onion, 2 cherry tomatoes, margarine
2. Preparing & Cooking: Stir fry some chunks of gammon in a pan covered with olive oil, and when the gammon changes a bit its colour, add the blood pudding chopped in tiny bits (I used the portuguese blood pudding which is "morcela"). In another pan, melt 1 tablespoon of margarine, and add the lentils. Beware that the lentils must be quite tender (try to cook them beforehand, preferably in a pressure pan). Add the bits of cheese and let it melt.

Plate both the gammon and the lentils in quarters or in a half moon style. Serve with some sliced spring onion and cherry tomatoes.

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