Roast Squab With Green Lentils Recipes

Steps:

• Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils.
• Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice.
• In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through.
• Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve.

Steps:

• Rinse the squabs under cold water, pat dry and flatten on a baking sheet. Season each side lightly with salt and pepper and place in the refrigerator. Using a sharp heavy knife or a cleaver, hack the reserved squab bones, neck, liver, gizzard and heart into 1/2-inch pieces.
• Place a heavy-bottom pot over medium-high heat. Warm 2 tablespoons of the oil; when it is sizzling, add the bones and innards, stirring to brown darkly, about 10 minutes. Carefully pour off the oil and discard. Return the pot to high heat and use a wooden spoon to dislodge the bits of browned skin before adding the garlic, shallots, parsley, thyme, bay leaf and 4 cups of chicken stock.
• Allow the broth to come to a boil, reduce the heat and simmer for 4 hours, skimming frequently. Strain through a fine-mesh strainer, discarding the bones and aromatics. Place the broth in a saucepan over medium heat and simmer until the liquid has reduced to equal 1 cup. Season this with salt and pepper to taste and set aside.
• Remove the squabs from the refrigerator and bring to room temperature. Rinse the lentils under cold water and discard any stones. Place lentils in a heavy-bottom casserole along with the clove-studded onion halves, carrots and bacon. Add the remaining chicken broth, place over high heat and bring to a boil. Reduce the heat to low, partly cover the pot and simmer for 45 minutes to 1 hour, stirring frequently.
• When the lentils are soft and all the cooking liquid has been absorbed, remove the onion, bacon and carrots. Add the butter and 1/2 cup of the squab broth, season with salt and pepper, cover and keep warm.
• Preheat the oven to 500 degrees. Place the squabs in a heavy-bottom, ovenproof skillet or baking pan, or 2 if necessary, large enough to accommodate the squabs. Place the pan over high heat on the stove. Add the remaining olive oil and when the oil is hot, place the squabs skin side down in the skillet. Press them down with a spatula to flatten them. Brown for 1 minute. Transfer the pan to the oven and continue cooking, skin side down, for 10 minutes for rare, and several minutes longer for medium to well done.
• Warm the squab broth and divide the lentils among 4 plates, creating a circle of lentils in the center of each. Place the squab on the lentils, drizzle each with the hot broth, garnish each with a sprig of thyme and serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a sharp knife, peel the butternut squash. Cut it in half lengthways, scoop out the seeds, then cut into 1cm-thick slices widthways across the squash.
• Put the squash slices in a large roasting tin with the onion, peppers and garlic. Mix the oil with the curry paste and drizzle over the vegetables. Toss well to coat in the curry mix and season.
• Roast for 30 mins until the vegetables are beginning to soften. Add the lentils and stock to the roasting tin and mix. Return to the oven for a further 5-10 mins until the vegetables are tender. Stir in the coriander and serve straight away.

Steps:

• First, prepare the lentils. Soak for at least 2 hrs or overnight. Heat the oven to 180C/160C fan/gas 4. Mix the squash, garlic, shallots, bay, thyme, oil and a pinch of sea salt in a roasting tin, cover with foil and roast for 45 mins. Remove the foil and roast for 10 mins more, until the veg is tender and caramelised at the edges. Remove from the oven and turn the heat up to 200C/180C fan/ gas 6. Toss the pumpkin seeds with the cumin, oil and a pinch of salt, and roast until popped, about 5-6 mins.
• Meanwhile, put the lentils in a pan with the bay, garlic and a pinch of salt. Cover with water, bring to the boil, then simmer for 20-25 mins. Drain and remove the bay and garlic. Toss with the oil and black pepper.
• Combine the yogurt and tahini Add the harissa to taste, then mix with the lentils. Squeeze the roasted shallots and garlic out of their skins and stir through the lentils along with a drizzle of oil from the tin.
• Serve the squash on the lentils, sprinkled with the coriander and seeds, and the yogurt on the side.