- 1 carrot, finely diced
- ½ cup diced rutabaga
- 1 stalk celery, finely diced
- ½ medium onion, finely diced
- 3 nice chanterelles
- 2 tbsp rendered pork scrunchion fat
- 2 garlic cloves, minced
- 1 cup red lentils
- 2 cups chicken stock
- ¼ cup crushed tomatoes
- 4 tsp ground cumin
- 1 tsp dried Mount Scio savoury
- 3 oz shredded spinach
Sauté the carrots, rutabaga, celery, onion and chanterelles in the scrunchion fat until they start to caramelize a bit. Add the garlic about a minute before the vegetables are finished sautéing.
Add the red lentils, and stir until mixed with the vegetables. Add the stock, tomatoes and juice, cumin, and savoury and bring to a simmer over medium heat. Reduce heat to medium low and continue to simmer until the lentils are tender, about 25 minutes.
If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.
Once completely cooked add in spinach and mix it through
Pan Roasted Cod
- 4 – 4 oz cod loin
- Seasoned flour , as needed
- 2 tbsp (or more) pork scrunchion fat
- Salt and pepper to taste
- Juice from ½ a lemon
- 1 tsp of lemon and/ or lime zest
- Sprinkle of chives
Dredge cod portions in the seasoned flour. Place in large frying pan with preheated pork scrunchion fat. Sear until golden brown, sprinkle with lemon juice.
Turn over and season, continue to baste with the fat until browned. Top with the zest and chives.