Simple Lentils with Chorizo
adapted from Gordon Ramsay’s Maze
(if you’re interested in the original, check this out)
1 c. green lentils
1 tbsp. olive oil
5 oz. dried chorizo
1 tsp. smoked paprika
madiera sauce (recipe follows)
Cook the lentils: Bring a medium saucepan of water to a boil; add the lentils. Simmer for 30 minutes or until just done. They should still be a little toothsome, don’t cook the shit out of them. Drain well and set aside.
In the same pan, heat the olive oil over medium heat. Add the chorizo and cook for 3-4 minutes. Pour in the madiera sauce and let reduce slightly, another 3-4 minutes.
Add the lentils to the chorizo along with the paprika and salt to taste. Toss to combine. Serve warm.
2 tbsp. olive oil
2 shallots, sliced
3 cloves garlic, roughly chopped
1 bay leaf
15 black peppercorns
5 sprigs fresh thyme
1/2 c. madiera
2 tbsp. honey
1/2 c. chicken stock
Heat the olive oil in a saucepan over medium heat. Add the shallots, garlic, bay, peppercorns and thyme. Saute for 5-6 minutes, until the shallots and garlic have softened.
Pour in the madiera. Let cook down until thick and sticky. Stir in the honey, followed by the chicken stock.
Let simmer for another 5-6 minutes, then strain.