1 large Spanish onion
2 carrots peeled (washed)
3 sticks of celery (washed)
2 cloves of garlic (minced)
300g or a head of kale
½ tsp fennel seeds
2 dried bay leaves
Sea salt, pepper mill and olive oil
1 tsp paprika
300ml white wine
500ml fish stock
200g puy green lentils (soaked in cold water overnight)
3 sprigs of chervil, parsley and dill finely chopped (remove all stalks)
500g tinned chopped tomatoes (drained)
500g chorizo sausage
16 fresh tiger prawns (deshelled and de-veined)
Step 1: While measuring out your ingredients, remove the skin from the chorizo sausage and place in an oven at 150 degrees and cook for 45 minutes.
Step 2: Evenly dice the onion, carrot and celery. In a generously oiled pot, start by sweating off the veg with a pinch of salt. This will help release the moisture in the vegetables and allow them to cook evenly.
Step 3: Add the fennel seeds, bay leaves, garlic and smoked paprika. Cook for about two minutes on a low heat to release the flavours from the spices.
Step 4: Drain and rinse the lentils and add them into the pot.
Step 5: Once the chorizo sausage is ready, remove from oven and dice into fingertip sized pieces before placing into the pot.
Step 6: After five minutes, add the white wine and reduce by half, then add the fish stock.
Step 7: Pour in the chopped tomatoes and let the ingredients simmer on a low heat until the lentils have cooked. This should be visible by the sauce getting a nice coating consistency.
Step 8: Taste and adjust the seasoning to your liking with sea salt and freshly milled black pepper. Finish the mix by folding the chopped herbs through for the last minute.
Step 9: Heat a non-stick large frying pan with a drizzle of olive oil and add the kale leaves evenly into the pan. Cook until slightly crisp, then remove from the pan and drain on kitchen paper.
Step 10: Using the same pan, drizzle a little more olive oil and place the prawns in evenly to cook for about two minutes on either side until lightly coloured. The prawns will change to a light orange colour when cooked through.
Step 11: To serve, place the lentil mix in a wide based bowl, arrange kale leaves and prawns on top, and finish with a drizzle of olive oil and a squeeze of fresh lemon.
Haslem Kitchen serves up delicious breakfast, lunches, and dinners daily, using carefully chosen ingredients from the best local producers. From sizzling steaks to flame-roasted rotisserie chicken and veggie delights, you’re sure to find something to tickle your taste buds!
Visit Haslemhotel.com or social media @HaslemHotel.