This Rosie & Jim, Ballybrittas Creamy Peppercorn Kiev with Buttered Leeks & Puy Lentils is sure to be a hit with the whole family. And as it's quick and easy for you to prepare and cook - it's a win win!
Ingredients for 2 servings
- 2 Creamy Peppercorn Kiev - ask your butcher or local supermaket for Rosie & Jim Creamy Peppercorn Kiev
- 2 Leeks
- 15g Butter
- Olive Oil
- I small onion - finely chopped
- 1 garlic clove - finely chopped
- 1/4 teaspoon of cumins seeds
- 1/4 teaspoon of coriander seeds
- Pinch of cayenne pepper
- 1/2 cup of Puy lentils
- Salt/ Pepper
Cooking Instructions:
Creamy Peppercorn Kiev
Oven bake for best results.
Preheat oven to 190ºC/375ºF/gas 5 (fan assisted ovens reduce temperature to 170ºC)
Bake product for 25-30 minutes.
Cooking from frozen, allow an additional 10 minutes on to cooking time.
Buttered Leeks
Trim and thinly slice the Leeks.
Melt butter in a large pan.
When melted, add the Leeks.
Add Salt and Pepper.
Cook the Leeks on a low heat for about 10 minutes.
Stir occasionally.
Spiced Puy Lentils
Heat Olive Oil in a pan and add the onion.
Cook until soft but not browned.
Meanwhile add the Cumin and Coriander seeds into a small pan and gently fry for a minute.
Transfer to a pestle and mortar and crush.
Add the garlic and all spices to the onions and fry for another 1 minute.
Add lentils and 1.5 cup of water.
Bring to a simmer, cover and cook for about 20 minutes / until all water is absorbed and lentil are cooked through.
Season to taste.
