serves
4
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
Makin' Bacon
episode • The Cook Up with Adam Liaw • cooking • 24m
PG
episode • The Cook Up with Adam Liaw • cooking • 24m
PG
Ingredients
- 4 kassler chops
- 50 g butter, plus 10 g for the kassler
- 1 large carrot, finely chopped
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cups green lentils, rinsed
- 1 litre chicken stock
- Salt and black pepper
- 3 tbsp finely chopped parsley
- 2 tbsp Chardonnay vinegar
- Sauerkraut, to serve
- German-style mustard, to serve
For the bouquet garni
- 2 bay leaves
- 6 sprigs thyme
- 1 sprig rosemary
- Stems from the 3 tbsp finely shredded parsley
Instructions
- Melt the butter in a large saucepan over medium heat. Fry the carrot, onion and celery for about 2 minutes, then add the bouquet garni, lentils and stock and bring to a simmer. Simmer for 30 minutes until the lentils are tender, then remove the bouquet garni, season with salt and pepper and stir through the parsley and vinegar.
- While the lentils are cooking, melt the butter for the kassler chops in a large frying pan over medium heat. Fry the kassler chops until lightly browned on both sides and warmed through. Serve with the kassler chops with stewed lentils, sauerkraut and a dollop of German-style mustard.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Makin' Bacon
