Tuesday, November 11, 2008

Paper Chef #34

I finally found time to participate in Paper Chef, which is a bit like Iron Chef but you get 4 ingredients instead of one and send entries via e-mail. Loved this month's ingredients (turkey, winter squash, Anaheim peppers, and lentils) provided by this month's judge, Magnus, and had a lot of fun coming up with this dish.

Smoked Turkey Hash with Lentil Griddle Cakes


Lentils for griddle cakes (make ahead)
½ c. dry lentils
1 tsp. ground cumin (or less if preferred)
½ tsp. ground coriander
Fresh ground pepper to taste.

Cook lentils in 2 cups water seasoned with spices for approx. 30 minutes or until tender but not mushy. DO NOT SALT. Cool and drain.

Smoked Turkey Hash (may be made ahead)

1 shallot, small dice
½ Anaheim pepper, small dice
1 cup butternut squash, medium dice
Diced smoked turkey (I used pre-cooked turkey legs)
1 tsp. ground cumin
Salt/pepper to taste

Saute shallot, pepper, and squash in olive oil until squash is just tender, stir in cumin and diced smoked turkey. Salt (if needed, depending on saltiness of turkey) and pepper to taste. Keep warm while making griddle cakes or refrigerate if making ahead.

Lentil griddle cakes
1 cup Pancake batter (I made my own using 2/3 c. flour, 1 egg, 1 tsp. olive oil, and 1/2 tsp. baking powder mixed with 2% milk to a thin batter, but you can use a mix)
½ c. lightly mashed cooked lentils
Mix, let rest for 1 minute.
Cook on lightly oiled griddle until lightly browned on both sides.

Cilantro Crème Fraiche
While griddle cakes cook, mix a heaping tablespoon crème fraiche with 1 tbsp. fresh lemon juice and 1 tbsp. minced cilantro.

Re-heat hash if made ahead.
To serve:
Place griddle cake on plate, spoon crème fraiche over and pile hash on top. Garnish with more crème fraiche and sprigs of cilantro.


1 comment:

  1. Nice use of lentils! My favorite of all of us Paper Cheffers...