A cunning extension of this idea then brewed in my head as the stock does in the pot. I had again invited company for supper - this time just one person, and of the opposite sex. If I could hone my skills, and produce something that could be viewed as more exotic than home cooking would I be more than just popular? Would I also have the envious problem of wondering what I should cook her for breakfast as well? I had to find out, so it was off to the library. I spent many hours pouring over Thai-infused this and Cajun that, but could not find any inspiration. I then decided to ring home and ask advice. Mum was delighted: I was cooking, and for a girl!
After much debate, I decided on a dish that looked simple enough for me to prepare, yet complex enough for the lovely Miss X to think that I was particularly skillful and had gone to a lot of trouble on her behalf. So here it is, my “recipe for success”.
Measure out enough Puy lentils - named after the region they grow in France - for two, and cook them in good quality chicken stock according to the instructions on the packet, although do check they are tender as they can take a little bit longer. Using stock instead of plain water imparts a beautiful meaty flavor into the lentil.
While they are simmering away, take a handful of smoked lardons of bacon, and add them to a non-stick frying pan preheated to high with a touch of olive oil, pushing them around the pan when necessary to stop them catching on the base. Enjoy the marvelous smell that wafts up whilst they dance in the pools of hot oil, releasing their amazingly pungent flavor. Remove the bacon once nicely crisped up and brown, reduce the heat, and add a clove or two of finely chopped garlic to the pan, stirring until its sharp pale rawness has been removed. When this is done, remove from the heat and set the pan aside.
Drain the lentils, and while still steaming hot, stir in the lardons and garlic that you prepared previously, along with the some of the fat released from the bacon which will have captured the essence of the smoky bacon.
Believe it or not, the recipe is now nearly complete. All that remains is to add a good slug of olive oil, and a dash of balsamic vinegar, and a really generous grinding of sea salt and black pepper to taste. A decent handful of bright green finely chopped chives doesn't go amiss, adding a subtle onion flavor and a vibrant color. Serve the lentils topped with a beautifully, delicately poached organic egg and you will become renowned and admired for your talent. There will be no better feeling than watching your guest tuck into their meal, the yolk of the egg breaking over the glistening lentils, and seeing a slight smile spread across their face as the taste bursts in their mouth.
This dish is one of those great store cupboard standbys, and can be adapted to suit whatever is lurking in the fridge. The lardons could easily be replaced with rich, fiery Chorizo, the balsamic vinegar with acid sharp lemon juice. All these years on, its still a family favorite, but as for Miss X - that's another story.
This is the story of why food became important to me, and how it continues to grow in importance in many aspects of my life. The use of quality ingredients, combined in simple ways, is a powerful concept.
