Musician J’Something professes not to be a chef, but rather “a guy that really loves food and cooking”, his recipes are easy to recreate at home. Try his smokey lentil cottage pie recipe…
- 2 large Butternut, to roast
- 2 large Aubergines
- 2 Tbsp. Olive Oil
- 2 red Onions, chopped
- ½ cup Castle Milk Stout
- 1 tsp. ground Coriander
- 2 tbsp. tomato puree
- 2 celery stalks, sliced
- 1 bay leaf
- 3 garlic cloves, finely chopped
- 2 carrots, cubed
- 200g brown lentils
- 350g mushrooms (of your choice), cubed
- 350ml mushroom stock [you can also use vegetable or beef]
- ½ tsp. ground cinnamon and some for sprinkling
- 2 tbsp. sesame seed oil (you can also use Olive Oil)
- 1 tsp. sea salt
- 1 tsp. ground black pepper.
- ¼ cup honey and 100ml for butternut
- butternut seeds, saved from the roasted butternut
- Pre-heat oven to 180°C.
- Roast the butternut until the skin is charred and the insides are soft. Allow to cool.
- Char the aubergine on an open gas flame [or under the grill], to give it a distinct smoky flavour, turning regularly. Remove aubergine from heat when done and allow to cool. Once the aubergine is cool, cut into cubes and sprinkle with salt. Leave for 20 minutes allowing the salt to draw out the bitter liquid. In a colander, rinse off the salt and set aside.
- In a large oiled pan add the bay leaf, coriander, garlic, onion, celery and carrots and fry for 5 minutes. Add the cubed aubergine and mushrooms and slowly add the Castle Milk Stout as you stir. Add the tomato puree, stock, honey and lentils and season to taste. Simmer till lentils are cooked, but still have a bite. If you allow it to get too soft it goes soupy. Takes about 30 minutes.
- Meanwhile, remove the butternut seeds from the cooled butternut and sprinkle with cinnamon and honey and set aside. Mash up the butternut and add sesame seed oil or olive oil. Add cinnamon and season to taste.
- Spoon the lentils into a baking dish, leaving the excess liquid behind in the pot, if necessary. Top the lentils with the mashed butternut and sprinkle with butternut seeds. Place in the middle of the oven and bake for 30 minutes. Finish off by grilling the top until lightly crispy and golden.