Name: Nut, Lentil and Mushroom Mixture
Cuisine: Australia
Ingredients: Fine Sea Salt; 50 ml (1¾ fl oz) Reduced Veal Stock (Glaze); 100 g (3½ oz) White Lentils (Urid Dahl); 20 g (¾ oz) Black Winter Truffle, cut into Julienne; 100 g (3½ oz) Red Quinoa; 100 g (3½ oz) Walnut Kernels; 20 g (¾ oz) Dried Morels; 50 g (1¾ oz) Unsalted Butter; 1 Garlic Clove, Finely Diced; 2 French Shallots, Finely Diced; 100 ml (3½ fl oz) Chicken Stock

Preparation info

Difficulty
Easy

Appears in

Quay

By Peter Gilmore

Published 2010

About

Ingredients

100 g (3½ oz) White Lentils (Urid Dahl)
100 g (3½

Method

To make the nut, lentil and mushroom mixture, soak the lentils and quinoa separately in water overnight. Boil the lentils in fresh water for 6–8 minutes, or until just tender to the bite. Boil the quinoa in fresh water for about 8 minutes, or until just tender to the bite. Drain the lentils and quinoa well.

Preheat the oven to