Braised chard parcels of potato and lentil with spiced red pepper and tomato jam from Paradiso Seasons by Denis Cotter

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Notes about this recipe

  • consortiumlibrary on July 31, 2015

    The filling is too bland and the jam too sweet, but the flavor combinations are addictingly good. Even someone who didn't like this at first was a believer by the end. Serve w/ feta or similar cheese & dry-cured black olives. I cut recipe in half; it made 16 parcels from four giant chard leaves cut in quarters. Had leftovers for breakfast; this may be better cold (or room temp) than warm. I'll make it again, but next time will reduce sugar in jam to 150-200 g (start with smaller amount) and add more hot chiles (or sambal oelek). For 1/2 recipe of filling use 2 c. diced yellow onion, sautéed in olive oil w/ s&p, stir in 2 minced jalapeños, 6 cloves garlic, and 1 tsp. ground coriander and cook 1 min then put in bowl; roughly mash potato (should be chunky) and add to onion mix with 3-4 Tbsp. minced thyme, 1/4 c. minced parsley, 4 minced green onions (white and green parts), cooked lentils, and maybe some feta. For baking, use only a small amount of stock to prevent soggy parcels.

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