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01Sep

This Rosie & Jim, Ballybrittas Creamy Peppercorn Kiev with Buttered Leeks & Puy Lentils is sure to be a hit with the whole family. And as it's quick and easy for you to prepare and cook - it's a win win!

Ingredients for 2 servings

  • 2 Creamy Peppercorn Kiev - ask your butcher or local supermaket for Rosie & Jim Creamy Peppercorn Kiev
  • 2 Leeks
  • 15g Butter
  • Olive Oil
  • I small onion - finely chopped
  • 1 garlic clove - finely chopped
  • 1/4 teaspoon of cumins seeds
  • 1/4 teaspoon of coriander seeds
  • Pinch of cayenne pepper
  • 1/2 cup of Puy lentils
  • Salt/ Pepper



Cooking Instructions:

Creamy Peppercorn Kiev
Oven bake for best results.
Preheat oven to 190ºC/375ºF/gas 5 (fan assisted ovens reduce temperature to 170ºC)
Bake product for 25-30 minutes.
Cooking from frozen, allow an additional 10 minutes on to cooking time.

Buttered Leeks
Trim and thinly slice the Leeks.
Melt butter in a large pan.
When melted, add the Leeks.
Add Salt and Pepper.
Cook the Leeks on a low heat for about 10 minutes.
Stir occasionally.

Spiced Puy Lentils
Heat Olive Oil in a pan and add the onion.
Cook until soft but not browned.
Meanwhile add the Cumin and Coriander seeds into a small pan and gently fry for a minute.
Transfer to a pestle and mortar and crush.
Add the garlic and all spices to the onions and fry for another 1 minute.
Add lentils and 1.5 cup of water.
Bring to a simmer, cover and cook for about 20 minutes / until all water is absorbed and lentil are cooked through.
Season to taste.