Caramelised lentils with fresh calamari and orange sauce with carrot
Recipe by Chef Lefteris Lazarou – Messinian Gastronomy Seminars 2015
ORANGE AND CARROT SAUCE
Cut the carrot into rings and sauté in butter. When caramelized, add orange juice and vegetable stock. Cover pan with parchment paper and set aside. When ready, place mixture in a Thermomix and whisk adding salt, pepper, balsamic vinegar and orange jest.CARAMELIZES LENTILS
Boil lentils in cold water. When they come to a boil, strain and let them cool down. The lentils should be al dente. In a small saucepan sauté the onions and the garlic. Add the lentils and the tomato paste. Finish by adding sweet wine, red wine and honey. Cover with greaseproof paper and let it simmer on low heat until readyCALAMARI
Clean calamari and cut into pieces. First grill the heads and then their bodies. Finish with lemon juice.
Ingredients for 4 people
- 500 g fresh calamari, preferably large
- 300 g organic lentils
- 500 g organic oranges
- 500 g carrots
- 30 g honey
- 100 ml Messinian sweet wine
- 200 ml Messinian dry wine
- half bunch spring onions
- 30 g cherry tomatoes
- 1 bottle Papadimitriou white balsamic vinegar
- 1 bottle Papadimitriou balsamic cream
- 1 cup of wild greens from Radiki
- olive oil
- salt and pepper
- 50 g butter
- 300 g onions
- 1 garlic clove
- 2 tablespoons tomato paste
- 300 ml vegetable stock
- 2 lemons
- water