Taste of the Week
Sage Lentil Dhal Hot Pot
Necessity may be the mother of invention and Kevin Aherne of Sage may well be the father. Recently honoured by the Georgina Campbell Awards for his sure touch as a master of the pivot, a pivot enforced by Covid and its restrictions.
The chef quickly shifted focus from the restaurant to the retail side and soon had many restaurant quality products available and on sale in food shelves all over the city and county.
I quickly cottoned on to his hot pots and pies and found quite a few gems including his Pork Pot (slow-cooked pork, stroganoff style with Lemon and Sage) and the Vegan Pot (red dhal with lentils, chickpeas, potatoes, cumin and coriander).
I hit the jackpot again this week with his Lentil Dhal Hot Pot (pulses, grains, veggies, herbs, slow-cooked in rich stock of tomatoes and spices with coconut, red chilli and lime leaves). By the way, you'll know all the high quality ingredients, no unpronounceable ingredients or strange numbers.
It is very versatile. Delicious on its own, with boiled rice and flatbread, great with grilled halloumi or salmon. We added the salmon on this occasion and it turned out great, a smashing Taste of the Week.