My love for nutmeg I discovered it in Malaysia. Not only is nutmeg grown there, they do pretty much everything with it. Of course, they cook with it, make jam and syrup from the shells, candied them and there is even nutmeg in drinks. At a Chinese-Malaysian restaurant in Penang, they served a nutmeg punch that was so sublime that I went back a second time just for that.
I’m not the biggest fan of cooked cauliflower with a pinch of nutmeg, but on one Brandy Alexandera classic cocktail, the layer of nutmeg has never been thick enough for me. Which sometimes led to slightly puzzled looks from bartenders who probably thought I was completely ruining their mix or trying to get a psychoactive trip at their bar.
It is true that with large quantities – and by that I mean from 6 whole nuts – such an effect can occur. However, we can all agree that hardly anyone would think of grating 6 whole nutmegs over their cocktail. In small quantities, however, the nutmeg is described as being beneficial for relaxation and digestion. As always, the quantity makes the poison.
Half a nutmeg is used in this recipe. If you like, you can also use a whole one. Then, however, I would also add one more bay leaf so that the mixture becomes really sensual and spicy. Together with the melted cheese, it’s a great combination.
Chard and lentil gratin with bay leaves and nutmeg
For two to three
125 ml vegetable broth
200 ml pureed tomatoes
3 (preferably fresh) bay leaves
125 ml cream or mascarpone or a mixture of both
200g cooked green lentils (about 120g dried lentils)
250 g colored chard
1 tbsp butter
2 large cloves of garlic
½ nutmeg (or ½ tsp ground nutmeg)
50g grated cheddar
Sea salt
Cook the lentils in salted water for about 25 minutes. The salt prevents them from becoming too soft. Then strain.
Mix the vegetable stock with the pureed tomatoes and bay leaves and bring to a simmer in a small saucepan. Continue simmering for about 15 minutes and let it reduce a little, then add the cream and lentils.
Cut the chard stems into pieces about 2 – 3 cm long and roughly chop the leaves.
Melt the butter in a pan and gently fry the garlic for 1 minute. Add the stems, season lightly with salt and continue to cook gently for 5 minutes with the lid closed. Finally add the leaves for about 30 seconds.
Preheat the oven to 200°C and prepare an ovenproof dish.
Mix the lentils with the tomato cream in a bowl and add the nutmeg (ideally freshly grated with a nutmeg mill).
Pour into the ovenproof dish and sprinkle with the grated cheddar.
Allow to gratinate in the oven for 25 minutes.
It goes well with a green salad and baguette.
