Heritage potato terrina, caviar lentils and roast piquillo peppers
- Preparation and cooking time
- Total time
- + overnight pressing + cooling
- Easy
- Serves 6
Skip to ingredients
- to serve nasturtiums(optional)
POTATO TERRINA
- 1 kg floury potatoespeeled and thinly sliced with a mandoline
- 12 sprigs thymepicked
- 6 cloves garlicgrated
- 250ml extra-virgin olive oil
TOMATO SALSA
- 500g plum tomatoes on the vinediced (reserve the vines)
- 100g echalion shallotsfinely chopped
- 1 red pepperdiced
- 6 cloves garlicgrated
- 125ml olive oil
LENTILS
- 250g caviar or de puy lentils
- 1 clove garlic
- 1 sprig thyme
- 1 tbsp olive oil
- a handful flat-leaf parsleychopped
PIQUILLO PEPPER PURÉE
- 400g tin Spanish piquillo peppersdrained
- 100ml extra-virgin olive oil
- 100g tomato salsa(recipe above)
- red wine vinegar
Nutrition: per serving
- kcal1059
- fat82.3g
- saturates11.9g
- carbs58.8g
- sugars7.7g
- fibre10.7g
- protein15.4g
- salt2g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Mix the potato slices in a large bowl with the rest of the terrina ingredients. Let it sit for 15 minutes – the potatoes will release their starch which will help the terrina stick together.
step 2
Line a 20cm x 20cm square tin with baking paper and layer the potato slices so that they are slightly overlapping until all the potato has been used, then pour in any remaining oil from the bowl.
step 3
Put a slightly smaller tray on top of the potatoes to press them down and cook in the oven for 40 minutes. Use a skewer to test the potatoes – if it goes through without resistance, they are done. Remove from the oven and allow to cool, keeping the pressing tray on top, then chill overnight.
step 4
For the tomato salsa, put the tomatoes, shallots, pepper, garlic and olive oil into a pan, over a medium heat, and gently cook for 30 minutes. Remove from the heat, add the tomato vines to the sauce and allow to cool – the vines will add a fantastic flavour to the sauce.
step 5
Put all of ingredients for the lentils, except the parsley, in a pan with 750ml of water. Bring to the boil, turn down the heat and simmer for 20 minutes or until tender. Cool.
step 6
Once the tomato salsa has cooled to room temperature, remove and discard the vines, and set aside 100g of the salsa for the pepper purée. Once the lentil have cooled to room temperature, drain them and mix with the remaining salsa. Add the chopped parsley and season.
step 7
Tip the piquillo peppers into a blender with the olive oil and reserved tomato salsa, and whizz until smooth. Season to taste with salt and red wine vinegar. This will make more than you need but will keep in the fridge for a week.
step 8
Heat the oven to 180C/fan 160C/gas 4. Turn the terrina out onto a chopping board, cut into portions and put onto a bakingpaper-lined tray. Cook for 30-40 minutes or until crisp.
step 9
Heat the lentil and tomato mixture and spoon onto plates. Put a slice of the terrina on top, spoon over the pepper salsa and serve with nasturtiums, if you like.
