Red Lentil and Cheese Loaf

 

 

Red Lentil and Cheese Loaf

Ingredients

• 175g red lentils                                  
• 350ml water
• 110g strong cheddar                          
• 1 onion
• 1 Tbsp fresh parsley                           
• ½ Tsp cayenne pepper
• 1 –2 Tbsp lemon juice                        
• 1 egg, beaten
• 3 Tbsp cream                                      
• Salt and pepper
• Butter for greasing

Oven temp 190 °C gas number 5

Method

1. Wash lentils thoroughly and place in a saucepan with the water. 
2. Simmer gently until the lentils are cooked and the water absorbed (about 10 – 20 minutes).           Check after 10 minutes in case the mixture has dried out too much and you need to add a little more water.  At the end of cooking you should have a stiff puree.
3. Peel and finely chop the onion, grate the cheese, finely chop the parsley.
4. Add all these ingredients to the lentil mixture and mix thoroughly.
5. Stir in the egg, cream, lemon juice and cayenne, season to taste.
6. Line the base of a 1 lb loaf tin with baking parchment and generously grease with butter.
7. Fill the tin with the mixture and press down fairly firmly.
8. Bake 45 minute to 1 hour until golden brown and firm to the touch.
9. Leave to stand 10 minutes before turning out and removing the parchment

Beer Battered Halloumi with Tomato & Chilli Chutney

Beer Battered Halloumi with Tomato & Chilli Chutney

This is a great way to start of a meal, Halloumi is a slightly nutty, Cyprotic cheese. It is very delicate to cook which is why using a smooth beer batter is the perfect way to serve it! I was first introduced to this recipe at college and since then it has become a family favourite.

Ingredients:

For the Battered Halloumi:

400g Plain Flour

95g Cornflour

400ml Lager

600ml Sparkling Water

4 Blocks (cut into 4 long strips)

For the Tomato & Chilli Chutney

1tbsp. Olive Oil

2 Shallots (Brunoise, finely diced)

6 Tomatoes  (Concasé, diamond cut)

2 Garlic Cloves (Minced)

2 Red Chillies (seeded, brunoise)

2tbsp. Balsamic Vinegar

2tsp. Soft Dark Brown Sugar

Method:

For the Halloumi:

1. Mix the flour, Cornflour, lager and water to make a smooth batter. If the batter is lumpy, pass it through a strainer.

2. Roll the strips of Halloumi in some season flour, then plunge into the batter

3. Place the battered cheese into the deep fat fryer.

4. When cooked (approx. 3-4 minutes) place them neatly on a plate with an appropriate garnish and a small ramekin of the chutney (method below).

For the Chutney:

1. Heat the oil in a small saucepan

2. Add the shallots, tomatoes and garlic and sweat for 6-8 minutes.

3. Add the vinegar and sugar and cook for another 3-5 minutes or until the chutney has caramelised slightly.

4. Remove from heat and serve warm with Halloumi.