(Starter - Serves 8)
Ingredients
75 g / 3 oz green Puy lentils
1/4 tsp salt
500 ml / 18 fl oz water
1 1/2 tbsp grape seed oil
1 tbsp water
1/2 tbsp white wine vinegar
1/2 tsp chopped fresh red chilli
1/8 tsp salt
Cheese soufflees
50 g / 2 oz LURPAK Slightly Salted Butter
60 g / 2 oz plain flour
300 ml / 1/2 pt milk
100 g / 4 oz grated cheese
3 medium-sized eggs
2 tsp chopped fresh red chilli
1/2 tsp salt
25 g / 1 oz pine nuts
10 g / 1/2 oz leaves of flatleaved parsley
50 g / 2 oz pomegranate kernels
Baking time: Approx. 30 min. at 175°C / 350°F / Gas Mark 4.
|
|
 
Instructions
Rinse lentils well. Put them into a saucepan with boiling, salted water. Boil the lentils, covered and over a low heat, for approx. 18 min. Drain them in a sieve. Mix oil, water, vinegar, chilli and salt into the warm lentils in a bowl. Place the lentils covered in the refrigerator for at least 30 min. Season.
Cheese soufflees: Melt the butter in a heavy-based saucepan over a high heat, but without browning it. Stir in the flour and bake the mixture together. Stir in the milk and boil the mixture over a low heat for approx. 1/2 min. Remove the saucepan from the heat and stir in first the cheese and then the beaten eggs, chilli and salt. Pour the batter into 8 buttered small, ovenproof souffle dishes (each approx. 150 ml / 1/4 pt). "Cut" with a knife alonge the edge of the dishes, it makes the soufflees rise better. Bake the soufflees in the middle of the oven. Do not open the oven-door for the first 20 min., as the soufflees might collapse.
Put the pine nuts into a dry frying pan. Turn the heat up high and fry for approx. 2 min. while stirring. Lower the heat to moderate and fry the kernels for another approx. 2 min.
Serving: Spread the parsley leaves on plates - make room for the soufflees. Place the spicy lentils and pomegranate kernels on the parsley and sprinkle with pine nuts. Place the soufflees on the plates and serve at once - the soufflees can not wait.
Tip: Pour the batter into 1 dish (approx. 1 1/2 litre / 2 3/4 pts) - bake for approx. 50 min. at 175°C / 350°F / Gas Mark 4. The soufflees can be kept covered in the refrigerator for approx. 4 hours before baking. The soufflees can be frozen before baking - to be thawn and baked.
|