(Main course - Serves 4)
Ingredients
1 kg mealy potatoes, in chunks
3/4 liter / 750 ml water
25 g / 1 oz butter
1 tsp salt
freshly ground pepper
2 1/2 dl / 250 ml boiling milk
100 g / 4 oz red lentils (approx. 1 1/4 dl / 125 ml)
1 3/4 dl /175 ml vegetable stock
1/2 tsp salt
Mushrooms with chili and hazelnuts
250 g / 9 oz white or brown mushrooms, in chunks
250 g shiitake mushrooms, in chunks
100 g whole hazelnuts
1/4 tsp dried chili flakes
50 g / 2 oz butter
3/4 tsp salt
freshly ground pepper
Decoration
fresh thyme or flatleaved parsley
Accompaniment
300 g / 11 oz damped sugar peas (sno peas, sugar snap peas)
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Instructions
Place the potatoes in boiling water - no salt. Boil to very tender for approx. 20 min. Drain, and steam for 1 min. in the pot. Mash the potatoes - coarsely, if preferred. Add butter, salt, pepper and boiling milk. Season to taste. Keep warm.
Bring vegetable stock, lentils and salt to the boil. Boil at low heat under a lid for approx. 8 min. Leave to rest in the pot.
Mushrooms with chili and hazelnuts: Divide mushrooms, hazelnuts and chili in two portions. Allow the butter to melt, but not brown, in a frying pan. Fry the one half of the mushrooms at moderate heat for approx. 3 min., stirring constantly. Remove from the pan. Fry the other half of the mushrooms. Sprinkle all the mushrooms and nuts with salt and pepper.
To serve: Serve mashed potatoes and lentils in alternate layers on a heated dish. Pour chili-mushrooms over, decorate with thyme or parsley. Serve sugar peas as an accompaniment.
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