Thursday tips The parsley is not just a garnish it is part of the flavour here so don ’ t skimp . When you buy parsley treat it like flowers and put it in a jar of water , it will live happily in your kitchen and look pretty . menu Baked St Marcellin with puy lentil salad
Bean and walnut bake Lemon parfait with lemon sauce and polenta biscuits star ter
local flavours
Thursday tips The parsley is not just a garnish it is part of the flavour here so don ’ t skimp . When you buy parsley treat it like flowers and put it in a jar of water , it will live happily in your kitchen and look pretty . menu Baked St Marcellin with puy lentil salad
Chicken in a cous cous crumb with red pepper sauce Trio of greens Venetian potatoes Creamed leeks v
Bean and walnut bake Lemon parfait with lemon sauce and polenta biscuits star ter
Baked St Marcellin with puy lentil salad
Serves : 4 Cooked : at oven temp 375F / 190C
Preparation time : 20 minutes Cooking time : 10 minutes week one dietary requirements :
vegetarian : OK
vegan : NO , serve lentil salad on a bed of lambs tongue lettuce
1 x 400g tin of cooked lentils , rinsed and drained well
¼ red onion , chopped very finely 2 tomatoes , chopped finely 2 tablespoons olive oil 2 tablespoons vegetable oil 1 tablespoon wine vinegar ½ clove garlic , peeled and finely grated 1 tablespoon Dijon mustard pinch sugar salt and pepper 2 small St Marcellin cheese rounds 1 teaspoon dried sage or thyme 6-8 slices of very stale French bread 1 tablespoon plain flour 1 egg beaten 4 stalks fresh parsley
1 . Make breadcrumbs from bread that has been left out to dry for a couple of days . You need to have the bread brittle and then it will either crumb in a tall container with your hand blender or you can smash it using a rolling pin after putting the bread in a thick plastic bag . 2 . To make the lentil salad mix the lentils , tomatoes , onions , mustard , garlic , vinegar , sugar and oils and taste and season well with salt and pepper . This is best made ahead as the flavours develop . Store during the day covered in the fridge . 3 . Cut each St Marcellin in half so you get two ½ circles . Form them slightly to make a better round shape . Roll them in flour , then beaten egg then the breadcrumbs mixed with the dried sage . Place on a baking sheet and keep chilled until 10 minutes before serving . 4 . Chop the parsley and stir into the lentil salad so the green is fresh , you are able to see it and the flavour will be strong . 5 . 10 minutes before serving drizzle the cheeses with olive oil , bake the cheese uncovered in the oven and meanwhile spoon the lentil salad in to the centre of plates .
To serve : top the salad with the cheese and serve . dairy free : NO , as vegan
nut free : OK , check bread with guest
gluten free : NO , serve lentil salad with cubed St Marcellin
local flavours
St Marcellin is a village in the Isere ( a region just south of Savoie beneath the ski resorts of Les Deux Alps and Alp d ’ Huez ) The cheese made here is fresh flavoured , in small rounds and little known outside France , so this is a real treat for guests . We have matched this warm cheese starter with a very traditional French lentil salad to bring a true taste of France .