Puylentilsaladwithfetacheese Recipes

PUY LENTIL SALAD WITH FETA CHEESE

Steps:

• Place the lentils and bay leaf in a saucepan with water.
• Bring to a boil, cover, lower the heat and simmer for about 20 minutes, or until the lentils are tender.
• Discard the bay leaf, drain the lentils, and leave them to cool.
• While the lentils are cooking, chop the beans, carrot and celery.
• Put them in a steamer for about 10 minutes or blanch them in boiling water for about 1 minute- they should be crisp, crunchy and bright in colour.
• Toss all of the cooked ingredients, along with the cilantro, onion, ham and feta, in a medium-sized bowl.
• Whisk together the oil and rice vinegar and dress the salad.
• Season with salt and pepper to taste.

OTTOLENGHI'S LENTIL SALAD WITH HERBS

Steps:

• In a small bowl toss sliced onion with vinegar and sprinkle with a pinch of salt. Set aside while you cook the lentils. (soaking will soften the onions and mellow their flavor)
• Bring 6 cups water to a boil in a medium saucepan. Add the lentils, reduce heat to a simmer and cook, partially covered, for 18-22 minutes or until lentils are cooked but not mushy. Check for doneness starting at 18 minutes. Drain and transfer lentils to a large bowl. While lentils are hot, toss with the olive oil (4 tablespoons), onions with their vinegar, garlic, 1 teaspoon of salt and black pepper, to taste. Stir and season with additional salt, if needed. (Salad can be made ahead to this point. See notes, below)
• Allow lentils to cool to room temperature and toss with herbs and feta. Serve at room temperature.

SOPPRESSATA AND CHEESE IN PUFF PASTRY

Steps:

• Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
• Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.
• Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.
• When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.

PUY LENTIL SALAD WITH FETA CHEESE

Steps:

• Place the lentils and bay leaf in a saucepan with water.
• Bring to a boil, cover, lower the heat and simmer for about 20 minutes, or until the lentils are tender.
• Discard the bay leaf, drain the lentils, and leave them to cool.
• While the lentils are cooking, chop the beans, carrot and celery.
• Put them in a steamer for about 10 minutes or blanch them in boiling water for about 1 minute- they should be crisp, crunchy and bright in colour.
• Toss all of the cooked ingredients, along with the cilantro, onion, ham and feta, in a medium-sized bowl.
• Whisk together the oil and rice vinegar and dress the salad.
• Season with salt and pepper to taste.

PHILLY CHEESESTEAK QUESADILLAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
• Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
• Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

PUGLIESE BREAD

Steps:

• Mix flour, 3 cups water, and yeast together in a large mixing bowl. Knead vigorously on a lightly floured surface; dough should be sticky and wet. After 10 minutes, add salt. Kneed until dough begins to pull away from the working surface and develops a smooth, light sheen, 5 to 7 minutes more.
• Lightly coat the interior of a large mixing bowl with olive oil; make sure the bowl is at least 3 times larger than the dough. Set dough in bowl, and let rise until it triples in volume, 2 to 2 1/2 hours.
• Heat the oven to 500 degrees.with a baking stone or a baking cloche. Meanwhile, divide dough in half, and form two ovals or rounds. Allow to sit on generously floured parchment paper or dish towel. Let dough double in size, about 45 minutes.
• Invert dough onto heated baking stone or cloche, then score deeply with a razor or a sharp knife, making three slashes, each about 2 inches long. If you have a baking cloche, cover it immediately with the bell. If using a baking stone, you need to add moisture to the oven for at least 20 minutes of the baking process; place a pie pan filled with ice cubes on the floor of the oven to produce steam, and refill with more ice as necessary. Bake dough for 20 minutes.
• Remove the bell or moisture source, and lower temperature to 425 degrees. Bake until crust is a rich brown, about 25 minutes more.

CHEESE AND BEEF ENCHILADAS

Steps:

• Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
• Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
• Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.

PARTRIDGE WITH PUY LENTIL DHAL

Steps:

• Clean the patridges thoroughly and pat dry with kitchen paper, and place in an oven-proof dish
• Mix the oil, garlic, spice powders, lemon juice and salt and pepper in a bowl.
• Once mixed, rub evenly over both birds and pour any remaining mixture over the top. Leave to marinate for 4-6 hours in the fridge.
• Once marinated, roast the birds in a pre-heated oven at 200C/180C fan/Gas Mark 6 for 35-40 minutes until the juices run clear. Once cooked, rest for 10-15 minutes.
• Whilst the birds are roasting, make the puy lentil dhal.
• Begin by cooking the puy lentils in the vegetable stock on the hob for around 25 minutes until softened but al dente.
• Whilst the lentils are cooking, put the oil into a large frying pan and cook the onion on a low heat for 10 minutes, then add the garlic, chilli and ginger and cook for a further two minutes.
• Add the spice powders and cook for a minute or two, then add the curry paste, tomatoes, balsamic vinegar and half a can of water (about 200ml), bring the the boil then simmer on a low heat.
• When the lentils are cooked, drain and add to the frying pan with the curry mixture and simmer for a further 15 minutes, then scatter over the fresh coriander.
• Serve the patridge and dhal with a green salad, naan bread and mango chutney for an extra special, warming meal.