Heritage potato terrina, caviar lentils & roast piquillo pepper

This is an excellent vegan dish. Source the best potatoes you can afford, as they will make a difference. Tinned piquillo peppers and caviar lentils can be found at specialist grocery stores, delis or online.

For the potato terrina

Ingredients;

• 1 kg good quality potatoes 

• 12 sprigs of thyme, picked, no stems

• 6 cloves of garlic, grated

• 500ml extra virgin olive oil

• 20g sea salt flakes

Method;

1. Preheat the oven to 180c.

2. Peel and thinly slice the potatoes using a mandolin. Put the slices into a large mixing bowl, add the ingredients, mix together well, and let sit for about 15 minutes. The potatoes will release their starchy juice, which will help the terrina stick together. 

3. In a deep roasting tray, layer the potato slices until the tray is filled. 

4. Place a similarly sized roasting tray on the potatoes to press them down. Cook the potatoes for about 40 minutes or until cooked through. Use a skewer to test the potatoes; if it goes through without resistance, they are cooked.

5. Once cooked, remove from the oven and allow to cool, keeping the pressing tray on top of the terrina. Once cooled, transfer to the fridge overnight, continuing to press the terrine.

6. The next day, turn out the terrine onto a chopping board larger than the terrine. Slice into portions and keep aside until serving.

For the lentils

• 500g caviar lentils (you can substitute De Puy lentils if you cant find caviar lentils) 

• 4ltr water 

• 1 clove of garlic 

• 4 sprigs of thyme 

• 50ml olive oil

• A handful of parsley, chopped

• Season to taste 

Method;

1. Place lentils in a saucepan and cover with water. Bring to the boil and immediately strain the water off. Cover again with water and add the rest of the aromatics, return to the boil, turn down the heat and simmer until tender, about 10 minutes. Remove from the heat and leave to cool in the liquid. Do not overcook. 

For the tomato salsa

Ingredients;

• 1kg plum tomatoes on the vine, sliced 

• 200g shallot, sliced

• 1 red pepper, sliced

• 4 cloves garlic, grated

• 250ml olive oil

• Sea salt, to taste 

Method;

1. First, make the tomato sauce. Place the tomatoes, shallots, peppers, garlic and olive oil into a saucepan over medium heat and slowly cook for about 30 minutes. Remove from the heat, add the tomato vines to the sauce and allow to cool. The vines will add a fantastic flavour to the sauce. (hint; do this with any tomato-based sauce)

2. Once the lentils and tomato sauce have cooled to room temperature, drain the lentils reserving a little of the liquid. Mix at a ratio of 1 part lentils to 2 parts sauce, keeping 100g. Add the chopped parsley and season to taste. Best if left overnight in the fridge before serving.

  Piquillo pepper puree

• 1 x 400g tin of Spanish piquillo pepper, drained

• 100ml extra virgin olive oil

• 100g tomato salsa (from lentil recipe)

• Merlot vinegar, to taste 

• Sea salt flakes, to taste

Method;

1. Toss the piquillo peppers with olive oil and roast at 180c for approx. 15mins.

2. Transfer to a blender and puree with the tomato salsa. Season to taste with salt and vinegar. Place into a small bowl and set aside at room temperature until serving. 

To serve;

1. Preheat the oven to 180c.

2. Place the terrine portions onto an oven tray lined with baking paper and drizzle with olive oil. Cook in the oven for about 10 minutes or until warmed thoroughly.

3. In a separate saucepan, heat the lentil & tomato mixture and spoon it onto the plate. Place a piece of the terrine on each and spoon on a quenelle of the pepper salsa.

4. Garnish with a fresh herb such as bull’s blood leaves and serve immediately.