Pilgrim Restaurant Recipe For Potato Terrina With Lentils
Get a taste of the Spanish Camino, with this smart potato and lentil dish from My Million Pound Menu winner, Pilgrim
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Cooking tools:
- Mandoline
- Blender
- Skewer
- Cake pan
- Microplane
- Oven
- Stove
- Mixing bowl
- Saucepan
- Baking sheet
- Parchment paper
- Cutting board
- Chef's knife
- Measuring cup
- Spoon
- Plate
Ingredients
- 1 kg floury potatoes peeled and thinly sliced with a mandoline
- 12 sprigs thyme picked
- 6 cloves garlic grated
- 250ml extra-virgin olive oil
- 500g plum tomatoes on the vine diced (reserve the vines)
- 100g echalion shallots finely chopped
- 1 red pepper diced
- 125ml olive oil
- 250g caviar or de puy lentils
- 1 clove garlic
- 1 sprig thyme
- 1 tbsp olive oil
- a handful flat-leaf parsley chopped
- 400g tin Spanish piquillo peppers drained
- 100ml extra-virgin olive oil
- 100g tomato salsa (recipe above)
- red wine vinegar
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