Leek and pinenut timbale with a tomato, coriander and puy lentil concasse

Name: Leek and pinenut timbale with a tomato, coriander and puy lentil concasse
Yield: For four to six
Ingredients: approx. 120 mls olive oil; 3 tomatoes; 1 tblspn chopped fresh coriander; 2 tblspns cooked puy lentils; salt to taste; 2 egg whites; 150 mls cream; 2 eggs; 150 g cream cheese; juice half a lime; 80 g pinenuts, lightly toasted; ¼ tsp cayenne pepper; ½ tsp salt; 4 cloves garlic, crushed; 1 dstspn grated ginger; 500 g leeks, washed and finely chopped; a little olive oil

Preparation info

For
four to six

Difficulty
Easy

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

What with the pinenuts and the chunky concasse sauce, this timbale has more texture than the average savoury pudding. Leeks and ginger are excellent together and they interact beautifully with the coriander in the concasse. You will need six ramekins of about 150mls capacity, though any vessel will do - I have successfully used cups and small bowls.

Ingredients

Starter
Vegetarian
Gluten-free

Ingredients

Method