Puy Lentil Salad with Goats` Cheese, Beetroot and

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Few things can beat a relaxing afternoon
with good friends – Rachel Khoo’s lunch
menu fits the bill perfectly
PHOTOGRAPHS Tara Fisher
Puy lentil salad
with goats’
cheese, beetroot
and dill
vinaigrette
page 52
Lunch menu
Smoky fish
bake
Rachel Khoo first appeared on our
television screens in 2012 and quickly gained
a loyal following that includes our cookery
team at the mag. We invited Rachel to cook
some of her favourite dishes for her friends,
Sara, Christine and Kate, when she was
visiting from Paris. While they chatted,
sipped and ate, photographer Tara Fisher
snapped away with her camera. What was
the gossip? Now, that would be telling…
Menu for 4
Puy lentil salad with goats’
cheese, beetroot and dill
vinaigrette
Smoky fish bake
Poires belle Hélène
Poires belle
Hélène
Puy lentil salad with
goats’ cheese, beetroot
and dill vinaigrette
Serves 4
A simple salad for everyone to
help themselves to. Serve with
some French bread on the side.
Prep 10 minutes Total time 40 minutes
Get ahead Cook the lentils up
to a few hours ahead. Make the
vinaigrette up to an hour ahead
200g Puy lentils
1 bay leaf
1 sprig of thyme
1-2 cooked beetroot, peeled
1-2 handfuls of baby salad leaves
200g goats’ cheese
extra virgin olive oil
1 x 20g pack cress, picked
For the dill vinaigrette
½ bunch of dill
2 tbsp sunflower oil
2 tbsp white wine vinegar
½ tsp salt
a pinch of sugar
1 Wash the lentils under cold running
water, then put them into a large
pan with the bay leaf, thyme and
a generous pinch of salt. Cover the
lentils with at least double their
volume of boiling water and cook
for 15-20 minutes, or until tender.
2 Meanwhile, make the vinaigrette
by whizzing the dill (including the
stalks) in a blender with all the
other ingredients.
3 Use a mandoline or a sharp knife
to thinly slice the beetroot. Drain
the lentils and discard the bay
leaf and thyme.
4 To assemble, arrange the salad
leaves and beetroot slices on a
platter, scatter over the lentils and
crumble over the goats’ cheese.
Drizzle with the vinaigrette and
a little extra-virgin olive oil; finish
with a sprinkling of salt and
pepper and the cress.
■ 422cals; 25g fat (11g sat fat);
23g protein; 7g fibre; 26g carbs;
4g total sugars; 1.4g salt
52
sainsburysmagazine.co.uk
Smoky fish bake
Serves 4
This serves four if you’re cooking
the whole menu, but if serving this
on its own, double the recipe and
cook in a larger baking dish. Serve
with a leafy green salad.
Prep 15 minutes Total time 55 minutes
Get ahead Assemble to the end of
step 5 up to 3 hours ahead
750g potatoes, cooked and peeled
200g skinless and boneless
smoked haddock fillet
a handful of chopped parsley
a handful of grated mature
cheese, e.g. Gruyère, Comté
or mature cheddar
For the béchamel sauce
25g butter
25g plain flour
500ml lukewarm milk, plus
extra to thin the sauce if needed
¼ onion, skin removed
1 clove
1 bay leaf
a pinch of ground nutmeg
1 To make the béchamel sauce, melt
the butter in a medium pan over a
medium heat. Add the flour and beat
hard until you have a smooth paste.
Take off the heat and leave to cool
for 2 minutes, then gradually add
the milk, whisking constantly.
2 Return the pan to a medium heat;
add the onion, clove and bay leaf
and simmer for 10 minutes, whisking
frequently. If the sauce becomes too
thick, whisk in a little more milk.
3 Finish the sauce by removing the
onion, clove and bay leaf, then add
the nutmeg and season with salt
and pepper – I like to use white
pepper. Leave to cool slightly.
4 Preheat the oven to 180°C, fan 160°C,
gas 4. Slice the potatoes into ½cmthick rounds. Cut the haddock into
small chunks and add to the béchamel
sauce with most of the parsley. Mix
together, then add the potatoes.
5 Transfer to a baking dish, about 18cm
x 22cm; top with the grated cheese.
6 Bake for 20-30 minutes, or until
golden. Sprinkle with the reserved
chopped parsley before serving.
■ 383cals; 15g fat (9g sat fat);
21g protein; 4g fibre; 40g carbs;
7g total sugars; 1.4g salt
‘Provide plenty of crusty bread for your
guests to dip into the cheesy sauce’
sainsburysmagazine.co.uk
53
Kitchen
secret
Poires belle Hélène
Serves 4
An elegant classic – fruity and
light, while the chocolate sauce
gives a touch of indulgence.
Prep 10 minutes
Total time 30 minutes, plus at least
2 hours marinating time
Get ahead Prepare the pears up to
2 days in advance and store in the syrup
in an airtight container in the fridge.
Make the sauce up to a few hours ahead
and reheat gently in a bowl over a pan
of barely simmering water
And to drink
A glass of pink fizz always makes a
good aperitif, and Taste the Difference
Vintage Rosé Cava, £10.49 will get you
going nicely. Once the food is served,
move on to a Sauvignon Blanc. This
variety was born to go with this menu
– it’s a classic match with both goats’
cheese and fish. Check out Les
Jardiniers, from the Loire Valley,
£6.99. It has less overt fruit than New
Zealand versions, with a fresh, grassy
scent and enough concentration to
accompany this food brilliantly. RH
54
sainsburysmagazine.co.uk
1 vanilla pod
150g caster sugar
4 firm but ripe pears, peeled, with
stalks still attached
vanilla ice cream, to serve
For the cardamom chocolate sauce
200g dark chocolate, finely
chopped
150ml double cream
3 cardamom pods, seeds
removed and crushed
1 Pour 1.5 litres of cold water into a
medium pan. Split the vanilla pod in
half lengthways and scrape out the
seeds. Add the pod and seeds to
the water with the sugar and bring
to a simmer, stirring occasionally to
dissolve the sugar. Add the pears
and place a piece of baking paper
on top to keep them submerged,
then simmer gently for 20 minutes.
2 Insert a skewer or small sharp knife
into the pears to test whether they’re
tender. If not, simmer for a further 5
minutes. When the pears are cooked,
leave them to cool in the syrup for at
least a couple of hours, preferably
overnight, to give them time to take
on the flavour of the vanilla.
3 To make the sauce, put the chocolate
into a bowl. In a pan, bring the cream
to the boil with the crushed
cardamom seeds, then pour it over
the chocolate. Leave to stand for a
couple of minutes until the chocolate
has melted, then stir the sauce gently
until smooth. Do not over mix or the
sauce may split – the cocoa solids
will separate from the cocoa butter.
4 To serve, remove the pears from the
syrup and stand them upright on
individual plates. Pour a generous
helping of chocolate sauce over
them and serve with a scoop of
vanilla ice cream.
■ 649cals; 34g fat (21g sat fat);
4g protein; 6g fibre; 82g carbs;
82g total sugars; 0g salt
RECIPES EXTRACTED/ADAPTED FROM THE LITTLE PARIS KITCHEN BY RACHEL KHOO (MICHAEL JOSEPH, £20). FOOD
STYLING: BIANCA NICE. PROP STYLING: REBECCA WILLIAMS. WINE RECOMMENDATIONS: RICHARD HEMMING
Keep the leftover
sugar syrup in the
fridge to use as
a base for fruit
salads or cocktails