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Deep Fried Port Salut on a Spicy Lentil Salad

Recipe courtesy of: 

bbc.co.uk

A Recipe for "Beer & Cheese: A Perfect Pair #1"

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North Peak Siren

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Serving Size: 

10-12

Ingredients: 
For the Cheese:
  • 18 oz vegetable oil, for deep frying
  • 5½ oz Port Salut cheese, cut into 3 wedges
  • 3½ oz plain flour, seasoned with salt and freshly ground black pepper
  • 2 free-range eggs, beaten
  • 3½ oz breadcrumbs
 
For the Lentils:
  • 1 tbsp vegetable oil
  • ½ onion finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp curry powder
  • 1 tbsp turmeric
  • 5½ oz lentils
  • 7fl oz vegetable stock
  • Salt and freshly ground black pepper
  • Any type of leafy greens
Directions: 
  1. For the deep-fried cheese, heat the vegetable oil in a deep heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)
  2. Dredge the cheese in the seasoned flour. Dip the cheese into the egg mixture, then dip into the breadcrumbs. Repeat the coatings of egg then breadcrumbs twice more to fully coat the cheese.
  3. Add the cheese to the hot oil and deep fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with sea salt.
  4. For the lentils, heat the vegetable oil in a frying pan. Add the onion and garlic and fry until softened.
  5. Add the curry powder and turmeric and fry for one minute.
  6. Add the lentils and cook for one minute.
  7. Add the stock and bring to the boil. Reduce the heat and simmer for 13 minutes, or until the lentils are cooked through. Season, to taste, with salt and freshly ground black pepper.
  8. To serve, place the lentils onto a plate with the leafy greens and deep-fried cheese wedges placed on top.

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