Description
I really like this rich and very beautiful appetizer. To prepare its not difficult, and the appearance will delight you and your guests. If you don't eat meat, chicken can be replaced, for example, corn or green peas.
Ingredients
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Beans
200 g
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Lentils
50 g
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Chicken fillet
200 g
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Carrots
2 piece
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Walnuts
1 handful
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Cilantro
1 handful
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Garlic
2 tooth
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Coriander
0.5 tsp
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Salt
-
Allspice
-
Vegetable oil
1 Tbsp
Cooking
Beans Blanch from Mistral to soak for a few hours and boil until cooked. Cooking time is given without soaking.
Turkish lentil from Mistral requires no soaking, so just boil it until tender, 15 minutes.
Then Porirua beans together with lentils. Salt, pepper and add the coriander and the grated garlic.
Carrots boil until soft. Cut into small cubes, mix with chopped cilantro. Sprinkle with salt and pepper to taste.
Chicken fillet boil until tender. Cut the same cubes as carrots. Add the chopped walnuts. Sprinkle with salt and pepper to taste.
I use a disposable cake pan. It should be easy to grease with sunflower oil. If you use a metal mold, it is better vystelit parchment. We spread our toppings layers, lightly tamping. The top and bottom layer should be the bean-lentil puree. Cover with foil and bake 25-30 minutes at 180 degrees.
Allow to cool in pan and serve.
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