Vegetable timbale with green apple and endive salad recipe

Chef Neil Ranasinghe talks us through this versatile dish

Vegetable timbale with green apple and endive salad
Vegetable timbale with green apple and endive salad
2 Heat the olive oil in a pan and add the mushrooms and peppers. Sauté until they’re soft.
2 Heat the olive oil in a pan and add the mushrooms and peppers. Sauté until they’re soft.
4 Mix the cream cheese, egg and cream in a bowl until smooth. Add the mushrooms and peppers.
4 Mix the cream cheese, egg and cream in a bowl until smooth. Add the mushrooms and peppers.
5 Fill the baking cups with the mixture.
5 Fill the baking cups with the mixture.
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Chef Neil Ranasinghe at Barakat Café
‘This dish is so versatile. You can change the vegetables to suit your tastes, as long as they aren’t too watery – this will affect the binding. Alternatively, you can remove the vegetables and add fruit and sugar to make a dessert. Using egg whites and fat-free cream cheese is also a good option for adjusting this dish if you’re on a diet.’

Ingredients
250g cream cheese
50ml cream
2 eggs
100g mushroom, chopped into small cubes
50g mixed peppers, chopped into small cubes
20g chives, chopped
Butter, for greasing the dish.

For the salad
1 golden apple, cut in long strips
1 endive
4 baby carrots, cut in long strips
50ml olive oil
20ml lemon juice

Method
1 Preheat the oven to 150°C.

2 Heat the olive oil in a pan and add the mushrooms and peppers. Sauté until they’re soft.

3 Grease four baking cups with butter.

4 Mix the cream cheese, egg and cream in a bowl until smooth. Add the mushrooms and peppers.

5 Fill the baking cups with the mixture.

6 Place on a baking tray and cover each with foil. Pour 10ml of water onto the tray, so that it sits around the cups. Bake for 15 minutes.

7 Slice the apple and carrots. Mix with the olive oil and lemon juice. Slice the endive, add to the mix and set aside.

8 Once the timbale is cooked, slide it out of the cup. Place on a plate alongside the salad and serve.

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