Side Dishes

• Potato and red pepper flans à la coriandre

• Portions : 6
• Cooking time : 30 min. + 40min.
• Preparation : 25 min

Ingredients

• 2 medium potatoes
• 125 ml (1/2 cup) 2% milk
• 4 eggs
• Salt and pepper to taste
• ½ red pepper cut into small cubes
• 25 ml (5 tsp.) fresh coriander, chopped
• 1 red pepper

Preparation

Peel potatoes and boil in salted water. Drain and set aside liquid. Mash potatoes and add milk. Mix and add cooking liquid until 500 ml (2 cups) is obtained.

Beat eggs and add to potato mixture.

Season with salt and pepper to taste, then add cubed red pepper and chopped coriander.

Mix well and then spoon into 125 ml (1/2 cup) ovenproof flan moulds. Cook in a bain-marie with the water half way up the moulds in a 205oC (400°F) oven for approximately 40 minutes or until centres are slightly rounded. Remove moulds from water.

Remove seeds and cut red pepper into pieces. Cover with water or chicken stock and cook until very tender. Put into food processor and add enough cooking liquid to obtain a nicely textured sauce. Check seasoning and strain using a sieve to remove skin.

Refrigerate flans and coulis for 6 hours for a cold starter.

Unmould flans and warm, along with the coulis, in microwave for a warm starter.

Note: These flans can be served as a side dish (without the red pepper coulis) to accompany meat dishes.