Charred Greens, Skordalia & Whipped Feta


Aug 22, 2023

1 min read

Potato Skordalia: 
    450 gr Agria potatoes, boiled or steamed
    200 gr De Winkel yoghurt
    4 tbsp Olive oil 
    4 cloves Garlic, finely minced, divided
    1 tsp Lemon zest
    1 tbsp Fresh lemon, juiced 
To serve:
    6 ea Broccolini
    12 ea Green beans
    6 ea Snow peas
    50 gr Fresh peas
    50 gr Whipped feta 
    70 gr Potato skordalia
    2 tbsp Puffed black rice
    1 ea Preserved lemon quarter, thinly sliced
    1 tbsp Extra virgin olive oil 1ea cured egg yolk
Whipped Feta:
    200 gr Mainland Creamy Feta
    100 gr Anchor Cream 
    1 tsp Lemon zest 
        Season to taste 
Cured Egg Yolk:
    100 gr Fine salt 
    100 gr Caster sugar
    3 ea Egg yolks
Potato Skordalia:
  1. Steam or boil potatoes, strain and place in mixer bowl. With the paddle attachment on medium speed whip the potato and yoghurt until smooth.
  2. Add garlic and lemon zest. Slowly whip the olive oil into potato mix and season to taste. 
To serve:
  1. Char-grill broccolini, snow peas and beans. Cook peas in a fry pan, toss in preserved lemon and charred greens.
  2. Spread skordalia on the base of the dish. Top with greens. Dot with whipped feta and sprinkle the puffed black rice over entire dish.
  3. Finish with grated cured egg yolk and olive oil. 
Whipped Feta:
  1. Crumble feta into mixing bowl. In a mixer with paddle attachment mix until completely smooth.
  2. Add lemon zest and season to taste. 
Cured Egg Yolk:
  1. Mix salt and sugar together and place half this cure mix in flat bottomed container. Make a small well with the base of the egg for the yolk to sit.
  2. Separate egg yolk, place in well and cover with the other half of the cure mix. Leave to cure in the fridge for 12 hours.
  3. Wash off curing mix, dry and grate to order. 
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