Charred Greens, Skordalia & Whipped Feta
Recipes
1 min read
Ingredients
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 |
Method
Potato Skordalia:
- Steam or boil potatoes, strain and place in mixer bowl. With the paddle attachment on medium speed whip the potato and yoghurt until smooth.
- Add garlic and lemon zest. Slowly whip the olive oil into potato mix and season to taste.
To serve:
- Char-grill broccolini, snow peas and beans. Cook peas in a fry pan, toss in preserved lemon and charred greens.
- Spread skordalia on the base of the dish. Top with greens. Dot with whipped feta and sprinkle the puffed black rice over entire dish.
- Finish with grated cured egg yolk and olive oil.
Whipped Feta:
- Crumble feta into mixing bowl. In a mixer with paddle attachment mix until completely smooth.
- Add lemon zest and season to taste.
Cured Egg Yolk:
- 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.
- 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.
- Wash off curing mix, dry and grate to order.
