Inspired by the beauty and range of produce available seasonally in spring. Charring these delicious greens over wood or charcoal gives them an extra level and depth of flavour, balanced with the zesty whipped feta, velvety skordalia & the umami boost of the cured egg yolk. In this dish I have used De Winkel natural yoghurt because of its superior flavour profile and natural heat & acid stable properties.
- 450g agria potatoes, boiled or steamed
- 200g De Winkel yoghurt
- 4 tbsp olive oil
- 4 cloves garlic, finely minced, divided
- 1 tsp lemon zest
- 1 tbsp fresh lemon, juiced
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.
- 6ea broccolini
- 12ea green beans 6ea snow peas
- 50g fresh peas
- 50g whipped feta
- 70g potato skordalia
- 2 tbsp puffed black rice
- 1ea preserved lemon quarter, thinly sliced
- 1 tbsp extra virgin olive oil 1ea cured egg yolk
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.
- 200g Mainland Creamy Feta
- 100g Anchor Cream
- 1 tsp lemon zest
- Season to taste
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
- 100g fine salt
- 100g caster sugar
- 3ea egg yolks
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.
Great dish to substitute for whatever greens are in season. This will help keep costs down while staying seasonal & diverse throughout the year.