Posts tagged feta

Peach, balsamic & heirloom tomato salad

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Peach, balsamic & heirloom tomato salad

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y sister and I enjoyed a version of this salad on our holidays in Greece and it’s been with us nostalgically since. I’ve sadly forgotten whether it had little cubes of salty pancetta or crumbled feta cheese in it but what I do know is that peaches and balsamic were a hit. A very valid excuse to return and I hope that little Greek taverna is still tucked away in the port of Sivota awaiting our us…

Promise me you won’t dare think about making this salad with out of season tomatoes or peaches in Winter. Its a summer salad where only juicy fresh tomatoes will do – preferably from your bounteous allotment if you are so lucky to have one! I hold no accountability for anyone making this in November and complaining about the lack of flavour…

Serves 2 (as a main / large side)

  • 2-3 large tomatoes (gorgeous ripe heritage / heirloom tomatoes look prettier here, taste amazing and make the salad interesting. Try some yellow or green ones as well as your usual red)
  • 200g cherry tomatoes
  • 1 shallot
  • 2 ripe peaches / nectarines
  • 1 tbsp red wine vinegar
  • Handful of salad leaves e.g. rocket, watercress, lambs lettuce
  • Handful basil leaves
  • Balsamic glaze
  • Flaky salt and black pepper
  • *Optional cheeses – a salty element works fantastically in this salad and a cheese is ideal.  I actually made this with fried halloumi the night before. Think about adding cubed fried halloumi pieces, crumbled feta, goats cheese, shaved parmesan or a big bulging burrata!
  1. Cut the cherry tomatoes in half and place in a bowl. Chop the shallot in half and then into fine half moon slices and add to the tomatoes. Sprinkle over a generous pinch of flaky salt and cracked black pepper (the salt will draw out the juices so don’t be shy here with the seasoning). Add the red wine vinegar, stir and leave to sit for 10 minutes or so.
  2. Slice your large tomatoes into rounds or big chunks – however you like. Mix up the shapes for added texture and interest!
  3. Next, slice the peaches/nectarines into chunky slices.
  4. Get a large serving plate or bowl and add your leaves. Scatter over your sliced tomatoes and peaches/nectarines and season well. Toss in your cherry tomato-shallot mixture with the juices.
  5. Give everything a good and gentle toss together and then rip over the basil leaves.
  6. If using cheese, add this now.
  7. Drizzle over your balsamic glaze and serve!

Sharing Pastry Wheel

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Sharing Pastry Wheel

T

his puff pastry sharing wheel has become one of my Christmas signatures! Made only in December for a festive drinks gathering with friends. Its such a perfect sharing canape as you can tailor it to your favourite flavours, those flavours of your guests or to suit any dietary requirement. I like to make this vegetarian as the rest of Christmas tends to be meat themed . Its such a pretty centre piece to the table – eye catching and head turning! The best part is that its barely cooking – I’d call it an assembly job! 

Glass of cold Champagne in hand, buttery puff pastry really is the most ideal pairing and always will be in my eyes!

Ingredients

  • 1 block puff pastry (I always end up with leftover pastry when I make this so I make a set of Palmiers here to match. Same process really just a different shape)
  • 1 egg, beaten
  • Fillings of choice, some combination suggestions below: Be careful here with your choices, you’re not making a pizza. It can’t be too ‘full’ or bulky. Chop finely and scatter scarcely, hence why punchy flavours work better!

Green pesto, feta, sun dried tomatoes, cumin seeds

Red pesto, sun dried tomatoes, goats cheese, chopped dill

Olive tapenade, feta, sun dried tomatoes, fresh basil, fennel seeds

Pesto, anchovies, capers, crumbled mozzarella, basil

  1. Half the pastry block and roll out each on a floured surface into circles around 30cm diameter. Use a plate as a cutter to cut around to form a nice neat circle.
  2. Place one circle on a baking sheet on a baking tray. Onto this circle add your toppings! Start with your pesto base and then scatter over the toppings and herbs making finely chopped/small pieces and scattering evenly. You can work up to the edges, but leave a 1cm border or so.
  3. Brush the 1cm border with a little egg wash.
  4. Take your second circle of pastry and place on top, and then gently press down so that it snugly hugs the fillings underneath and is sealed at the edges where you’ve egg washed.
  5. Next take a small upturned egg cup and place it in the middle gently, not enough to cut through. Working outwards, cut thin strips so that they are still attached at the centre.
  6. Take each strip and gently twist like a cheese straw and press down onto the tray at the end to keep it unfolding again. You’ll know here if you’ve packed it too full or cut your pieces too big as they will pop out everywhere!
  7. Continue all the way round and once done, remove the egg cup.
  8. Place in the fridge to chill for 20 minutes, preheat the oven to 200°C.
  9. When ready to cook, remove from the fridge, egg wash over generously so its gets a wonderful golden shine and then scatter over sesame, nigella or any seed of choice that suits your filling if desired.
  10. Bake for about 20 minutes, checking regularly until golden and puffed!
  11. Remove from the oven and leave to cool a little before serving but nicest served warm (avoid burning anyones mouths with molten cheese!)

You can remove the centre circle puff where the egg cup marked (eat it..) and then pop a nice dipping sauce in the middle in a dish. The idea is the guests ‘tear and share’…and dip if desired!

Spinach & Cheese Spiral

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ilo pastry is one of my favourite pastries. Its light, crispy, buttery and gives the most amazing texture contrast when baked with a soft filling. Its not only ideal for savoury pies such as here but impressive when cooked with a sweet filling. This very spiral can be packed with a sweet almond frangipane and dusted with icing sugar for a delicious dessert.

This a a spiral version of the traditional Greek spanakopita that can be made in a round tin also. This may look more complicated but its actually a lot easier if you don’t have a tin to hand! It can be a bit tricky to manipulate however I promise once baked it will look like stunning. As someone who grumpily shoved the raw pie into the oven, cursing at how it looked “nothing like the recipe photo” and “how on earth can that be expected to work” it came out looking like a model spanakopita. I felt smug.

Serve with a simple fresh green salad with plenty of lemon juice and a scoop of Greek yoghurt.

TIP: Keep the filo pastry under a damp tea towel when not using to stop it drying out. It WILL dry out in minutes and break apart if not.

TIP: Use plenty of melted butter. Don’t leave any raw pastry un-buttered. It will make it easier to form into a spiral, prevent cracks and taste better.

Adapted from delicious magazine.

Serves 4

  • 1 pack filo pastry (about 6-7 sheets)
  • 125g unsalted butter, melted
  • 1 tsp sesame seeds
  • 1 tsp nigella seeds

Filling

  • 1 large red onion, sliced
  • 2 tbsp balsamic vinegar
  • 2 x 400g bags spinach leaves
  • 300g feta, crumbled
  • 150g goats cheese, crumbled
  • 40g parmesan cheese, finely grated
  • 3 free range eggs
  • Bunch dill, finely chopped
  • Bunch fresh mint, finely chopped
  • Pinch chilli flakes
  • 1 lemon, zest and juice
  • 75g pine nuts, toasted
  • Nutmeg
  1. Preheat the oven to 190 and line a baking tray with parchment.
  2. Wilt the spinach in batches in your biggest pan with a splash of water. Drain, cool and then squeeze out any excess water. Then, using a muslin cloth or tea towel, tightly squeeze the remaining water (you’ll be shocked at how little spinach you end up with).
  3. Roughly chop the remaining spinach and add to a big mixing bowl. Set aside.
  4. Fry the red onions for about 5 minutes until soft. Season and add the balsamic. Let this sizzle and cook and coat the onions until they become sticky. Remove from the heat and leave to cool.
  5. Add all the cheeses, the eggs, the dill (save a handful for serving), mint, chilli, lemon, pine nuts and a pinch of nutmeg to the spinach bowl. Season well. Finally, add the onions and mix well.
  6. Melt the butter if not already done so.
  7. Put one sheet of rectangular filo on a clear work surface and brush generously with butter. Top with another sheet and brush as before. Add 1/3 of the spinach mixture in a line against the long edge of the pastry. Roll into a cylinder, brushing with butter to cover any raw pastry.
  8. Twirl the long roll into a coil keeping it tight at the centre. Ensure its generously buttered or it will crack. Don’t worry if it does, you can patch it up with extra buttered filo before baking.
  9. Repeat this step with the other pastry sheets and the other 2/3 of mixture adding the rolls to the coil making it larger as you go.
  10. Brush the whole wheel liberally with butter. If there are any large cracks and the filling is exposed, take a spare piece of pastry, butter and then patch it up as best you can. Finally, scatter with a pinch of salt and the sesame and nigella seeds.
  11. Bake for about 30-40 minutes until golden brown and cooked.
  12. Serve scattered with extra dill.

I like to cut mine into a slice like you would a quiche. Some serve by the roll, pealing off bits of the spiral. As you like. My way you end up with a higher pastry ratio!

 

Harissa Chicken With Orange Herb Barley Salad

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Harissa Chicken With Orange Herb Barley Salad

Jess - Harissa Chicken4Jess - Harissa Chicken3

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ts safe to say I’m a fan of Greece. The food, the weather, the glassy wakeboard inviting waters and the calming pace of life. I’ve even been partial to the odd Greek wine! I visit every year for my dose of Vitamin D and halloumi and to brush up on my water sports. But I’ll focus on the food for the time being. After experimenting with a unassuming pack of Odysea’s deliciously authentic Saganaki cheese last year it was time to venture into their range a bit more with my appreciation of Greece and the Med. Being the good natured Greek loving company that they are I arrived home one Friday evening after work to a box of delightful goodies to sample and experiment with!

And sample I did.

This recipe is adapted from a Bill Granger combination I once saw and with all the right flavours from Odysea (with the odd ‘forage in the pantry’ twist) it was the perfect foundation for my med inspired dish to help prolong the recent spring sun. The roasted oranges add a really unusual touch here along with the gentle spicing which are a perfect match with Odysea’s punchy, creamy and crumbly feta cheese. Heaps of mint, dill and lemon juice bring it all to life and sooth the post harissa spice! One to give a go on a sunny but still brisk Spring evening.

Serves 4

  • 2 small oranges
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp chilli flakes
  • 1 tsp ‘Odysea Wild Thyme & Fragrant Honey’
  • 2 tbsp olive oil
  • 200g pearl barely or spelt
  • Juice 1 lemon
  • 1 carrot grated
  • 200g ‘Odysea Greek Feta‘, crumbled in large chunks
  • Large handful mint leaves
  • Small handful dill, finely chopped
  • 2 small poussin (or 4 joints of chicken e.g. chicken legs, thighs etc)
  • 4-6 tbsp of ‘Odysea Harissa spread‘ or 2 tbsp harissa paste
  •  2 large garlic cloves
  • Salad to serve – I used a crisp mix of chicory, little gems and watercress dressed in some lemon and extra virgin olive oil (Odysea of course)
  1. Preheat the oven to 220°C.
  2. Marinade the poussin in the harissa, seasoning well and then add 1 pealed, gently crushed garlic clove to each cavity and set aside.Jess - Harissa Chicken5
  3. Slice the oranges thinly and place on a lined baking tray evenly spread. Grind the fennel, cumin and chilli flakes in a pestle and mortar and then add the honey and olive oil and mix well. Coat the oranges slices in the mixture.
  4. Bake in the oven for 20-30 minutes, keeping an eye on them until they begin to caramelise and char. This time with vary depending on how juicy the oranges are. Leave to cool slightly.
  5. Cook the barely or spelt according to the packet instructions until tender then drain well and leave to cool to room temperature.
  6. Meanwhile, turn the oven down to 190°C and place the poussin on a lined baking tray. Bake for around 40 minutes until tender and the juices run clear. Set aside to rest while you finish the salad.
  7. Add the warm oranges slices to the drained grains.
  8. Stir in the juice of the lemon, plenty of salt and pepper and the chopped dill.
  9. Scatter in the crumbled feta, the grated carrot and stir to combine.
  10. Finally, roughly chop the mint at the last minute and add to the grains and stir.
  11. Loosen with a little more lemon or a splash of extra virgin olive oil if needed
  12. Carve your rested poussin in half and serve half each alongside the grain and green salad, scattered with extra mint if you like

NOTES: This would also be lovely with a side of warm pillowy flatbreads, dipped into a cleansing and fresh lime and coriander yoghurt or tzatziki.

For a wine match I would suggest a fresh Chenin Blanc or the slightly aromatic taste of  Viognier.

Jess - Harissa Chicken2

 

 

Pistachio and Feta Dip

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Pistachio and Feta Dip

Jess - Pistachio feta dip2 Jess - Crackers

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ot another dip I hear you say? And not another Moroccan and middle Eastern themed recipe. Yes. Please continue. A boozy and wonderful dinner party in the Wiltshire countryside this weekend was enhanced as it naturally would be by the addition of a Middle Eastern themed feast! And gracious guests of course! And the weather seemed to be on it best behaviour for most of the time rather suitably while we guzzled bubbly Saumur and nibbles. The downpour and lightening only theatrically threatened to steal the attention late into the evening when the food had already stolen my guests hearts. It reminded me a little of my recent venture to Morocco where a hearty downpour after a heavy humid day was still not enough to spoil the show once the hearty tanginess graced our dining tables.

Kicking off with a round (or two) of sparkling Saumur, my new and cheaper favourite alternative to Champagne, to set the tone, this cheesy spiced Turkish/Bulgarian dip went down a treat. A lovely alternative to the usual humus this is perfect with some mini ‘olive oil cracker tongues’ (see here) adapted with the addition of some sweet smoked paprika and rolled smaller and bite sized.

While the middle East is always a source of natural inspiration for me, both these recipes were inspired by a new cookbook purchase that has weakened my already full and bursting cookbook shelf. Bought on a whim having been won over in a trace by the initial sparkling textured cover and once in side, by the beautiful photos and recipe combinations that steal my foodie heart. Adapated slighty but quite welcomely without much amending. Persiana, Sabrina Ghayour. A delightful book for any cookbook collector, food lover or photography buff.

Serves 8 as a nibble with drinks

  • 100g pistachios, shelled
  • 75ml olive oil
  • 200g feta cheese
  • Handful chopped dill
  • Large bunch of coriander leaves
  • 1 garlic clove, crushed
  • 1/2 red chilli, chopped
  • 3 tbsp Greek yoghurt
  • zest 1 lemon, juice of 1/2
  • Salt and pepper
  • 1 tbsp dukka (see here) to garish (optional)
  1. Blend the pistachios and oil in a processor for 30 seconds.
  2. Add the rest of the ingredients and blend until you get a smooth but rustic texture. Season to taste
  3. Spoon onto a shallow bowl or plate. Sprinkle with any leftover dill leaves, the dukka and drizzle with a little extra virgin olive oil.
  4. Serve with olive oil crackers.

Dips and drinks were followed by a slow roasted, shredded and falling off the bone leg of  lamb spiced to the nines with Moroccan love. Zesty lime yoghurt and cumin dipping salt on the side of a fresh allotment picked raw vegetable salad….

Serves 8-10

  • 1 large leg of lamb on the bone (2.5kg approx)
  • 50g butter
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp cumin seeds
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 4 garlic cloves, crushed
  • 1 tbsp sea salt flakes
  • Handful coriander leaves to garnish

Cumin dipping salt

  • 2 tbsp cumin seeds
  • 2 tbsp flaky sea salt
  • Pinch cinnamon
  1. Preheat the oven to 160°C and line a large roasting tin.
  2. Mark deep incisions over the lamb with a sharp knife
  3. In a small bowl, place the butter, spiced, thyme, and garlic and blend into a paste. Rub the paste over the land and into the incisions.
  4. Place the lamb in the tin and pour in 1 large glass white wine. Cover with foil and cook for 4 hours.
  5. During this time, baste the lamb with any juices every 40 minutes or so.
  6. After 4 hours, turn the oven up to 190°C. Remove the foil and finish the cooking for the final 1 hour uncovered to brown the top and crisp the skin.
  7. Meanwhile, for the dipping salt, dry fry the cumin seeds in a hot frying pan for a few minutes until fragrant. Tip into a pestle and mortar and grind. Add the salt and cinnamon and grind together lightly. Tip into a small ramekin or bowl.
  8. After 5 hours, remove the lamb from the over. Cover with foil and leave to rest for about 15 minutes.
  9. When ready to serve, carve the lamb which should tenderly fall from the bone. Carve into chunky pieces and slice the herbed skin. Serve on a large warmed serving platter, scattered with coriander leaves.
  10. Serve e.g some turmeric and cumin roasted new potatoes, fresh raw green salad and a limey creamy yoghurt.

Jess - Lamb Jess - Lamb2

Pea and Avocado Dip with Sprouted Olive Oil Crackers

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Pea and Avocado Dip with Sprouted Olive Oil Crackers

Jess - Cracker2

Jess - rudehealth

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irstly I think I need to explain the mystery behind the ‘Sprouted Olive Oil Crackers’. As if the wholesome organic produce that Rude Health so stylishly provide wasn’t tempting enough, they have developed a range of ‘sprouted flours’. Nothing to do with sprouts, nothing to do with flowers…..These flours basically contain a grain that has been allowed to sprout and germinate in an environment which stimulates enzyme activity and allows for the transformation of wonderful nutrients. Soaked in water, the grains sprout and release nutrients and once slow fired and and stone ground these are captured inside these tasty flours ready for your baking purposes. Nutty, wholesome and devine, they can be used in baking like for like to add a fantastic texture and flavour layer. Here I used the flour in some lovely giant tongue shaped crackers which I often make for dinner parties as elaborate dipping utensils!

They are amazing served with dips and spreads. I’ve made these in the past but never with sprouted flour and the baking smell alone as they crisped away in the safety of the oven was enough to inspire a healthy dip to accompany.

Makes about 15 dependant on size (adapted from Ottolenghi)

  1. Preheat the oven to 220°C and line a large tray with baking parchment.
  2. In a large bowl or food processor combine all the ingredients except for the salt until you have  affirm dough.
  3. Leave to rest for 30 minutes or so in the fridge.
  4. When ready to cook, take walnut sized pieces of dough (about 15g) and roll on a floured surface into tongue or oval shaped crackers, paper thin if you can!
  5. Repeat and place on your lined backing tray. Drizzle well with olive oil and scatter with the sea salt.
  6. Bake in the oven for about 6 minutes or until crisp, golden and filling the kitchen with wonderful smells.
  7. Leave to cool on a wire rack before enjoying with a dip or choice.

Pea and Avocado Dip (Serve 4-5 as a starter/nibble)

I saw a version of this recipe in a recent Waitrose magazine. Having been invited to a last minute impromptu BBQ I felt I needed a culinary offering which is where this speedy dip was created. To my disappointment this said recipe wasn’t particularly inspiring on the taste delivery. It was a bit bland. However, with a complete recipe makeover and the addition of some forage in the pantry flavour staples I had a tasty vibrant dip in no time to accompany my sprouted olive oil crackers. Knocked out in minutes I just had time to grab a bottle of chilled white before heading out into the sun….

  • 150 peas, defrosted or fresh
  • 1 lime, juice
  • 1 crushed garlic clove
  • 1 tbsp creme fraiche
  • 15g pistachios
  • 1 avocado, chopped into chunks
  • 1 tsp spice mix (see here)
  • 60g feta cheese
  • Handful mint leaves
  • Chives, dill and chilli oil to garnish
  1. In a food processor, please the peas, lime juice, garlic, pistachios, creme fraiche, spice mix and mint. Pulse and blend until the mixture turns into a paste. You may need to scarp the sides down as you go.
  2. Add plenty of seasoning and then add the feta cheese and avocado.
  3. Blend again to form a smooth paste. If you like it a bit thinner, add some olive oil.
  4. Serve scattered with chopped dill and chives and drizzled with chilli oil

Jess - Peaavocadodip2