I’ve used a mix of goat’s milk and cow’s milk feta here but feel free to choose one if you have a strong preference. Quick-pickled currants will jazz up rice dishes, roasted vegetables and hummus so they’re a great thing to have in the fridge.
Serves: 4-6
INGREDIENTS
Pickled currants
½ cup currants
¼ cup boiling water
2 tablespoons white wine vinegar
1 tablespoon raw sugar
½ teaspoon table salt
Dip
150 grams goat’s milk feta
100 grams cow’s milk feta
¾ cup unsweetened Greek yoghurt
1 tablespoon extra virgin olive oil
2 tablespoons lemon zest
sea salt and ground pepper
To serve
good-quality extra virgin olive oil
fresh thyme or tarragon
METHOD
Currants: Place all the ingredients in a small bowl and stir to dissolve the sugar and salt. Cover and set aside for 30 minutes.
Dip: Place all the ingredients in a food processor, season and whizz for 2-3 minutes until blended and light.
To serve: Drain the currants and sprinkle over dip. Drizzle with oil and garnish with fresh thyme or tarragon.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!