- Feta marinade:
- 1kg barrel aged feta
- 200ml olive oil
- 70g clear honey
- 2 sprig rosemary
- 4 clove garlic
- Aged balsamic vinegar
- Oat biscuits:
- 225g
- 1x pinch Maldon salt
- 1x pinch baking powder
- 25g butter
- 175g water
- Tomato and chilli jam:
- 1kg tomatoes
- 7 garlic cloves, peeled
- 5 large red chillies, de-seeded
- 7cm piece of ginger root, peeled and roughly sliced
- 600g golden caster sugar
- 400ml red wine vinegar
- 6 tbsp Thai fish sauce
- 2 tsp Smoke paprika
- Verbena granite:
- 225ml lemon juice
- 4lt eater
- 450g sugar
- 1x cup of dried verbena
- 7x fresh verbena leaves
- Chardonnay vinegar
Feta, verbena and tomato
Ingredients
Method
Feta marinade:
Break the feta into 1 cm chunks
Whisk together the honey and oil. Season to taste with Balsamic vinegar.
Lightly crush the garlic and rosemary add to the honey mixture.
Vac pak the cheese with the marinade and leave for 48hrs.
After this strain off the marinade, on a metal tray char the feta on all sides using a blow torch, the cheese should be well chard and will melt slightly.
Leave the cheese to cool, reserve 1/3 in the freezer.
Beat the remaining together until smooth, check for seasoning, transfer to a piping bag and leave at room temperature. Ready to be piped on to the oat biscuits.
Take the reserved feta from the freezer , using liquid nitrogen freeze again, transfer to a plastic bag and using a spoon, break down into smaller ‘nuggets’. Return to the freezer.
Oat biscuits:
Mix the oats, Maldon and baking powder together
Melt the butter & add it to the dry mix, crumble with fingers to incorporate butter
Boil the water and add most of it to the mix
Roll out into even sheets, 3mm thick.
Bake at 180°c for 5mins; remove from the oven cut into rectangles 3cm x 6cm in shape.
Return to the oven and bake for another 10minutes
Tomato and chilli Jam:
Blitz the tomatoes with garlic, chillies and ginger in a food processor.
Pour into a heavy-based saucepan.
Add the sugar, and vinegar, bring to the boil, stirring slowly.
Reduce to a simmer and cook for 30-40 minutes, stirring from time to time. The mixture will turn slightly darker and sticky.
Finish with the fish sauce and paprika
Verbena Granite:
Bring the sugar and water to the boil
Add the lemon juice and remove from the heat.
Add the dried verbena and leave to infuse as the liquid cools.
Store in the fridge overnight.
Strain the liquid and add fresh verbena.
Leave to infuse for 6 hours
Strain, season with vinegar, freeze
Once completely frozen, scrape into granite.
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