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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!