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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.