Pea and feta fritters

This is from Ottolenghi’s book, SIMPLE. These pea fritters are good hot or cold, as part of a light lunch or a side dish as part of a feast. 

INGREDIENTS:

  • 500g frozen peas, defrosted
  • 120g ricotta
  • 3 large eggs, beaten
  • 1 tsp lemon zest
  • wedges of lemon, to serve
  • 3 tbsp za’atar spice (from seasoned pioneers)
  • 100g white flour
  • 1 1/2 tsp baking powder
  • 20g mint leaves
  • 200g block of feta, crumbled into large chunks
  • about 800ml oil
  • salt and pepper

METHOD:

  • Mash the defrosted peas using a soup wand or blender, just until the mixture is coarsely crushed. 
  • Transfer the peas to a bowl, add the ricotta, eggs, lemon zest, 3/4 tsp salt, a good grind of pepper, and mix well. 
  • Add the za’atar, flour and baking powder, mix well, and then fold in the feta and the chopped mint. 
  • Pour the oil into a saucepan, and heat to a medium to high heat. 
  • Using a pair of dessert spoons, form the mixture into smooth ovals, and drop them into the boiling oil. They should fizz and bob to the surface, and cook to a wonderful crispy brown in about 3-4 minutes. You’ll need to ensure they are flipped over in the oil to cook on all sides. 
  • As each batch becomes cooked, lift them out in a slotted spoon and put on a towel to drain the oil, before adding to the serving dish. 
  • Serve with the wedges of lemon. 

Greek feta salad

This is my version of a greek salad, it is quick to make and one of my favourites. I don’t usually refer to a recipe, so it is probably not that authentic. It has a lot in common with the Persian summer salad. 

INGREDIENTS

  • Half a cucumber
  • About the same weight of cherry tomatoes
  • About four or five spring onions
  • A small little gem lettuce
  • 50g feta cheese
  • Kalamata olives
  • Oregano or chive flowers
  • Olive oil
  • Salt and pepper

METHOD

  • Line a large salad bowl with lettuce leaves
  • Dice the cucumber, chop the onions, cut up the tomatoes and add them to the bowl, in layers with the tomatoes on the top. 
  • Add the olives and crumbled cheese, and garnish with herbs. 
  • Just before serving, season and add a drizzle of olive oil. 

 

Spinach and Feta Pie

Spinach grows well in the Uists, and it is also often available in the co-op.

INGREDIENTS:

  • 1kg spinach
  • 1 small onion finely chopped, or six spring onions
  • 50g butter
  • 125g Feta Cheese
  • 1 dsp chopped fresh fennel or dill
  • 100ml cream
  • Salt and pepper
  • flaky pastry
  • Small grating of nutmeg

METHOD:

  • Gently fry the onion in the butter until soft, then add all the spinach, and cook until it has all wilted down
  • Mash the cream, herbs, and cheese together
  • Mix the cheese and the spinach together, and season with salt, pepper and nutmeg
  • Put the spinach and cheese mixture in a pie dish, and use the flaky pastry to cover
  • Bake in a medium hot oven for 30-45 minutes until the top is crisp and golden.

If you were going to be really authentic, this would be made with filo pastry to create little triangular packets. http://www.youtube.com/watch?v=SQITqEJ-TvQ shows you the technique.