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Whipped feta, potato stew: Anna Jones’ recipes from Greece | Whipped feta, potato stew: Anna Jones’ recipes from Greece |
(7 days later) | |
A rich Greek potato stew with olives and feta, and a whipped, cumin-scented feta dip | A rich Greek potato stew with olives and feta, and a whipped, cumin-scented feta dip |
One of the things I need to remedy is not having spent enough time in Greece. I’ve been there only twice (both times to the islands), but I find myself daydreaming about being there more than any other place. I think that’s why I cook so much Greek food. | |
This potato stew, rich with tomatoes and lots of olive oil (like a potato version of gigantes plaki), made a very pleasing dinner with a side of lemon sauteed greens. It’s a stew that’s comforting, punchy and fresh. It’s great cold the next day, too, when I’d eat it with a green salad and this whipped feta dip. It’s the dip I make most often, and I know I’ll be doing so right though the summer. Serve with warm bread or anything dippable. | This potato stew, rich with tomatoes and lots of olive oil (like a potato version of gigantes plaki), made a very pleasing dinner with a side of lemon sauteed greens. It’s a stew that’s comforting, punchy and fresh. It’s great cold the next day, too, when I’d eat it with a green salad and this whipped feta dip. It’s the dip I make most often, and I know I’ll be doing so right though the summer. Serve with warm bread or anything dippable. |
Patates yahni – potato stew with herbs and feta (pictured above) | Patates yahni – potato stew with herbs and feta (pictured above) |
This is my approximation of patates yahni; I’m sure there are lots of ways to make it, but I think the secret is adding a good amount of olive oil – it might be more than you are used to, but it is the key to the richness of this stew. This works with other roots, and butter beans too. | This is my approximation of patates yahni; I’m sure there are lots of ways to make it, but I think the secret is adding a good amount of olive oil – it might be more than you are used to, but it is the key to the richness of this stew. This works with other roots, and butter beans too. |
Prep 15 minCook 1 hrServes 4 | Prep 15 minCook 1 hrServes 4 |
Extra-virgin olive oil1 onion, peeled and finely chopped2 garlic cloves, peeled and finely sliced800g medium waxy potatoes, cut into 3cm pieces1 x 400g tin chopped tomatoes1 tsp dried oregano1 good pinch dried chilli flakes1 good pinch ground allspice or 2 crushed allspice berriesSalt and black pepper100g kalamata olives, stoned and torn in half1 small bunch parsley, roughly chopped1 tbsp black onion seeds100g feta (I use a vegetarian one; optional)Flatbreads, to serve | Extra-virgin olive oil1 onion, peeled and finely chopped2 garlic cloves, peeled and finely sliced800g medium waxy potatoes, cut into 3cm pieces1 x 400g tin chopped tomatoes1 tsp dried oregano1 good pinch dried chilli flakes1 good pinch ground allspice or 2 crushed allspice berriesSalt and black pepper100g kalamata olives, stoned and torn in half1 small bunch parsley, roughly chopped1 tbsp black onion seeds100g feta (I use a vegetarian one; optional)Flatbreads, to serve |
Heat a large pan on a medium heat, add a splash of olive oil and the onion, and cook for 10 minutes until soft and sweet. Add the garlic and cook for two minutes. | Heat a large pan on a medium heat, add a splash of olive oil and the onion, and cook for 10 minutes until soft and sweet. Add the garlic and cook for two minutes. |
Add the potatoes, tinned tomatoes, four tablespoons of olive oil, the oregano, chilli flakes, allspice and a generous amount of salt and black pepper. Add 300ml boiling water, so that the potatoes are almost covered, and bring to a simmer. Turn down the heat to low and continue to simmer for 30 minutes, until the potatoes are cooked through. | Add the potatoes, tinned tomatoes, four tablespoons of olive oil, the oregano, chilli flakes, allspice and a generous amount of salt and black pepper. Add 300ml boiling water, so that the potatoes are almost covered, and bring to a simmer. Turn down the heat to low and continue to simmer for 30 minutes, until the potatoes are cooked through. |
Stir through the olives, spoon into bowls, and scatter with the parsley, onion seeds and feta, if using. Serve with warm flatbreads. | Stir through the olives, spoon into bowls, and scatter with the parsley, onion seeds and feta, if using. Serve with warm flatbreads. |
Whipped feta dip with lemon and cumin | Whipped feta dip with lemon and cumin |
This is my version of tirokafteri. If you are vegetarian, check if your feta uses rennet – authentic Greek ones usually do but plenty (most supermarket ones) are available without. | This is my version of tirokafteri. If you are vegetarian, check if your feta uses rennet – authentic Greek ones usually do but plenty (most supermarket ones) are available without. |
Prep 20 minServes 8 | Prep 20 minServes 8 |
200g block feta (I use a vegetarian one)4 tbsp thick Greek yoghurtLemon juice and zest½ garlic clove, peeled and gratedDried red chilli flakesSalt and black pepper1 tsp toasted cumin seeds1 tsp Greek oregano (or other dried oregano)Extra-virgin olive oilFlatbreads, to serve | 200g block feta (I use a vegetarian one)4 tbsp thick Greek yoghurtLemon juice and zest½ garlic clove, peeled and gratedDried red chilli flakesSalt and black pepper1 tsp toasted cumin seeds1 tsp Greek oregano (or other dried oregano)Extra-virgin olive oilFlatbreads, to serve |
Put the feta in a food processor with two tablespoons of the yoghurt and a squeeze of lemon juice, and blitz to loosen. | Put the feta in a food processor with two tablespoons of the yoghurt and a squeeze of lemon juice, and blitz to loosen. |
Empty into a bowl, fold through the remaining yoghurt, add the garlic, a pinch of chilli, and season with salt and pepper. It should be a similar thickness and texture to hummus – add a little more yoghurt to thicken, or lemon juice to loosen, if need be. | Empty into a bowl, fold through the remaining yoghurt, add the garlic, a pinch of chilli, and season with salt and pepper. It should be a similar thickness and texture to hummus – add a little more yoghurt to thicken, or lemon juice to loosen, if need be. |
Top with the cumin, oregano, a generous zesting of lemon, another pinch of chilli and a good glug of oil. Serve with flatbreads or toasted traditional bread. | Top with the cumin, oregano, a generous zesting of lemon, another pinch of chilli and a good glug of oil. Serve with flatbreads or toasted traditional bread. |
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