Rosemary & Garlic Marinated Almond Feta

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Rosemary & Garlic Marinated Almond Feta

Lashings of feta on freshly baked French stick is one of those things I really missed when I became vegan, but not anymore.

I have played with this a number of times, replacing vinegar for the lemon juice, using part lemon juice and part vinegar for the acidity, using varying amounts of oil and salt, baking it and so forth but finally found the balance of flavours, texture and shape I was looking for. And for me feta is perfect when marinated. Olive oil, garlic and rosemary are a gastronomic match made in heaven.

 

You need (for the feta)

1 cup of blanched almonds

½ cup of water

¼ cup of fresh lemon juice

1 tablespoon of olive oil

1 teaspoon of salt

 

You need (for the marinade)

1.5 cups of good quality extra virgin olive oil

1-2 large cloves of fresh garlic peeled and minced.

4 tablespoons of roughly chopped rosemary leaves

salt to taste

 

You Do

Simply blend all the feta ingredients together in a high powered food blender or food processor, for a few minutes until they are smooth. This takes about 5 minutes.

Then place the mixture into a nut bag. Place your hands at the top of the nut bag, above the mixture, squeeze it tightly and secure it with an elastic band. Place the nut bag into a colander and place the colander over a bowl so that any excess liquid can drain into the bowl. Refrigerate overnight.

The next day carefully remove the feta from the nut bag. Discard the draining water. Put the feta into a small square container. Press it down so that it takes on the square shape and place it back into the fridge.

Make the marinade by mixing all the marinade ingredients really well. Pour it into a shallow container. Carefully turn the feta out onto a chopping board and cut it into small squares. It is super soft like Perisian feta so breaks easily. Place the squares into the marinade and serve.

I love serving it with marinated olives, roasted nuts and fresh crusty bread.

 

Time: 10 minutes, plus the draining time over night.

Notes: You can soak the almonds for a few hours before you blend them to soften them too, if you like.

If you don’t have a nut bag (which I didn’t until recently) just line a colander with a clean chux, place the feta mixture into the middle of the chux. Bring the sides of the chux up around the mixture and tie it firmly with an elastic band. Place the colander over a bowl and also place it into the fridge to drain over night.

I like to serve it the same day I make it, only because once refrigerated the marinade turns solid because of the olive oil.

 

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GRAM Magazine have featured 2 recipes by The Kind Cook again. This time in their 47th Issue.

GRAM is a colourful, contemporary magazine all about food & is distributed by the thousands throughout cafes, clubs & pubs in Melbourne each month for their customers to read.

Keep your eye out for this cover or read the digital version online http://grammagazine.com.au/digital-edition/

Gram February 2014

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In December 2014, Fry’s Family Foods and Animals Australia collaborated and published an ebook called Food Made Good, Recipes for a Kinder World,  which included 2 Kind Cook recipes.

http://www.makefoodgood.com/

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In December 2014 Edgar’s Mission created an ebook around recipes by The Kind Cook, called Edgar’s Mission Guide to a Kind Christmas. which was published on their website and social media pages.

http://www.edgarsmission.org.au/kind-christmas/

Edgars Mission Cookbook.

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4 new mango recipes featured in the November/December edition of Nourish Magazine.

mangoes nourish

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4 new beetroot recipes featured in the September/October edition of Nourish Magazine.

beetroot nourish

Super Green Salad (Almost Raw)

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Super Green Salad (Almost Raw)

Packed with nutrition, texture and flavour, mostly raw and dressed with such a simple olive oil and herb dressing, I just love this super green salad.

 

YOU NEED

For the salad:

1 large brown potato, steamed, not peeled, cut into bite size pieces

1 small head (2 cups) very lightly steamed broccoli, cut into small florets

½ cup mung bean sprouts

1/2 small avocado, peeled and diced

1/2 small cucumber, finely sliced

1 handful (1 cup) green beans, tops removed and cut into 3

½ cup finely sliced spring onions

1/2 cup finely sliced celery

1 handful (1 cup) snow peas, tops removed and thinly sliced length ways

1 cup green cabbage, finely shredded

½ cup kale leaves, finely shredded

1 cup baby rocket

2 cups baby spinach leaves

Handful raw almonds

 

For the dressing

1 cup coriander leaves, washed and drained

½ cup sweet basil leaves, gently washed and drained

¼ cup fresh lemon juice

1 cup good quality cold pressed olive oil

Salt/pepper to taste

 

YOU DO

For the salad:

Combine all ingredients into a large bowl and mix well. Place into a serving dish.

 

For the dressing:

Blend all ingredients till smooth. Drizzle over the salad and serve.

 

Yields: We enjoy this as a huge main meal salad for 2. Alternatively it is a polite side dish for 4-6.

Time: 20 mins to prepare all the salad ingredients. 5 – 10 minutes to make the dressing.

Notes: If you eat tofu it’s a nice addition or can be used instead of the potato.

The dressing yields enough for 2-3 salads. I make it up in bigger batches and use it in any other salads, drizzle it into mash potato or use it as a dipping sauce.

Do not dress the salad until just before it is to be served.

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