A great recipe for a starter or dinner party canapes, perfect for the New Year! I used golden beetroot puree to pipe into the Brussel sprouts petals but the whipped feta will be perfect in them.
Ingredients
For the whipped feta
- 100g feta
- 100g cream cheese
- 100g Greek yogurt
- 2-3 tbsp milk
- 1 lime, zest
- 1 tbsp lime juice
- Salt to taste
- Pinch of white pepper
For the pickles
- 3 asparagus spears
- 2 radishes
- 2 small beetroots
- 100ml water
- 100ml cider vinegar
- 50g sugar
- Pinch of salt
To serve
- Extra virgin olive oil to drizzle
- A few endive leaves
- A few Brussel Sprout petals
- 2 tbsp shelled pistachio nuts, chopped or crushed
Method
Start by making the quick pickles.
Put the water, cider vinegar and sugar in a pan and slowly bring to the boil, stirring to dissolve the sugar. Leave the liquid to cool.
Use a mandolin to thinly slice the radishes and beetroot after peeling and trimming. Use a vegetable peeler to shave the asparagus spears, keeping the tips whole.
Drop all the vegetables into the cool picking liquor and leave for 10-15 minutes somewhere cool before serving.
To make the whipped feta, put the feta, cream cheese and yogurt into a bowl and use a stick blender to cream. Add the milk, a tbsp at a time to thin to a thick yogurt consistency. Alternatively use a blender to blitz. Add the lime zest and juice to your taste and season with some salt and white pepper.
Spoon some of the whipped feta in a dish, fix pieces of the pickles in it and around it, drizzle with the extra virgin olive oil and sprinkle with the pistachio nuts. Or use the whipped feta to pipe into the endive and sprout petals.