Mallorca Bulletin


Feta is descended from the soft, tart goat’s-milk cheeses that have been known in the Balkans, and especially in Greece and Bulgaria, forever.

- By Chef Marc Fosh

AS basic ingredient­s go, the tangy freshness of feta, along with its satisfying, crumbly texture and saltysour flavour is hard to beat. I think Feta cheese has a transforma­tive prowess that can effortless­ly elevate so many simple dishes. I always keep a little feta in my fridge ready to be crumbled over salads or roasted potatoes and pumpkin, or marinated with olives rosemary, thyme and lemon zest or just to rumble up a quick, delicious dip with avocado and coriander.

But not all Feta is made equal, the best type of Feta has a creamy yet easy-tocrumble texture and a salty flavour that’s not too overwhelmi­ng. Feta is descended from the soft, tart goat’s-milk cheeses that have been known in the Balkans, and especially in Greece and Bulgaria, forever. At the end of the day, though, the most important thing to look for when

Marc Fosh is the first and only British Chef to be awarded a Michelin Star in Spain. MARC FOSH RESTAURANT is located in Palma’s Convent de la Missio where contempora­ry design blends seamlessly with traditiona­l features and modern art. The restaurant opened to rave reviews and has quickly become Palma’s premiere culinary destinatio­n.

Serves 6 cherry tomatoes (a mixture of colours also looks really nice) small shallots, sliced very finely lengthways feta cheese, drained

2 450g 150g

Cut the cherry tomatoes in half and place them into a bowl.

Add the finely sliced shallots, the white balsamic vinegar, pomegranat­e molasses, honey

4 1 1

tablespoon­s pomegranat­e seeds tablespoon white balsamic vinegar tablespoon pomegranat­e molasses teaspoon honey tablespoon­s extra-virgin olive oil fresh mint leaves Seasoning

3 1 10

and olive oil. Season and mix well. Place in a serving bowl and sprinkle with the pomegranat­e seeds, crumbled feta cheese and garnish with fresh mint. Serve immediatel­y.

Serves 4 fresh beetroot, with stalks cold water (or enough to cover the beets) vegetable stock sugar milk natural yogurt lemon juice Sherry vinegar virgin olive oil Sea salt and black pepper

650g 800ml 500ml 1 tbsp 250ml 150ml 1 tbsp 1 tbsp 2tbsp

To serve feta cheese, crumbled mint leaves, finely chopped cooked beetroot, peeled & diced

150g 10 1

Wash the beetroot in cold water and place into a large saucepan. Cover with 800ml cold water. Bring to the boil slowly, then turn down the heat and very gently simmer for 35 minutes. It’s important that the soup doesn’t boil too rapidly. Remove from the heat and carefully take out the cooked beetroot. Leave to cool slightly.

Peel the beetroots, cut into quarters and buying feta is how it’s packaged. You should always try and buy Feta in brine. The brine helps to intensify the flavour, elongate feta’s life span, and improve its creamy texture.

Feta has a great affinity with so many other ingredient­s. A simple tomato salad is transforme­d with a good sprinkling of feta as is sliced watermelon, grilled courgettes, cucumber and aubergines. In fact, grilled aubergines with crumbled feta is one of my alltime favourite things to eat! place them in a clean saucepan.

Pour over the vegetable stock, add the sugar and bring slowly to the boil. Remove from the heat and add the lemon juice, olive oil, vinegar, milk and natural yogurt. Blend with the MQ9 until completely smooth.

Season to taste and chill for 2-3 hours.

To serve, Divide the soup between 4 soup bowls and garnish with diced beetroot, crumbled feta and mint leaves.

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Scan for more DELICIOUS recipes by Marc Fosh
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