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Esther Blythe’s Spring Recipe

September 5, 2011

To vote, leave a comment OR “like” this post (if you’re a wordpress member) – not both please

Esther’s Sage, almond and creamy feta fromage resting on a spiced baby beet compot!

Sage, almond and creamy feta fromage resting on a spiced baby beet compot

Finished with citrus cucumber ribbons, spring watercress & cherry tomatoes

serves 4

  • 250g  Zany Zeus Creamy Feta (From Mercato)
  • 1/2 toasted sliced Almonds
  • 2 Tbsp fresh Sage
  • 1 Egg yolk (free range from the farmers market)
  • Breadcrumbs
  • Rice-bran Oil
  • 3 grated Baby beetroot
  • 1/2 grated Apple
  • 1/2 grated Onion
  • 1 tsp cumin seeds
  • 1/2 cup Port
  • 1/2 cup Red wine
  • 2 Tbsp sugar
  • Cucumber
  • Lemon Juice
  • Cracked Pepper
  • Balsamic Glaze (From Mediterranean Food Company)
  • Cucumber
  • Fresh SPRING Watercress, Spring Onions & Cherry Tomatoes
  • Garnished with vibrant purple Spring Violets (edible)

All fresh ingredients I would try to source from a local Farmers Market.

1. In a saucepan combine Beetroot, Apple, Onion, cumin seeds, Port, Wine, and sugar. Bring to a simmer, stirring occasionally, until liquid has reduced and Beetroot soft. approx. 1/2 hour
2. Meanwhile mix Feta, sliced Almond, sage and Egg yolk, and Pepper together. Roll into balls then pat flat to resemble a patty, coat in breadcrumbs.
4. Using a peeler, remove skin off Cucumber and peel flesh into ribbons. Add lemon juice and pepper just before serving.
3. Heat 2 cm of Rice-bran oil to high heat, cook the feta fromage two min either side. Drain on paper towel.
4. Arrange Beetroot mix in center of plate, top with Feta Fromage, arrange Cucumber, Watercress, Spring Onions & halved Cheery Tomatoes around the plate, garnish with Spring Violets and Balsamic Glaze. Serve with Love.

Please Note. I have changed the recipe slightly to include a few more spring items, the photo is from when I have made it in the past, so it’s missing the cucumber and violets, which would just add to the presentation, and Ihave swapped the green garnish for watercress.

Recipe by Esther Blythe, Akaroa (MasterCook Akaroa Winner & Owner of Akaroa Masterpieces Catering)

This is Esther’s entry for the Feast of Canterbury & Two Spoons Spring Recipe Competition

19 Comments leave one →
  1. September 6, 2011 5:08 am

    I AM loving this contest already!

  2. September 6, 2011 8:46 am

    Nice recipe, good luck!

    FYI, next Sweet New Zealand is here
    http://peasepudding.wordpress.com/2011/09/04/sweet-new-zealand/

  3. peasepudding permalink
    September 6, 2011 12:11 pm

    It sounds lovely, my kind of salad.

  4. September 6, 2011 2:15 pm

    Ohhh, this recipe sounds delish !! I will trying it out. Cant wait

  5. jenna walker permalink
    September 6, 2011 3:26 pm

    yummy perfect!!! x

  6. Krystal Thacker permalink
    September 6, 2011 3:40 pm

    Looks and Sounds Amazing, Cant wait to try it!

  7. Terri permalink
    September 6, 2011 5:11 pm

    This recipe sounds delicious and look at the presentation, It looks gorgeous to. can’t wait to try this one out, Esther can you come round mine and do it for me xx

  8. Angela permalink
    September 6, 2011 10:30 pm

    Hi, I’m from Australia and subscribe to your blog…I think it is rather wonderful.
    This recipe sounds and looks gorgeous. Could you please explain to me what Zick de France Chevre or Zany Zeus Creamy Feta (From Mercato) is? We do not have that here in Australia, so could I use any soft goat’s cheese instead?
    Thanks so much,
    Angela

  9. Faye permalink
    September 7, 2011 3:43 am

    love this recipe, goats cheese and beetroot go really well together, great flavours. Faye =)

  10. Angela permalink
    September 7, 2011 10:15 am

    Thank you, I appreciate your quick response. Will let you know if I make it.
    Keep the wonderful recipes coming on your wonderful blog.
    Angela

  11. Margy permalink
    September 7, 2011 11:05 am

    This recipe is amazing !! I’ve already tasted it and know how heavenly it is – thanks for the recipe Esther.

  12. Helen Briggs permalink
    September 10, 2011 1:29 pm

    Esther is a friend of mine and I have been lucky enough to try this delicious dish. Wonderful, creative combination of flavours and textures and a visual presentation to totally tempt you.

  13. Dai Morris permalink
    September 10, 2011 6:25 pm

    Great recipe, i just love cheese dishes, and the flavours with the beetroot sounds great.

  14. Brad permalink
    September 10, 2011 6:36 pm

    Awsome recipe. Thanks Esther

  15. Sandy permalink
    September 28, 2011 6:54 pm

    Absolutly awsome dish Looks great and tastes even better Trust me !!

  16. wendy permalink
    October 27, 2011 8:30 pm

    great recipe, i bet the flavours are lovely together

  17. Robyn Gray permalink
    October 27, 2011 8:32 pm

    I love it!! Cant wait to try it out, and my hubby likes goats cheese too, bonus.

Trackbacks

  1. Spring recipe competition entries – recipe round-up « Two Spoons
  2. Spring Recipe Competition Winners « Two Spoons

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