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Whipped feta, potato stew: Anna Jones’ recipes from Greece - MW


One of the things I need to overcome is not spending enough time in Greece. I have been there only twice (both times to the islands), but I find myself dreaming more about being there than anywhere else. I think why I cook a lot of Greek food.

This stewed potato, rich in tomatoes and rich in olive oil (like the potato version of gigantes plaki), made a very pleasant dinner on the side of stir-fried greens. It has a stew that others comfort, strong and refreshing. It was also very cold the next day, when I ate it with this green salad and dipped feta. It makes me dip most often and I know I will do so even summer. Serve with warm bread or anything you can throw away.

Patates yahni - potato stew with herbs and feta (pictured above)
This is my approximation of yahni patates; I certainly have a lot of ways to make it, but I think the secret is to add a good amount of olive oil - it's probably more than you've ever used, but it's the key to the richness of this stew. This works with other roots, and so does the avocado bean.

Prep 15 min
Cook 1 hr
Serves 4

Extra-virgin olive oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely sliced
800g medium waxy potatoes, cut into 3cm pieces
1 x 400g tin chopped tomatoes
1 tsp dried oregano
1 good pinch dried chilli flakes
1 good pinch ground allspice or 2 crushed allspice berries
Salt and black pepper
100g kalamata olives, stoned and torn in half
1 small bunch parsley, roughly chopped
1 tbsp black onion seeds
100g feta (I use a vegetarian one; optional)
Flatbreads, to serve

Heat a large saucepan over medium heat, add a drop of olive oil and onions, and cook for 10 minutes until soft and sweet. Add garlic and cook for two minutes.

Add potatoes, canned tomatoes, four tablespoons of olive oil, oregano, chili flakes, pepper and large amounts of salt and black pepper. Add 300ml boiling water, let the potatoes almost covered, and bring to a boil. Turn down the heat to low and continue cooking for 30 minutes until the potatoes are cooked.

Stir through olive, spoon into bowl and sprinkle with parsley, onion seeds and feta, if used. Served with warm bread.

Beat feta cotton with lemon and dill


This is my tirokafteri version. If you're a vegetarian, check to see if your feta uses rennet - true Greeks usually do but many (most supermarkets) are available without.

Prepare 20 minutes
Serve 8

200g feta cubes (I use a vegetarian dish)
4 tbsp thick Greek yogurt
Lemonade and zest
Garlic cloves, peeled and ground
Dried red chili flakes
Salt and black pepper
1 teaspoon cumin seeds
1 tsp Greek oregano (or other dried oregano)
Olive oil
Flat bread, to serve

Put feta in a food processor with two tablespoons of yogurt and a squeeze of lemon juice, and blitz to loosen.

Put in a bowl, fold through the remaining yogurt, add the garlic, a pinch of chili peppers and season with salt and pepper. It should be a thickness and texture similar to hummus - add a little yogurt to thicken, or lemon juice to loosen, if needed.


Top with fennel, oregano, a generous bit of lemon, another pinch of chili peppers and a scoop of fine oil. Served with flat bread or traditional toast.

MW

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