I’ve used a mix of goat’s milk and cow’s milk feta here but feel free to choose one if you have a strong preference. Quick-pickled currants will jazz up rice dishes, roasted vegetables and hummus so they’re a great thing to have in the fridge.
Serves: 4-6
INGREDIENTS
Pickled currants
½ cup currants
¼ cup boiling water
2 tablespoons white wine vinegar
1 tablespoon raw sugar
½ teaspoon table salt
Dip
150 grams goat’s milk feta
100 grams cow’s milk feta
¾ cup unsweetened Greek yoghurt
1 tablespoon extra virgin olive oil
2 tablespoons lemon zest
sea salt and ground pepper
To serve
good-quality extra virgin olive oil
fresh thyme or tarragon
METHOD
Currants: Place all the ingredients in a small bowl and stir to dissolve the sugar and salt. Cover and set aside for 30 minutes.
Dip: Place all the ingredients in a food processor, season and whizz for 2-3 minutes until blended and light.
To serve: Drain the currants and sprinkle over dip. Drizzle with oil and garnish with fresh thyme or tarragon.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!