Crispy feta with figs
A masterclass in how contrasting textures and flavours are integral to the success of a dish, this recipe from Selin Kiazim combines crispy-yet-creamy feta served with sweet figs, rich caramelised onions and a fresh herb salad, with the acidity of moscatel vinegar running throughout (although any kind of vinegar will work). A perfect example of how Selin’s upcoming book THREE: Acid, Texture, Contrast (published 28 October 2021) form the foundations of cooking.
Ingredients
Metric
Imperial
Onion dressing
- 1 small onion, finely chopped
- olive oil, for frying
- 1 tbsp of za'atar
- 1 tbsp of moscatel vinegar, or any other vinegar
- 1 pinch of Maldon salt
Figs
- 100ml of white wine
- 40g of golden caster sugar
- 1 tbsp of coriander seeds, lightly toasted and crushed
- 3 figs, ripe
- 1 tbsp of moscatel vinegar
Feta
To serve
- 1 handful of mixed herbs, such as parsley, tarragon, chives, thyme and mint
- 1 dash of extra virgin olive oil
- 1 dash of moscatel vinegar
- 1 pinch of Maldon salt
- 1 handful of pistachio nuts, lightly toasted and blitzed
Method
Add a generous glug of olive oil to a saucepan and place over a medium heat. Tip in the onions, then fry for around 10 minutes, stirring regularly, until browned and caramelised. Remove from the heat, then mix in the za’atar, vinegar and a pinch of salt. Set aside
- olive oil, for frying
- 1 small onion, finely chopped
- 1 tbsp of moscatel vinegar, or any other vinegar
- 1 tbsp of za'atar
- 1 pinch of Maldon salt
For the white wine dressing, add the wine, sugar and coriander seeds to a pan and place over a medium heat. Bring to a simmer then leave to reduce by about a third until syrupy
- 100ml of white wine
- 40g of golden caster sugar
- 1 tbsp of coriander seeds, lightly toasted and crushed
Quarter the figs, then toss them in the warm dressing, ensuring they’re well coated. Add the vinegar, then set aside
- 3 figs, ripe
- 1 tbsp of moscatel vinegar
Cut the feta into 8 thick slices. Set up a breadcrumbing station with the flour, egg and breadcrumbs in separate bowls. Dust each piece of feta in the flour, then cover in egg, then cover in breadcrumbs, ensuring they are fully coated. Set aside on a tray
- 1 feta, ideally tinned Turkish feta (you may need 2 blocks of regular feta as they are smaller)
- 50g of plain flour
- 1 egg, beaten
- 100g of Panko breadcrumbs
Bring a deep-fat fryer or deep pan of vegetable oil to 180°C. Deep-fry the feta for 2-3 minutes until golden brown, then drain on kitchen paper
- vegetable oil, for deep-frying
Dress the mixed herbs in the olive oil, vinegar and a pinch of salt
- 1 handful of mixed herbs, such as parsley, tarragon, chives, thyme and mint
- 1 dash of extra virgin olive oil
- 1 dash of moscatel vinegar
- 1 pinch of Maldon salt
To serve, place 2 pieces of feta on each plate. Add 3 dressed fig quarters to each plate, drizzling over some of the dressing. Add a few small piles of the onions, then finish with the dressed herbs and a scattering of pistachios
- 1 handful of pistachio nuts, lightly toasted and blitzed
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