Magna Carta recipes

“My love it’s not what you think”

Category: Salad

Ingredients for 5 portions:

  1. For the feta panna cotta:
    1. 1 ltr Milk
    2. 450 gr. Feta cheese
    3. 15 gr. Ιota gum
  2. For the tomato glaze:
    1. 750 gr. Pomodorella sauce
    2. 7 gr. Kappa gum
  3. For the feta bullets:
    1. 300 gr. from the feta panna cotta
    2. 10 gr. Tomato flakes
    3. 10 gr. Green olive oil of Chalkidiki
    4. 10 gr. Black Kalamata olive oil
  4. For the Greek salad broth:
    1. 40 ml. Vinegar pepper (Espelette)
    2. 200 gr. Cucumber
    3. 250 gr. Tomatoes
    4. 100 gr. Dried onion
    5. 40 gr. Green pepper
    6. 2 gr. Xanthan gum
    7. Salt, oregano
  5. For the aromatic oregano oil:
    1. 100 ml. Grape seed oil
    2. 20 gr. Fresh oregano
  6. For the salad decoration:
    1. 100 gr. Colorful cherry tomatoes
    2. 20 gr. Black Kalamata olive oil
    3. 10 ml. Balsamic cream with basil pesto

Preparation time: 20 minutes & execution time: 15 minutes

Instructions:

  1. For the feta panna cotta:
    1. Add the milk in a pot and once it is warmed up, add the feta cheese.
    2. Use a hand blender to mix them. Add the iota gum and mix again.
    3. Bring the mixture to a boiling level and remove it from the heat.
    4. Once it obtains a room temperature, put the mixture in a shrink wrap to shape it.
    5. Cool it down in the fridge for 4 hours.
  2. For the tomato glaze:
    1. Beat pomodorella in the mixer and then use a strainer.
    2. Add it in a small pot along with kappa gum, mix them and let them there till they reach the boiling level.
    3. Once the mixture starts cooling down, use a toothpick to cover the panna cotta to create a thin layer round the panna cotta.
  3. For the feta bullets:
    1. Put the mixture in a silicone cake tin with a bullet shape and let it in the fridge for 3-4 hours to become stable.
    2. Dip a bullet in the tomatoes flake mixture and black olive soil and the other bullet in the green olive soil.
  4. For the Greek salad broth:
    1. Add in a blender all the ingredients except for Xanthan.
    2. Blend them and get them strained with a sieve.
    3. Check the flavor and homogenize the mixture with Xanthan.
  5. For the oregano aromatic oil:
    1. Blanch the fresh oregano leaves and get them well strained.
    2. Beat in a mixer the oil along with the oregano leaves and use a thin sieve to get them strained.

Special credits to Dipnoceramics & CONCEPT companies for their kind contribution of their equipment.

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