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Garden Greens with Feta in Potato Soda scrolls


 
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simonj
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Joined: 12 May 2010
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Location: Connemara

PostPosted: Fri Jun 04, 2010 5:22 pm    Post subject: Garden Greens with Feta in Potato Soda scrolls Reply with quote

GARDEN GREENS with FETA IN POTATO SODA SCROLLS

More details for the dressings and more pics etc at the blog, link in signature



For the pastry:
150 gm plain flour
100 gm cold potato peeled or mash
1 tsp of honey
80 gm of chilled, chopped good quality butter
teaspoon baking powder/soda
Teaspoon salt

buttermilk to finish

Mix all ingredients except buttermilk in a bowl until the mixture resembles fine breadcrumbs.

Then add enough buttermilk to form a soft dough and mix thoroughly with a fork.

Turn the dough out onto a floured surface and knead for about 5 minutes, until it's quite smooth Shape into a 35 x 20 cm rectangle. Trim the edges.
Excess off-cut dough can be saved in fridge to make dumplings, or be used on a cover for assorted pies

Retain buttermilk for egg wash mix.

If you have only regular milk, pour a little into a glass and add a squeez of lemon or lime juice, or a drop of vinegar if there no lemon or lime available.

For the filling:
300 gm of freshly chopped leaves.
Whatever you have handy really. I used mostly spinach-say 200 gm, with some beet leaf and Mustard green leaf thinnings
50 gm chopped shallots
Quickly blanch leaves and shallots, squeeze off any excess water. (makes approx 200 grams)
200 gm of crumbled feta
75 gm of crushed walnuts and almond mix
salt and pepper to taste

1 egg to mix with buttermilk for wash

Place all the ingredients, excluding the nuts in a food processor and whizz until you have a nice, creamy paste.

Spread the spinach mixture on the freshly rolled dough and spread the nuts evenly on top.

Roll the dough up until it resembles a log, or swiss roll, making sure to seal it with a little egg wash on the final tuck.

Place the roll into a refrigerator and allow it chill for 2 hours.
If the pastry board is small enough, just put it into the fridge like that, the less it is handled, the better

Preheat the oven to 200 deg C.

Gently transfer the roll onto a cutting board and using a lightly floured serrated knife cut into 2cm thick slices.

Arrange the slices on a baking tray, leaving a little room between them to allow for spreading during cooking.

Brush a little egg and buttermilk on the top and sides and bake for 15 mins in the middle of the oven until golden.

I serve with a modified Al Fez Tahini sauce, but greek yoghurt is another option, which some would prefer at breakfast.

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Protein
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Joined: 05 May 2009
Posts: 240
Location: Clare

PostPosted: Fri Jun 04, 2010 10:41 pm    Post subject: Reply with quote

oh that looks delectable - wish my screen was scratch'n-taste....

thanks for sharing Simon

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breezyacre
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Joined: 07 Mar 2009
Posts: 163
Location: Drogheda, Ireland

PostPosted: Sat Jun 05, 2010 10:31 pm    Post subject: Reply with quote

Many thanks Simon. Great idea. Could the excess be used as gnocchi I wonder. As memory serves the recipe isn't dissimilar to the one above.
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simonj
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Joined: 12 May 2010
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Location: Connemara

PostPosted: Sat Jun 05, 2010 11:10 pm    Post subject: Reply with quote

Thats an excellent suggestion - especially if you kept some extra spinach to work into the excess dough, with a decent basil/tomato sauce.

Ive been on such a greek/portugal tangent recently have neglected Italian ideas

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