Recipe | Crisp Taco of Blue River Vintage Feta and Red Pepper Mousse, Greek Salad and Cardrona Merino Lamb
Serves 4 (makes approx. 10 tacos)
Prep Time 45mins -1hr
Cost $2-3 per person
Feta & Red Pepper Mousse
100g Blue River Vintage feta (room temperature)
1 Red Pepper (seeds and stem removed)
Stand the pepper on a baking tray on a cooling rack and bake at 180 0c for approx 20 mins or until the skin starts to brown and blister. Remove from the oven and then place into a bowl and cover tightly with cling film. When cooled slightly remove the skin. Put the pepper and the feta into a food processor and blend until smooth. Lay a cloth onto a tray or then pour on the mousse and place another cloth on top, leave in the fridge over night to dry out. It is now ready to use. This will make more than required.
4 Kalamata Olives (finely chopped)
1 Tomato (seeds & skin removed and cut into small dice)
1 tbsp small diced cucumber seeds removed
Â˝ tbs finely diced red onion
1 tbsp Good olive oil
Pinch of sugar
Pinch of salt
Squeeze of lemon juice
Finely chopped oregano and basil
Mix all together and reserve.
Take a tortilla wrap and cut out discs with a 6 Â˝ cm pastry cutter then dry fry in a very hot frying pan to colour. Fold this inside a 3 Â˝ cm pastry ring to make a `U` shape, place this on a baking sheet `U` side down, put a teaspoon through the middle of the tortilla inside the ring and bake at 180 oc for approx 5 mins until dry and crisp. Repeat until you have enough tacos.
Take about 100g of cleaned lamb loin and roast in a pan with a little oil and butter just to colour the outside and then remove from the pan and leave to rest for 10 mins.
Thinly slice the lamb and lay a slice of lamb on one side of the taco then pipe or spoon a small amount of the feta mousse through the middle of the taco. Spoon a little of the salad on top of this and garnish with some herbs or shoots. Arrange on a plate and serve. Enjoy!