Recipe: Nici Wickes’ feta whip goes great with everything

Broccoli feta whip by Nici Wickes. Photo / Todd Eyre

Feta whip is a smart solution for quick dinners.

A jar of this in the house means I always have a tasty dish not far away. Here, I’ve paired it with some roasted broccoli, chopped dates, pine nuts and balsamic but try it with a steak, a lovely wedge of roasted pumpkin, a plate of fritters or with the flatbread on page 50 or the polenta fries on page 149.

Feta whip recipe

Makes 3/4 jar

Ingredients

1 tsp fennel seeds

200g feta

3 tbsp lemon juice

1 clove garlic, peeled

1/4 cup olive oil

Method

1. Toast the fennel seeds in a dry pan until they become fragrant.

2. Place feta, lemon juice, garlic and fennel in the bowl of a food processor. Give it a whirl until whipped and then begin drizzling in olive oil until you have a smooth consistency. Taste it - what does it need? More lemon, garlic or fennel can be added to taste.

3. Keep in a jar in the fridge.

More from a Quiet Kitchen by Nici Wickes.

Edited extract from More From a Quiet Kitchen by Nici Wickes, $50, published by Bateman Books.