Perilla and feta rolls in oil

Perilla and feta rolls in oil

By
From
The Produce Companion
Makes
20 small rolls
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
20 large red or green perilla leaves
200g feta
1/2 teaspoon chilli flakes
extra-virgin olive oil

Method

  1. Blanch the perilla leaves in boiling water for 1 second, then remove and transfer to a bowl of iced water. When the leaves are cool, drain them and pat dry with paper towel or a clean tea towel.
  2. Cut the feta into 20 small rectangles. Place a piece of feta at the wide end of a perilla leaf. Roll the leaf around the feta, leaving the sides open, and place in a sterilised jar. Continue with the remaining leaves and feta, packing the rolls snugly into the jar. Sprinkle chilli flakes over each layer.
  3. Pour enough oil over the rolls to cover them. Seal and store in the refrigerator for up to 2 weeks. (The oil may congeal in the refrigerator, but this is not a sign of spoilage.)

Cook’s note

  • The herb perilla – also called shiso – has a unique herbaceous flavour, which is accentuated in this recipe. These rolls are delicious as part of a cheese platter or spread on toast. Labneh or goat’s cheese can be used in place of feta. (Please note that while the recipe works for both red and green perilla leaves, if you use a mixture in the same jar they do discolour each other.)
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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