½ cup Anchor Blue Top Milk
1½ tsp powdered gelatine
250g ewes or Mainland Feta Cheese, crumbled
500g rolled oats, blitz in a food processor
1 tsp table salt
1 tsp baking soda
1 Tbsp fennel seeds, toasted and ground
2 Tbsp coconut sugar
3 Tbsp Mainland Unsalted Butter, melted
250ml hot water (approximately)
400g Barker’s Professional Pear & Fig Relish
Warm the milk in a saucepan and sprinkle over the gelatine. Allow to stand for 5 minutes to soften.
Stir over a low heat until the gelatine has dissolved completely. Remove from the heat and whisk in the feta cheese. Pour into a jug. Spray and line a loaf pan with cling film. Pour into the pan, tap to level, cover and refrigerate for at least 3 hours or until set.
Preheat the oven to 150°C on half-fan speed. In a mixing bowl, combine the oats, salt, baking soda, fennel seeds and coconut sugar.
Add the melted butter and mix in.
Add the hot water to form a stiff dough.
Wipe a bench surface with a damp cloth and stretch out 2 overlapping sheets of cling film. Dust with flour and roll out the dough to 2 to 3mm thick.
With a cookie cutter stamp out into desired diameter or use a ravioli cutter to get frilly squares.
Place on a greased baking tray and bake for 25 minutes until crisp and light in colour.
Once warm, spread the fennel oaties with Barker’s Professional Pear & Fig Relish.
Roll a teaspoon that has been dipped in hot water through the feta parfait to form a quenelle and place on top of the relish. Garnish with a baby nasturtium leaf.
TIP: All cuttings of oaties can be reworked into a dough using a little more hot water and rolled again to make more.