Greek salad fries
Robin Gill combines the flavours of Greek salad with Lamb Weston’s Skin On Really Crunchy Fries to create a fun and moreish plate of loaded fries with bags of fresh acidity from pickles. Pickled cucumber and red onion along with pickled chillies, marinated tomatoes and olives are served on top of crispy fries and a whipped feta dip.
Ingredients
Metric
Imperial
- 1.25kg Lamb Weston Skin On Really Crunchy Fries
- 75g of green olives, ideally a Greek variety, pitted and sliced
- 4 jarred guindilla chillies, roughly chopped, to serve
- soft herbs, like mint, parsley and garlic chive flowers, picked, to serve
- chilli flakes, to serve
- vegetable oil, for deep-frying
- olive oil, to serve
PICKLED RED ONION
- 150ml of red wine vinegar
- 100ml of water
- 50g of caster sugar
- 1 red onion, finely sliced into rings
MARINATED TOMATOES
- 40ml of pitted green olive brine
- 10ml of white wine vinegar
- 250g of tomatoes, ideally a mixture of colours, roughly chopped
PICKLED CUCUMBER
- 150ml of white wine vinegar
- 100ml of water
- 50g of caster sugar
- 1 cucumber, finely sliced
WHIPPED FETA
- 200g of feta
- 100g of Greek yoghurt
- olive oil, for loosening if needed
Equipment
- Deep fat fryer
- Temperature probe
Method
For the pickled red onion, mix together the vinegar, water and sugar in a bowl or container until the sugar has dissolved. Add the sliced onion and set aside to pickle for at least 30 minutes. The longer you leave the onion, the more pink it will become (this will make more than you need)
- 150ml of red wine vinegar
- 100ml of water
- 50g of caster sugar
- 1 red onion, finely sliced into rings
For the marinated tomatoes, mix together the olive brine and white wine vinegar in a bowl or container. Add the tomatoes, mix to combine and and set aside to marinate for at least 20-30 minutes, stirring occasionally
- 40ml of pitted green olive brine
- 10ml of white wine vinegar
- 250g of tomatoes, ideally a mixture of colours, roughly chopped
For the pickled cucumber, mix together the vinegar, water and sugar in a bowl or container until the sugar has dissolved. Add the cucumber and set aside to pickle for at least 20 (this will make more than you need)
- 150ml of white wine vinegar
- 100ml of water
- 50g of caster sugar
- 1 cucumber, finely sliced
For the whipped feta, place the feta and Greek yoghurt in a bowl and beat with a spatula until smooth, creamy and a light, whipped consistency. Loosen with a little olive oil or water if needed. Set aside
- 200g of feta
- 100g of Greek yoghurt
- olive oil, for loosening if needed
Meanwhile, heat the vegetable oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 175°C
- vegetable oil, for deep-frying
Deep-fry the fries until really crisp and hot through, then remove with a slotted spoon into a large bowl
Pile the fries onto serving plates and spoon over the whipped feta. Drain and arrange the tomatoes on top. Drain and add half of the cucumber and onion (save the rest in the fridge in the remaining pickling liquid for other dishes). Scatter over the olives and guindilla chillies and garnish with soft herbs, chilli flakes and a drizzle of olive oil. Serve immediately
- 75g of green olives, ideally a Greek variety, pitted and sliced
- 4 jarred guindilla chillies, roughly chopped, to serve
- soft herbs, like mint, parsley and garlic chive flowers, picked, to serve
- chilli flakes, to serve
- olive oil, to serve
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Dublin-born Robin Gill has worked under revered chefs such as Marco Pierre White and Raymond Blanc, but his own string of restaurants – including Sorella and Darby's – are relaxed, innovative and very exciting.
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