Potato Wedges with Rocket Pesto, Feta Cheese and Herb Dip

Aviko Foodservice

Aviko

Standard Supplier 24th June 2014
Aviko Foodservice

Aviko

Standard Supplier

Potato Wedges with Rocket Pesto, Feta Cheese and Herb Dip

Potato wedges with rocket pesto, feta cheese and herb dip

Ingredients

  • Ingredients (10 pers.)
  • • 1kg Aviko skin-on wedges
  • Rocket pesto
  • • 200g rocket salad
  • • 40g sunflower seeds
  • • 80g Mozzarella
  • • 1 clove garlic, finely chopped
  • • 80ml olive oil
  • Feta Cheese dip
  • • 80g Feta cheese
  • • 200ml sour cream
  • • 80g red pepper paste (Avjar)
  • • 5g parsley, chopped
  • Herb dip
  • • 150g cottage cheese
  • • 80ml double cream
  • • 20ml rapeseed
  • • 10g mustard
  • • 10ml cider vinegar
  • • chives, finely chopped
  • • parsley, finely chopped

Method

Preparation
1. Prepare the wedges with rapeseed oil in the oven at 175°C for 10-12 minutes.
Rocket pesto
1. Wash & roughly chop the rocket salad, then grind with a pestle and mortar together with sunflower seeds.
2. Add the garlic and slowly pour in the olive oil, combining the ingredients to the desired texture.
3. Season with salt and pepper.
Feta cheese dip
1. Break up the Feta with a fork, then combine with the sour cream.
2. Stir in the red pepper paste, parsley and garlic.
Herb dip
1. Mix the cottage cheese with double cream and rapeseed oil.
2. Add mustard and cider vinegar.
3. Add finely chopped chives and parsley and season with salt and pepper.
Tip
Use Aviko Cream and Cheese Jalapeno snacks, onion rings, mega wedges or Mozzarella sticks for even more variety on your sharing platters.
Visit www.aviko.co.uk/recipes for more menu inspiration

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.