This weekend I made a beautiful feta cheese and watercress sauce from the book A Slice of Cherry Pie. The recipe in the book makes 450 ml but if, like me, you are cooking for two you will need a lot less so I quartered the ingredients. I then used the finished sauce to coat some boiled new potatoes before serving them with a medium rare fillet steak and a watercress and rocket salad.
- 50 g feta cheese
- 50 g double cream
- 25 g roughly chopped fresh watercress
- Pour the cream into a small pan and crumble in the feta.
- Heat gently so the cheese melts and the sauce warms.
- Finely chop the watercress and add to the cheese sauce.
- Cook for a few minutes and pour over the boiled, drained new potatoes.
- Coat the potatoes gently with the cheese sauce and serve.
I had a think about what else you could do with the sauce and one idea I came up with was to fill a large field mushroom with some fried bacon and a spoonful of the sauce, top with some breadcrumbs and bake in the oven. You would need to make sure that the bacon was of good quality and not too salty as the feta cheese is quite salty in it’s own right. It might also be nice with some freshly picked vegetables such as yellow courgettes, pod peas and broad beans tossed in the sauce and served with a little squeeze of lemon juice.
Recipe taken from: 
I don’t think I had ever eaten watercress until my trip to England last summer, where it was often on my plate as a salad or a garnish. Once I tried it, I loved it’s spicy flavor, and I’ve been able to get some at the farmer’s market here every now and then. This recipe definitely sounds like a keeper!
Watercress is not something that I eat that regularly usually because it comes in big bags and ends up going off. The next time I make this sauce I am going to do a watercress soup too.
I really love your mushroom idea, I must try that! x
Welcome back Julia, I must admit I am a sucker for stuffed mushrooms but I am sure that the sauce would go really well with it…..
I love new ideas and this sounds fabulous. Maybe another idea would be to use the sauce as a base for a quiche?
Mandy
That is a good idea Mandy, I have just bought a new quiche tin so maybe I will give that a go.
Can I please come over to your house for dinner? This sounds AMAZING. I’m so terrible with sauces, so I love reading about such a creative and inspired recipe. Thank you so much for sharing. I hope you have a festive Tuesday!