A twist on the classic bloody Mary, paired with a feta and olive checkerboard for a bold, savoury bite
| Created by | Spinneys |
| Prep time | 25 minutes |
| Chilling Time | 1 hour |
| Serves | 4 |
| Cuisine | Other |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFTo make the bloody Mary put the tomatoes, 1 lemon, 2 celery stalks, tomato juice, Worcestershire sauce, tabasco, a pinch of pepper and pickle juice in a blender and blitz until smooth.
Line a fine-mesh sieve with a clean cheesecloth. Place the sieve over a large bowl. Pass the blended mixture through the sieve then place in the fridge for 1 hour, or until the liquid is completely clear. Chill until needed.
Cube the feta, making sure they are about the same size as the olives. Arrange the feta and olives in a checkerboard pattern on a flat serving dish. Drizzle over the olive and sprinkle over the oregano and chilli flakes. Finely grate a lemon over. Chill until ready to serve.
When ready to serve, cut the lemon in half and rub it around the rims of 4 glasses. Dip these in chilli flakes, then pour in the bloody Mary mixture. Halve the celery stalks and place one in each glass before serving.
