Wednesday, 15 October 2014

Fresh Herb Marinated Feta



This recipe is ridiculously easy - if you've come here for a 'razzle-dazzle-something-to-get-your-teeth-stuck-in-complicated-recipe' (and breath!)  then you've come to the wrong place today baby!

Try checking in tomorrow that will probably be my amazing moussaka dish which has a bit more to it!

Anyway today it is feta ..... I love feta could eat a whole block straight off and it is always something that goes into my shopping bag each week (along with some Mozzarella, Jarlsberg, hmmmm... probably a bit of Cheddar and maybe some Gouda or Brie......and sometimes some Comte.......ok I think you get the picture I love my cheese!)

Well, last weekend I felt like adding some flavours to the feta and decided it would be fun to make a marinade for it to sit in ready for me to just add it to dishes during the following week.....

To make a simple jar full I used.....

1 200g block of feta - mine was a mature barrel aged but any type will do
1 lemon
approximately 5 fl oz olive oil
Some fresh sprigs thyme
a couple of fresh bay leaves
and a teaspoon each of coriander seeds,fennel seeds, black peppercorns and red chilli flakes


First off break you feta into bite size chunks - you can cut them into cubes if you prefer but I like the uneven rustic look - think it tastes better too.....

FYI - I prepared all this outside making the most of a sunny day - these are not my work surfaces!


Now gather together your herbs & spices - pull the thyme leaves off, lightly crush the spices to release some flavours and remove half the zest from the lemon using a potato peeler.

Now simply juice your lemon into a dish and add the olive oil - give it a good whisk and add all your other herbs and spices.


Now just pour the marinade over your feta. If your going to have it as is - to serve with a light lunch or as part of a mezze - then prepare this about two hours before serving so the flavours have time to develop but if you are really organised you could make it a day or two ahead of time so the flavours really get going.


Decant it all onto a sterilised jar or tub and make sure all the feta is covered in olive oil - top up with a bit more if needed before sealing. Stored in the fridge and it will keep for a few weeks. If your going to add it to a salad don't forget to remove it from the fridge about 20 minutes before serving to warm up the olive oil.

Last night I served it on some baked butternut squash and it was Divine! Served with a green salad and some crusty bread to mop up the flavours


I just popped two halves of a butternut squash in the oven (200C/Gas 5) with a good slug of olive oil on each and a sprinkle of black pepper, a pinch of salt, some chilli flakes and some slivers of garlic. I roasted them for about 45 minutes until soft to the touch and a little coloured around the edges.

Once out of the oven place on plates and add a generous amount of the marinated feta and serve!

Have a great day 
Lizx