Tuesday, 19 May 2009

Marinated feta

BaggyT told me Nik was asking for a recipe. Here's what we do...

a 2kg tub of feta (cut into 1cm cubes)
4 litres olive oil
a metric heap of garlic (seperated into cloves and peeled)
tiny red chillis
fresh rosemary

Stuff into bottles. Leave for a week or so before eating. Or longer. This makes about 6-8 large bottles of the stuff. You will probably want to start with smaller amounts.

There are tricks, like remembering to put some flavour agents into the jar before stuffing it full of feta, and making sure the oil covers everything so the top doesn't go mouldy.

You can also use thyme. And lemon zest (cut off lemon with potato peeler). Dried chilli can be used.

For me, the compulsory items are the cheese, oil, pepper and garlic (especially the garlic)... and maybe the chilli. All other flavourings are up to you and what you have in the cupboard at the time.

Once emptied of feta, the oil is packed full of flavour. You can stir through pasta or put on pizza. Or shove on crackers without the feta... The garlic goes all soft and sweet. Mmmm. I should get out the stuff we have in the fridge! (we are crap and forget to eat it these days)

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