Marinating feta is so rewarding. It takes no time at all and you can get really creative. You can put what you like into mix. I choose some ingredients that I love and think go nicely together. There really is nothing to it. When choosing cheese to marinate go for the best quality and choose organic. Go with goats or sheep's cheese wherever possible. They have a sharper flavor and a more intense aroma but are a healthier choice. I personally love sheep's cheeses and yogurts. But if you don't substitute for cows.
It is best to use soft feta and it absorbs more flavor and it tastes better. You can use it salads, smeared on sough dough toast, cheese platters anything you fancy. The left over oil can also be used in cooking and as salad dressing.
Ingredients
1 packet of sheep feta
Extra virgin Olive oil
1 Chile
1 lemon skin slice
1 tsp pepper corns
1 tsp coriander seeds
2 sticks of fresh rosemary ( depending on size)
Method
1. Get a medium sized jar, sterilise and make sure it has a secure lid.
2. Chop the feta into cubes or break it up with your hands it does not have to be exact.
3. Fill the jar with the feta and then add herbs.
5. Then pour the olive oil till the cheese has been submerged.
6. Stick it in the fridge and let it sit for at least 24 hours. It will keep for up to two weeks.
1 Chile
1 lemon skin slice
1 tsp pepper corns
1 tsp coriander seeds
2 sticks of fresh rosemary ( depending on size)
Method
1. Get a medium sized jar, sterilise and make sure it has a secure lid.
2. Chop the feta into cubes or break it up with your hands it does not have to be exact.
3. Fill the jar with the feta and then add herbs.
5. Then pour the olive oil till the cheese has been submerged.
6. Stick it in the fridge and let it sit for at least 24 hours. It will keep for up to two weeks.
YUm~~~!!!
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