SMOKEY MARINATED FETA
Ever since I’ve adored cooking (which is a long time) I have been obsessed with feta. I could have feta for breakfast, lunch and dinner - and sometimes I do. I think that’s why I love this recipe from Ottolenghi so much. It is a simple celebration of feta - and is so versatile you can add it to anything.
Ingredients:
10 garlic cloves, peeled
1 lemon; skin peeled into 6 strips
4 bay leaves
2½ tsp chipotle chilli flakes
250 ml olive oil
1 tsp flaky sea salt
1¼ tsp paprika
2 blocks Greek feta (360 g), cut into chunks
Recipe by Ottolenghi
Method:
Place a small sauté pan over medium high heat. Once the pan is very hot, add the garlic and cook for 3 to 4 minutes, turning, until cloves are charred.
Add the lemon strips and bay leaves, and cook for about 90 seconds until lightly charred.
Add the chipotle chilli flakes and cook, stirring continuously, until well-toasted and fragrant, about 30 seconds.
Remove the pan from the heat, then add the oil, salt, and paprika.
Stir for about 30 seconds to combine. Add the feta to the oil and stir gently so that each piece of cheese is coated in oil, then transfer the cheese and liquid to a shallow container.
Allow the feta to marinate at room temperature if you’ll be eating it within a few hours. Otherwise, refrigerate it in an airtight container (if using later, take the feta out of the refrigerator about an hour or so before you want to serve it to allow the oil to come back up to room temperature).
It keeps in the refrigerator for up to 5 days.
Enjoy! L x