Preserving Feta Recipes

MARINATED FETA WITH HERBS AND PEPPERCORNS

Marinated Feta With Herbs and Peppercorns image

The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.

Provided by Alexa Weibel

Categories dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish

Time 10m

Yield About 2 1/2 cups

Number Of Ingredients 8

Ingredients

3/4 cup extra-virgin olive oil, plus more if needed
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped preserved lemon, or 4 strips fresh orange zest plus 1 tablespoon juice (from 1 orange)
1 red serrano chile, very thinly sliced (optional)
4 teaspoons finely chopped fresh oregano
1 tablespoon any combination of whole pink, green, white and black peppercorns, crushed or coarsely chopped
8 ounces firm Greek feta, in brine
Crostini or crackers, for serving

Steps:

In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.

BAKED FETA WITH PEAS, CHILLI & PRESERVED LEMON

Baked feta with peas, chilli & preserved lemon image

Make the most of fresh podded peas in the summer with this fiery, zingy baked feta recipe. It's a sensational lunch for two with crusty bread

Provided by Esther Clark

Categories Lunch

Time 30m

Number Of Ingredients 8

Ingredients

250g block of feta
3 tbsp extra virgin olive oil, plus a drizzle to serve
1 red chilli, finely chopped
1 preserved lemon, deseeded and finely chopped
150g fresh, podded peas
small handful of mint leaves, finely chopped, plus extra leaves to serve
½ lemon, juiced and zested
crusty bread, to serve

Steps:

Heat the oven to 220C/200C fan/ gas 8. Put the feta in a small baking dish and drizzle with 1 tbsp of the oil, then scatter over half the chilli and half the preserved lemon. Bake for 20 mins.
Blanch the peas for 2 mins, then drain and, while still warm, toss with the remaining oil, chilli and preserved lemon, the mint and the lemon juice. Season.
Spoon the peas into the baking dish around the feta, and top with extra mint leaves, the lemon zest and a drizzle of oil. Serve with crusty bread.

Nutrition Facts : Calories 541 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 3.1 milligram of sodium

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