Marinated Feta Recipe - Greek Food
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| Μαριναρισμένα Τυρί Φέτα |
1. Pat the feta cheese dry with paper towels and cut into 2cm (3/4 inch) cubes. Transfer to a bowl and sprinkle the oregano, coriander seeds and 1 tablespoon cracked black pepper all over the feta cheese.
2. Drain the sun-dried tomatoes over a bowl so that you retain all of the oil. Arrange the feta, chilies, rosemary and sun-dried tomatoes in a sterilized 3-cup (750ml/24fl oz) wide-necked jar with a clip-top lid. Cover with the reserved sun-dried tomato oil (you should have about 3 tablespoons) and top up with olive oil. Seal and refrigerate for 1 week before using. Serve at room temperature.
NOTES: To sterilize a storage jar, rinse with boiling water, then place in a very slow oven until completely dry
The oil in the bottle will party solidify when refrigerated, but will liquify when returned to room remperature.
➤ 400 g (14 oz) feta;
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➤ 3-4 springs fresh rosemary;
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➤ olive oil;
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➤ 1 1/2 tablespoon dried oregano;
------------------------------------------------➤ 1 1/2 teaspoon coriander seeds;
------------------------------------------------➤ 125 g (4 oz) sun-dried tomatoes in oil;
------------------------------------------------➤ 6 small fresh red chilies;
------------------------------------------------➤ 3-4 springs fresh rosemary;
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➤ olive oil;
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