If you are a garlic and feta cheese lover, this is the post for you!
If like me you love marinated feta cheese in your salad, you can make some that is far more delicious than the stuff you buy in the supermarket. I made some a few months ago and it was so delicious and easy, I decided to make some more. A lot more!
There is no measuring etc to this recipe. Dice some feta cheese, peel and lightly smash about 3 cloves of garlic, lightly crush about 10 peppercorns and get your jars of herbs out of the cupboard (or if you live somewhere where they are readily available, use some fresh ones. I use a smattering of thyme, rosemary and tarragon (though not too much). Layer the cheese, herbs, pepper and garlic into the jar. Top up with olive oil to cover all the cheese.
The cheese needs to marinate for about 2 weeks. I left mine in the fridge. While I don't think it needs refrigeration whilst marinating, in the tropics I keep everything in there! Part way through the marinating, the oil goes cloudy. Years ago I made this cheese and thought it had somehow gone off and dumped it. This time however, I left it to see what happened. The sediment eventually drops to the bottom of the jar leaving clear oil.
I haven't got any idea of the shelf life, mine was on the go for about 2 months. The left over oil can be used in salad dressings.
Now for the garlic lovers bit. This recipe is adapted from Nigel Slaters pasta with garlic, goats cheese and thyme recipe, which is as follows:
- large head of garlic, peeled and lightly crushed
- 2fl (50ml) extra virgin olive oil
- 6 sprigs of thyme (I use a pinch of dried)
- 6oz (175g) dried pasta (I like wholewheat)
- 6oz (175g) crumbly goats cheese (I use feta, which I dice into small bits)
I adapt the recipe by using at LEAST 2½ heads of garlic, a touch more olive oil, baby tomatoes with their seeds scooped out and some pine nuts.
Put the garlic in the oil and on the lowest heat, cook them for about 20-25 minutes, until tender. You really need to keep the heat low, so it may not seem like they are cooking, but if they burn they go bitter.
After about 15 minutes, add the thyme and pine nuts. Oh and don't forget to cook your pasta!
When it is almost ready, lightly spray the tomatoes with olive oil and put them under a hot grill to char. We like them a bit blackened.
Drain the pasta and put it back into the saucepan. Add the cheese and garlic. Mix really well.
Finally add the tomatoes on top.
Now I know this may sound like a date night nightmare, but believe me, if you BOTH eat this, you won't notice anything, and it is soooo good!!! Seriously, I think cooking the garlic slowly stops it having that horrid acrid smell afterwards. At least, that's what we tell ourselves!!!
Breath mint anyone?
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