Marinated Feta In Thyme Chilli Oil Food

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MARINATED FETA THREE WAYS



Marinated Feta Three Ways image

With just a few ingredients and some hands-off time, feta cheese can be transformed into a delicious appetizer to serve with crostini or as an accompaniment to grilled vegetables and meat. We came up with a trio of super versatile flavor combinations that are all made following the same method. By marinating the feta in glass jars, you'll be able to see the colors of the aromatics, for a beautiful and delicious gift too.

Provided by Food Network Kitchen

Categories     appetizer

Time 13h

Yield 2 servings

Number Of Ingredients 21

1 cup good-quality extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme
2 sprigs fresh oregano
1 sprig fresh rosemary
1/2 teaspoon crushed red pepper flakes
2 strips lemon zest (about 3 inches long; see Cook's Note)
1 bay leaf
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
4 whole chipotle chiles in adobo
3 cloves garlic, smashed
1/2 teaspoon smoked paprika
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
3 canned whole artichoke hearts, drained and halved
4 sun-dried tomatoes in olive oil, roughly chopped
3 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes
3 strips lemon zest (about 3 inches long; see Cook's Note)
8 ounces feta, drained well from brine and cut into 1/2-inch pieces

Steps:

  • For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
  • Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
  • Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.

MARINATED FETA IN THYME & CHILLI OIL



Marinated feta in thyme & chilli oil image

Pack salty Greek cheese into jars with olive oil, thyme, tomatoes, artichokes and olives - mop up the goodness with bread

Provided by Sara Buenfeld

Categories     Starter

Time 10m

Number Of Ingredients 8

100ml olive oil
2 tbsp fresh thyme leaves , plus a few extra for scattering
4 garlic cloves , sliced
¼ tsp dried chilli flakes
140g semi-dried tomato in olive oil, drained
175g pack or jar artichoke heart in oil
2 x 200g packs feta cheese
85g Kalamata olive

Steps:

  • Tip the olive oil and thyme into a bowl and blitz with a hand blender. Stir in the garlic, chilli and lots of black pepper (but no salt). You could add some of the oil from the tomatoes and artichokes, too.
  • Cut each block of feta into 4 (or 6) and arrange in a dish or a food container with the tomatoes, artichokes and olives. Spoon over the herby oil, scatter with extra thyme and leave to marinate in the fridge overnight.

Nutrition Facts : Calories 366 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 3.2 milligram of sodium

FETA (MARINATED)



Feta (Marinated) image

A great marinated feta cheese cube(s) with all time wonderful coriander, peppercorns, capers, and bay leaves. Thyme also included on warm toasts. *Time* for cooking does not include marinate time.

Provided by Andi Longmeadow Farm

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces creamy feta cheese
2 garlic cloves, sliced
1/2 teaspoon peppercorn
8 coriander seeds
2 tablespoons drained capers
1 bay leaf
olive oil, to cover
fresh thyme sprig
hot toast
chopped tomato

Steps:

  • Carefully cut feta into cubes.
  • Add garlic slices, peppercorns, coriander seeds, capers, bay leaf to your food processor and pulse. (Or use a mortar and pestle and crush).
  • Put feta in a jar with a top, or use a bowl to add all ingredients together.
  • Layer ingredients starting with feta, ingredients, topping with Thyme sprigs on top.
  • Pour enough olive oil to cover cubes of cheese.
  • Let marinate in refrigerator for 2 weeks for optimal taste, however; even overnight can be used with good results.
  • At end of marinating time, just simply pick out the feta.
  • Serve with fresh toast points and some chopped fresh tomatoes and it will be ummm -- ummm -- good.

Nutrition Facts : Calories 168.9, Fat 13.3, SaturatedFat 9, Cholesterol 53.6, Sodium 758, Carbohydrate 4.4, Fiber 1.2, Sugar 2.5, Protein 9

MARINATED FETA



Marinated Feta image

This is a great recipe for marinated feta. Try to chop the red bell pepper and the olives as small as possible. Together with the green herbs the feta looks really colourful and tastes delicious. The recipe is adapted from a Swiss cooking magazine called 'Le Menu' (September 05). I changed the oil as I prefer olive oil to rapeseed oil. But feel free to use rapeseed oil if desired. The stated amount serves six as an appetizer. Marinating time of 24 hours is included in the cooking time.

Provided by tigerduck

Categories     Cheese

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 9

1 garlic clove, crushed
1 tablespoon finely chopped rosemary
1/2 tablespoon finely chopped thyme leaves
1/2 tablespoon finely chopped oregano leaves
1/4 red bell pepper, very finely chopped
4 black olives, very finely chopped
1/2 cup olive oil (or rapeseed oil)
400 g feta, cubed
1 baguette, sliced and toasted if desired

Steps:

  • Mix all the ingredients for the marinade.
  • Put cubed feta and marinade into a shallow plastic container with a tight fitting lid. Cover with the lid and marinate in the fridge for 24 hours or more. Turn the container lid-side down after a few hours to make sure the feta gets marinated evenly. You may want to turn your container a few times. (The olive oil may thicken in the fridge, but turn into liquid again at room temperature).
  • SERVE:You may want to stick a toothpick into every feta cube or just serve it as it is. Serve with (toasted) slices of baguette.

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