Marinated Feta With Roasted Lemon Food

MARINATED FETA THREE WAYS

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.

LEMON-HERB MARINATED FETA

Steps:

• In pint-sized glass jar, arrange herbs, lemon, peppercorns and pepper flakes. Top with cheese. Pour olive oil over cheese mixture; cover and refrigerate 3 days. Serve with toasts. Any leftover cheese mixture can be covered and refrigerated up to 4 days longer.
• At least 1 1/2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut into 1/2-inch slices. Brush slices on both sides with melted butter. Return to pan; bake 10 to 15 minutes, turning once, until light golden brown.

MARINATED FETA WITH HERBS AND PEPPERCORNS

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.

SMOKY ROASTED VEG, MARINATED FETA & LIME

Steps:

• Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets. Trim then chop the thick stem into small chunks and keep any leaves. Halve the squash lengthways, scrape out and keep the seeds, then cut the flesh into 5mm half moons. Put the veg in a roasting tin with 2 tbsp oil, the spices and some seasoning, then rub with your hands to coat. Roast for 45 mins, turning the veg a few times, until golden and tender. Add the leaves (large ones shredded) halfway through.
• For the feta, pour the oil into a pan, add the chilli, garlic, rosemary and some pepper and heat for 5 mins. Put the feta in a dish, and pour the oil and aromatics over it. Leave at room temperature while you finish cooking, basting regularly so it soaks up the oil.
• Rinse the squash seeds in a sieve, shake off as much water as you can, then toss with 1 tsp oil in a roasting tin.
• Take out the veg and reduce oven to 180C/160C fan/gas 4. Roast the seeds for 5 mins, splash with soy, then cook until dark and crisp, about 5 mins more.
• Put the veg on a platter and douse with lime juice. Sit the feta on top, spoon the oil around and sprinkle with the seeds. Serve with crusty bread or flatbreads.