MARINATED FETA AND OLIVE SKEWERS
Provided by Ellie Krieger
Categories appetizer
Time 1h5m
Yield 6 servings (24 skewers)
Number Of Ingredients 8
Steps:
- In a medium bowl combine the fennel seeds, orange zest, orange juice, and pepper. Gently stir in the feta and marinate for 1 hour or more.
- To make the skewers, place a mint leaf about 3/4-inch up the skewer, then add an olive half, then a chunk of cucumber. Gently place a cube of the marinated feta on the end.
Nutrition Facts : Calories 80 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 435 milligrams, Carbohydrate 3.5 milligrams, Fiber 0.5 grams, Protein 3 grams
MARINATED FETA CHEESE SALAD
Provided by Jamie Oliver
Number Of Ingredients 9
Steps:
- Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
- Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
- Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing
FETA (MARINATED)
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
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 GREEK FETA
I found this simple, super-quick-to-make recipe for Marinated Greek Feta in the November 2005 issue of the Australian magazine 'Super Food Ideas'. It was one of several recipes for entertaining guests with a Greek banquet. I have posted it for the 2005 Zaar World Tour. The preparation time does not include the overnight chilling time.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
- Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
- Note: Refrigeration makes oil "cloudy". If you remove the marinated feta from the refrigerator 1 hour before serving, the "cloudiness" will disperse, and the oil will be clear.
SMOKY ROASTED VEG, MARINATED FETA & LIME
Give your vegetarian brunch a punch of big flavours, with cumin, lime and sweet smoked paprika. It takes a while to prep, but there's little hands-on cooking time
Provided by Jane Hornby
Categories Brunch
Time 1h15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 422 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium
MARINATED FETA IN THYME & CHILLI OIL
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
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 CHEESE AND MARINATED GREEK OLIVES
Provided by Food Network
Time 50m
Yield 6 appetizer servings
Number Of Ingredients 14
Steps:
- Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
- Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;
MARINATED FETA SALAD
Veeeery tasty salad that I invented myself in one of my few cooking creative moments. We love it at home with homemade pita bread and I use to make it for our guests in the summer. They always get second servings. My suggestion: use a very small garlic clove :-)
Provided by teresaspindel
Categories Greek
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the Feta cheese block in cubes, about 2x2 cmm (little bit less than 1x1 inch) and put it in a little bowl (something like a breakfast bowl).
- Press the garlic clove with a garlic press over the cheese (or cut in veeery small bits).
- Pour in the oregano, basil and pepper and mix well.
- The cheese should end up coated in herbs and garlic.
- pour 1 and 1/2 tablespoons of vinegar and all the olive oil over the cheese, and mix carefully to avoid the cheese to crumble.
- Let stand about 2 hours, mixing every 30 minutes for the olive oil to coat the cheese.
- Wash the tomatoes, the lettuce and the persil and cut the tomatoes in 8 bits and the lettuce leaves in stripes about 2 inches wide.
- In a salad bowl, mix tomatoes and lettuce with salt (not too much: the cheese is quite salty) and 1/2 tablespoon vinegar, and add black olives.
- Add the cheese mix, drained, and decorate with parsley leaves.
Nutrition Facts : Calories 331, Fat 25.4, SaturatedFat 9.5, Cholesterol 44.5, Sodium 732.1, Carbohydrate 18, Fiber 8.3, Sugar 8.8, Protein 12
MARINATED FETA
I'm well aware that everyone knows this marinated feta recipe or does it in their own way, but that's how I cook it - it's a quick appetizer for unexpected guests that just rang a doorbell to your house. Keeps well in the refrigerator.
Provided by sono1helen
Categories Appetizers and Snacks Antipasto Recipes
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Place a layer of olives, sage, garlic, chile pepper, rosemary, bell pepper, sesame-ginger seasoning, pepperoncini pepper, and oregano into the bottom of a container. Add a layer of feta cheese. Repeat layering with remaining ingredients.
- Pour olive oil into the container to cover feta mixture completely. Cover and refrigerate until serving.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 5 g, Cholesterol 58.9 mg, Fat 32.6 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 12.5 g, Sodium 867.3 mg, Sugar 3.3 g
MARINATED FETA
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
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.
MARINATED FETA CHEESE
Perfect to serve as an appetizer or a great way to add interest to a salad. Marinated in extra virgin olive oil, lemon, herbs, sun-dried tomatoes and garlic.
Provided by Slow The Cook Down
Categories Appetizer
Time 5m
Number Of Ingredients 8
Steps:
- At the bottom of the jar, add about half of the tomatoes, thyme, rosemary, chillis and garlic cloves.
- Put half of the feta cubes on top, then add the other half of the tomatoes, thyme, rosemary, chillis and garlic cloves on top of that. Fill the rest of the jar with the feta.
- Top up the jar with the olive oil, so that the feta is covered. Squeeze in the lemon juice, seal, and put in the fridge.
- Let the feta marinade for at least 4 hours.
Nutrition Facts : Calories 146 kcal, Carbohydrate 7 g, Protein 8 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 42 mg, Sodium 540 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
EASY MARINATED FETA
I always make my own marinated feta. If you like, you can also add garlic, but my family doesn't like garlic so we prefer this simple variation.
Provided by mannkochtgut
Categories Appetizers and Snacks Antipasto Recipes
Time P3DT10m
Yield 6
Number Of Ingredients 5
Steps:
- Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
- Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 3.8 g, Cholesterol 66.8 mg, Fat 52 g, Fiber 0.1 g, Protein 10.8 g, SaturatedFat 16.2 g, Sodium 838.2 mg, Sugar 3.5 g
MARINATED FETA WITH KALAMATA OLIVES
Make and share this Marinated Feta with Kalamata Olives recipe from Food.com.
Provided by evelynathens
Categories Cheese
Time 5m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the peppers, feta and olives in a large bowl.
- Add the olive oil and toss gently.
- Add the remaining ingredients and toss gently again.
- Adjust seasonings, cover and chill atleast 5 hours before serving.
EGGPLANT WITH MARINATED FETA
What makes this simple, quick side dish so delicious is the feta, marinated in fresh garlic, lemon, and fresh oregano, that begins to soften and melt as soon as it hits the warm eggplant.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 Japanese eggplants (cut into 2-inch pieces) with 1 cup grape tomatoes, 2 tablespoons olive oil and 1/2 teaspoon each kosher salt and pepper. Bake at 500˚ F, turning once, until tender, 12 to 14 minutes, then broil until charred, 3 to 4 minutes. Mix 3 ounces diced feta, 2 tablespoons each olive oil and lemon juice, 1 tablespoon chopped oregano, 1 sliced garlic clove and 1/2 teaspoon each salt and pepper. Serve over the eggplant mixture.
MARINATED FETA THREE WAYS
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
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.
More about "marinated feta food"
MARINATED FETA RECIPE - GIRL HEART FOOD®
From girlheartfood.com
Ratings 9Estimated Reading Time 5 minsCategory AppetizerTotal Time 24 hrs 10 mins
- Place oil into a storage jar (big enough to hold everything) and add crushed red pepper flakes, chili peppers, black peppercorn, oregano, and thyme. Stir.
- Add feta cheese, ensuring it is completely submerged in the oil. Note: if you need to add a little more oil to submerge cheese, that's okay.
- To oil mixture, add remaining ingredients. Cover and gently shake a little. Refrigerate for 24 hours.
- Upon enjoying, remove from fridge for about 10 to 15 minutes. It will harden in the fridge, but will liquefy when removed. Enjoy the feta cheese and infused oil with bread or crackers, or use oil in a vinaigrette, over pizza and more. Note: If there are leftovers, keep stored in the fridge and enjoy within a few days.
YOTAM OTTOLENGHI’S FETA RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 6 mins
MARINATED FETA RECIPE : SBS FOOD
From sbs.com.au
2.9/5 (244)Category AppetiserCuisine Greek
MARINATED FETA- EASY APPETIZER- TAYLOR ELYSE MURRAY
From taylorelysemurray.com
Cuisine ItalianCategory AppetizerServings 4Calories 120 per serving
- Pour oil and all the aromatics over the cheese, make sure it covers. Top with more olive oil if needed.
- Done! This will last a few weeks in your refrigerator. The oil acts as a barrier so spoilage does not occur so quickly.
MARINATED FETA CHEESE - APPETIZER RECIPE - URBAN BLISS LIFE
From urbanblisslife.com
Ratings 5Category AppetizerCuisine American, GreekEstimated Reading Time 5 mins
- In a large bowl or jar, mix together the olive oil, garlic, lemon zest, red pepper flakes, oregano, salt, and pepper.
- Place the lid on the container and refrigerate for at least 24 hours before serving. This allows the feta to soak up the yummy flavors. Serve with sliced crostini or crackers.
MARINATED FETA WITH LEMON + HERBS - CHAMPAGNE TASTES®
From champagne-tastes.com
4.8/5 (4)Total Time 3 hrs 5 minsCategory AppetizerCalories 320 per serving
- If feta is packed in brine, drain the brine.Cut the feta into ½-inch cubes. Add the feta to a small serving bowl or a glass jar.
- Top feta with onions, herbs, peppercorns, red chili, lemon zest and juice.Pour the olive oil over the cheese. Arrange the cheese so that it's mostly (or completely) covered with the oil.Move to the refrigerator and marinate for at least 3 hours or overnight. The oil will harden in the fridge, so move it to room temperature about 30 minutes before serving.The cheese will last for up to 3 days if kept refrigerated. Leftover oil can be used in salad dressings or sauces, but should be consumed within 3 days. (See recipe notes for longer oil preservation options.)
GRILLED & MARINATED TOMATOES WITH FETA - FOOD AND WINE
From foodandwine.com
5/5 (2)Total Time 30 minsServings 8-10
- Light a grill or preheat a grill pan. Brush the tomato slices with olive oil and season with salt and pepper. Grill over high heat, turning once, until the tomatoes are lightly charred but still firm, about 4 minutes. Transfer to a platter and let cool completely. In a 9-by-13-inch baking dish, layer the tomatoes with the red onion and mint, overlapping the slices slightly.
- In a small saucepan, whisk the 1 cup of olive oil with the vinegar, sugar, anchovy paste and allspice over moderate heat until the sugar and anchovy dissolve, about 3 minutes. Let the marinade cool completely, then stir in the parsley. Pour the marinade over the tomatoes, cover and refrigerate overnight.
- Using a slotted spoon or spatula, transfer the tomatoes to a platter or plates. Scatter the feta over the top. Drizzle some of the marinade over the tomatoes and serve with crusty bread.
MARINATED FETA WITH NECTARINE AND TOMATO ... - FOOD & WINE
From foodandwine.com
5/5 (2)Category SaladsServings 4Total Time 45 mins
- Place the feta in a small rimmed dish in an even layer. In a small bowl, whisk the vinegar with the olive oil, coriander seeds and a pinch each of salt and pepper. Pour the marinade over the feta and let stand at room temperature for 30 minutes, turning the cheese over after 15 minutes.
- Transfer the feta to plates or a platter. In a large bowl, toss the nectarines with the tomatoes, pita chips and the feta marinade. Add the chopped dill and season with salt and pepper; toss again. Spoon the salad over the feta and garnish with dill sprigs. Serve right away.
MARINATED FETA CHEESE W/ HERBS + CHILES - SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 3Category AppetizerCuisine MediterraneanTotal Time 15 mins
- Make sure to clean the glass jar and dry it completely and set aside. Wash and clean herbs. Dry with paper towel.
- Cut the feta cheese into 1 inch cubes. Layer the jar with herbs, cheese and peppers. Cover with olive oil to the top and seal.
MARINATED FETA (QUICK + SIMPLE APPETIZER!) - WELL …
From wellseasonedstudio.com
Ratings 1Servings 6Cuisine AmericanCategory Appetizer
- Place feta in a large shallow bowl. Drizzle olive oil on top and around feta. Add bay leaf to the bowl.
- Sprinkle feta with flaky sea salt, black pepper, and fresh thyme leaves. Serve with crusty bread or crackers and olives.
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Servings 1Estimated Reading Time 1 minCategory Salads, Dressings & Dips
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