The Glamorous Glutton does
Marinated Feta in Olive Oil with Herbs
(Guest Post Recipe)
Welcome to a very special post and recipe today! My lovely friend, GG who writes over at Glamorous Glutton, has very kindly written a special guest post for me, whilst I am travelling across Canada, as well as creating a new recipe to share with all my readers! GG has visited me in France a couple of times now, and I have enjoyed some her delectable cooking at her home in England……in fact, whenever I am “down south” in London on work, we always try to meet up. She has devised a simple recipe for Marinated Feta In Olive oil with Herbs which she suggests you….”Try crumbling on broccoli or sweet corn, a perfect seasonal delight. Or pierced with a piece of chorizo. Spread generously on toasted sour dough drizzled with the oil, sprinkle onto salad, or just eat greedily straight from the bowl”…..I am in the “greedily eat it straight from the bowl” camp I think! Anyway, over to GG and I hope you enjoy her recipe as much as did when I made it myself recently, see you soon, Karen
Marinated Feta On Sour Dough Toast
I was delighted and honoured when Karen from Lavender and Lovage asked me to write a guest post. She will be on a wonderful press trip going right across Canada and no doubt will come back with wonderful stories and experiences with fabulous photos. Meanwhile I hope you enjoy a snippet of Glamorous Glutton.
Marinated Feta Starters
The back streets of Holland Park in central London were a very different place when I first moved there as a small child. The chichi shops and boutiques have now replaced the dairy selling corner shop basics along side massive slabs of yellow cheddar cracked with age, milk in glass bottles with shiny foil tops, the cream layer so thick on the gold top the milk struggled to pour through and local butter, yes local, in the centre of London. The butcher had a regular clientèle, Older ladies in head scarves and bunched up coats, mothers with babies in pushchairs left lined up outside the shop whilst they chose the goods inside and the occasional child who’d been sent for a quarter of ham. Next door was the greengrocer who served you personally with fruit and vegetables that were in season. I remember very slim pickings in the winter, but it was seasonal and fresh. This was all within a minutes walk from our flat.
Feta Cheese
Just a little further away was the exotic delights of the Cypriot delicatessens. These seemed to line both sides of Westbourne Grove, going all the way from Notting Hill to Queensway. I loved the unfamiliar smells and produce. Huge terracotta bowls of olives lined the glass counter. Young green ones with lemon and coriander, wrinkled black slightly sweet ones and my favourite, a House Special, Black and green olives with feta. The creamy saltiness of the cheese was perfect with the bitterness of the olives. My mother would order ladles of this wonderful mix to add to our terracotta olive pot at home. A treat eked out in ones and twos on a daily basis. Olives were precious and very expensive.
A Duet of Tuneful Olive Marinades with Lemons, Oranges, Herbs & Ginger
This was the beginning of my love of Feta; it’s so versatile and full of flavour. It can be very salty, but like any cheese it’s important to find the one that has your favourite character. The nuance of sheep versus sheep and goat, or the imposter made with cow’s milk, each one with a slightly different taste. It’s delicious on its own but once bathed in extra virgin olive oil, fresh herbs and a little chilli with a touch of citrus it comes alive.
Marinated Feta On Toasted Sour Dough
Or, try crumbling on broccoli or sweet corn, a perfect seasonal delight. Or pierced with a piece of chorizo. Spread generously on toasted sour dough drizzled with the oil, sprinkle onto salad, or just eat greedily straight from the bowl, it’s worth it. Glamorous Glutton
Herbs And Spices For Marinating Feta
Marinated Feta
Print recipe
| Serves | 4 |
| Prep time | 2 hours, 5 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Salad, Side Dish, Snack, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party |
| Region | Greek |
| By author | Glamorous Glutton |
Ingredients
- 200g Block Feta Cheese
- 1 red chilli finely chopped, seeds removed
- 4 Mint leaves, finely shredded
- 3 Sprigs fresh thyme, leaves picked
- 3 Sprigs fresh oregano, leaves picked
- Grated zest of half a lemon
- 1 Clove garlic very finely chopped
- 100ml Extra virgin olive oil
- ¼ tsp Ground coriander
- ¼ tsp Ground cumin
- Chopped parsley and oregano flowers to garnish
Note
Aromatic marinated feta cheese, perfect for any dinner party starter, buffet table, picnic or for a light luncheon dish!
Directions
| Step 1 | Place the feta in a dish just a little bigger than the block of cheese and sprinkle with the cumin and coriander. |
| Step 2 | Pour over the olive oil, which should just come to the top of the cheese and then sprinkle over the remaining ingredients. |
| Step 3 | Cut into equal squares and spoon the oil over the cheese. Cover and place in the fridge for 2 hours. |
| Step 4 | Serving Notes: Try crumbling on broccoli or sweet corn, a perfect seasonal delight. Or pierced with a piece of chorizo. Spread generously on toasted sour dough drizzled with the oil, sprinkle onto salad, or just eat greedily straight from the bowl, it’s worth it. |
Marinated Feta With Chorizo
Try some other FETA recipes from Lavender and Lovage and Glamorous Glutton:
FETA AND POMEGRANATE SALAD WITH APPLE CIDER VINAIGRETTE
GLUTEN FREE Courgette & Feta Cheese Fritters with Chilli Mint Yogurt Dip
BRITISH ASPARAGUS – ASPARAGUS AND FETA EGG MUFFINS
Moroccan Roasted Vegetable Salad with Feta Cheese (200 calories)
Olive Recipes from Lavender and Lovage and Glamorous Glutton:
Cauliflower Steaks with Grana Padano Cheese, Olives and Rocket Leaves
Spanish Chorizo Chicken with Olives
BRIOUATS – LAMB AND CHORIZO FILO PASTRY TAPAS
A Duet of Tuneful Olive Marinades with Lemons, Oranges, Herbs & Ginger
Hotly Spiced says
The marinated feta looks wonderful and I think I’d like it with the bit of chorizo. I enjoyed reading about you growing up in Holland Park; sometimes I think it’s a shame that we’ve had ‘progress’ and things aren’t as they were xx
Karen Burns-Booth says
GG writes so evocatively, doesn’t she Hotly Spiced? And, I am with you on the chorizo!
Vanesther - Bangers & Mash says
Love your memories of Holland Park and Westbourne Grove, GG. My Dad has a gallery around there and it does sound so different… Love too your marinated feta. It’s first thing in the morning, but you’ve got me drooling!
Karen Burns-Booth says
I love this recipe too Vanesther, and also GG’s tales of growing up too! Karen
Jess says
This really looks amazing. I remember that my grandmother used to make something similar. It’ll be nice to make the feta myself and see how similar it is to my grandmother’s recipe.
Karen Burns-Booth says
Anything with feta and herbs in it, has my name all over it Jess!
Janie says
Oh yum! Good job GG (and Karen!) I’m pinning this one for sure 🙂
Janie x
Karen Burns-Booth says
Me too Janie, I may make it this weekend for a lazy Sunday brunch dish!
Choclette says
What a divine recipe and GG always has the p0wer to transport me to the place or time she is writing about. I remember those type of shops now – long gone.