Marinated Feta
- 250 g greek feta
- 1 -2 clove's garlic, crushed
- 4 whole black peppercorns
- 4 sprigs thyme
- 4 sprigs oregano
- 14 teaspoon dried oregano
- 2 bay leaves, crushed
- 1 small red chili, split down one side
- 1 tablespoon lemon juice
- 1 14 cups extra-virgin olive oil
- Cut the feta into 2-3 cm cubes.
- Use a 500 ml sterilised jar.
- (see note).
- Pat dry the feta on a paper towel, (do not use a tea towel).
- Layer the feta, herbs, bay leaves, peppercorns garlic and chilli into the jar.
- Note ~ Place the garlic and chilli in the centre of the jar ( between the layers) .
- Add the lemon juice and enough olive oil to completely cover the feta.
- Place jar in the fridge for at least 2 days but preferably 1 week before serving.
- The olive oil will solidify in the fridge so leave the jar at room temperature for at least 1 hour before serving.
- Note ~ This marinated feta will store in the fridge for up to 1 month if kept totally covered with oil.
- To sterilise jars, wash the jars and lids in warm soapy water and rinse the jars really well.
- Place the jars in large saucepan and cover with water.
- Bring to the boil and boil for 10 minutes.
- Transfer the jars to a baking tray lined with baking paper and place in preheated oven at around 100deg;C until dry.
- Carefully use the jars straight from the oven.
feta, garlic, black peppercorns, thyme, oregano, oregano, bay leaves, red chili, lemon juice, extravirgin olive oil
Taken from www.food.com/recipe/marinated-feta-503206 (may not work)