MARINATED FETA

INGREDIENTS:
2 teaspoons minced garlic
2 lemons (zest and juice)
Salt and pepper  
450g feta
2 teaspoons dried rosemary  
olive oil
extra virgin olive oil
     METHOD:
  1. Sauté garlic in 1 tablespoon olive oil for 30 seconds. Remove from heat. Cool 5 minutes.
  2. Mix all ingredients except cheese and oil in a bowl. Place into a 1 litre jar and add feta.
  3. Half fill jar with olive oil, then cover feta with EVOO. Add lid, turn to coat feta and refrigerate for up to 3 weeks. Remove from the refrigerator 1 hour before serving.
     
Rye crackers + feta + avocado + mung bean sprouts.
Crunchy and satisfying wink emoticon

Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
Copyright © 2023 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer