Marinated Feta

Marinated Feta with Garlic, Chilli and Fresh Herbs

I love this Marinated Feta recipe. For me, it is the perfect example of how by adding a few flavouring elements – garlic, chilli and fresh herbs – you can transform simple feta cheese into a truly memorable dish. It is so easy to make and it keeps for up to a month in the refridgerator. This is food preparation that anyone can do. It does not require any level of culinary skill but allows you to be creative with flavours and produce something that is tailored to your individual taste. Marinated Feta is also really versatile and is great as a nibble with drinks or on bread as a light lunch. It is also excellent for picnics as it can be transported easily in its own jar.

Marinated Feta

A cultural mix-up….

Clearly, Marinated Feta is not a traditional English dish but, using herbs from my garden, it brings a bit of sunny Greece to cooler northern Europe. One of the wonderful things about modern English cooking is the way it is influenced by cuisines from other countries which are absorbed and adapted. I think that this is what cooking and developing recipes is all about. In a strange way, this dish is actually inspired by memories of my rural English childhood when, not so long ago, access to foods from other countries was not so common as it is now. When I was about ten, a wonderful Greek delicatessen opened in my local town, bringing olives, dolmades, taramasalata and wonderful Marinated Feta to greedy locals! I loved the garlicky, herby feta and, many years later, tried to recreate it in this recipe.

Marinated Feta

… and the perfect recipe for experimentation!

I have made this recipe using garlic, chilli and have chosen to use bay leaves, rosemary and thyme as my fresh herbs. However, you can change the flavour combinations according to what you have to hand and what you think tastes good. Don’t like chilli? Leave it out. Love garlic? Put more in! If you have other favourite herbs, why not try them instead?

Print
Marinated Feta

Marinated Feta

  • Author: Tastebotanical
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 500 ml jar 1x
  • Category: Cheese
  • Cuisine: English

Description

Feta Cheese, marinated with garlic, chilli and fresh herbs, takes minutes to prepare and keeps for up to a month.  It is fantastic as a nibble with drinks or spread on bread for a light lunch.  It is also great for a picnic as it is easily transportable. 

Herbs and garlic


Scale

Ingredients

  • 150 g feta cheese
  • 3 bay leaves (fresh or dried)
  • 3 sprigs of fresh rosemary
  • Fresh thyme (to provide 2 tablespoons of leaves)
  • 2 cloves of garlic
  • 1 teaspoon dried  chilli flakes (optional)
  • 300 ml good quality olive oil

Marinated Feta


Instructions

  1. Sterilise a 500 ml capacity jar by washing it in soapy water and then putting it in an oven at 120 C for 15 minutes.
  2. Chop the feta into cubes of approximately 1 cm square and place them in the jar.
  3. Tuck the rosemary sprigs and the bay leaves around the cheese.   Strip the leaves off the thyme stems and add them to the jar.
  4. Peel and slice the garlic cloves and add them to the jar.
  5. If using, scatter the chilli flakes over the top of the cheese.
  6.  Fill the jar with the olive oil making sure that all the cheese is covered.
  7. Put the lid on the jar and leave in the fridge for at least 24 hours, ideally several days, for the cheese to absorb the flavours of the garlic and herbs.
  8. The marinated cheese will last for up to a month.
  9. When you wish to eat the cheese, remove the jar from the fridge and allow to come to room temperature.  This will mean the oil is liquid and the flavours are fully developed.

 


Notes

  • Marinated feta is great on its own as a nibble with drinks.   It can also be spread on bread as a light lunch.  It is a good option for picnics as it can be easily transported in its jar.
  • Use this recipe as a basis and experiment with flavours that you like.  If you don’t like chilli, leave it out.  If you love garlic, put more in.  You can alter the quantity and type of herbs used.   

Keywords: feta, feta cheese, marinated, herbs, garlic

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+

Garlic Tart

Garlic Tart
Garlic Tart

Garlic Tart

This is a truly garlicky Garlic Tart!   Garlic haters, step away now as this is a celebration of garlicky delights.    I have cooked various Garlic Tart recipes over the years. Some have been not so good and others have been outstanding such as Yotam Otolenghi’s fantastic Caramelised Garlic and Goat’s Cheese Tart from Plenty.

I came up with this recipe because I wanted a tart where garlic was truly the star of the show.  It includes caramelised garlic cloves and  a savoury garlic-flavoured custard.  Although it does include cheese, its flavour is a background note.  Toasted pine-nuts are included on top to add a bit of crunch texture.

Garlic Tart
Cloves of garlic

Garlic Tart

Print

Garlic Tart

Garlic Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 1 tart serving 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This Garlic Tart contains caramelised garlic cloves set in a savoury garlic-flavoured custard in a crisp pasty case and is topped with toasted pinenuts.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt and pepper
  • A little water

For the filling:

  • 3 bulbs garlic (Note: bulbs not cloves – you need a lot of garlic for this recipe!)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 tablespoon balasamic vinegar
  • 1 tablespoon brown sugar
  • 3 eggs
  • 75 g cheddar
  • 200 ml cream
  • 1 tablespoon of pine nuts

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 5  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy!
  4. Separate your garlic bulbs into individual cloves. You do not need to peel them at this stage.  Take two cloves of garlic from one of your bulbs and set aside (See step 7).
  5. Place the remaining cloves in a pan of boiling water. Boil for 3 mins.  Remove the cloves and allow to cool for a few minutes.  Remove the skins.
  6. Heat the olive oil in a small frying pan. Add the skinned garlic cloves.  Season with salt and pepper and fry for 5 minutes until soft and golden.   Then add the balsamic vinegar and brown sugar and cook gently for a further 2 minutes until brown and sticky.
  7. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Finely grate the cheddar cheese and add to the mixture.  Peel and crush the two reserved garlic cloves and add to the mixture.
  8. Now place the caramelised garlic cloves in your pastry case.  Pour the egg mixture over them.
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.   At the end of this time, scatter the pinenuts on the top of the tart and cook for a further 5 minutes.
  10. The tart can be eaten hot, room temperature or cold.

Keywords: garlic tart, garlic, vegetarian

Loved this recipe?  You may also like

Caramelised Onion Tart

Butternut Squash Tart with Chilli and Sage

1+

Roast Chicken with Garlic, Lemon and Thyme and Dauphinoise Potatoes

Garlic butter with thyme and lemon
Ingredients for garlic, thyme and lemon butter

Roast Chicken with Garlic, Lemon and Thyme and Dauphinoise Potatoes

Roast Chicken with Garlic, Lemon and Thyme, together with my healthier version of Dauphinoise Potatoes, make a fantastic and easy Sunday lunch.

The chicken will be very garlicky, with the flavour enhanced by the lemon and thyme.  I have toned down the garlic in the Dauphinoise potatotes but feel free to increase it if you are feeding lots of garlic lovers!     Dauphinoise Potatoes make a great accompaniment to roast meat but also are popular with vegetarians.  Soft potatoes, flavoured with thyme and garlic, with a crispy top – who wouldn’t want this with their Sunday lunch?

My version is a lighter, and healthier, version of the traditional recipe for Dauphinoise potatoes which uses cream (or a mix of milk and cream).  I just use milk as I find the traditional version is too rich and heavy.  The milk gets absorbed by the potatoes, along with the flavours of the garlic and thyme.  When people eat this dish, they often think that there is cheese included, although there isn’t, because of the way the milk reduces.   This is also a very accommodating dish as it is made in advance and it is happy sitting in a warm oven if more time is needed for other elements of your meal.

Oven-ready chicken..
Chicken smothered in garlic, lemon and thyme butter and ready for the oven

Roast Chicken with Garlic, Lemon and Thyme

Print
Garlic, thyme, lemon butter makes your chicken delicious

Roast Chicken with Garlic, Lemon and Thyme

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 120
  • Total Time: 2 hours 15 minutes
  • Yield: for 6 people 1x
  • Category: Chicken
  • Cuisine: English

Description

Crispy-skinned roast chicken, flavoured with garlic, lemon and thyme – who wouldn’t want this for Sunday lunch?


Scale

Ingredients

  • 1 chicken
  • Sprig of thyme
  • 1 lemon
  • 4 cloves of garlic (crushed)
  • 125 g butter (softened)
  • Salt and pepper

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Remove the thyme leaves from the woody stems (keep the stems) and put them in a small bowl. Add the grated zest of your lemon along with the crushed garlic. Put your softened butter into the bowl and mash to combine with the other ingredients.  Season with salt and pepper.
  3. Loosen the skin on your chicken’s breast by gently pushing your fingers under it. Push half of the flavoured butter under the skin.  Smear the other half of the butter all over the chicken.
  4. Quarter your zested lemon and put this in the chicken’s cavity along with the thyme stems.
  5. Place your chicken in the roasting pan and cover with foil.
  6. Place your chicken in the oven. The time that it will take to roast will depend on its size but will probably be between one and a half and two hours.   Remove the foil for the last 30 minutes of cooking time.
  7. When it is done, remove the chicken from the roasting pan and put it on a warm plate, covered with foil, to rest for 10 minutes.
  8. If you want gravy, you can use the following method. Pour the juices from the roasting pan into a measuring jug or similar container.  The juices will settle within a minute or so with the fat rising to the surface.  Take two tablespoons of the fat and return them to the roasting pan.  Add two tablespoons of plain flour.  Stir together and cook over a low heat for a few minutes.  Add the rest of the chicken juices to the roasting pan together with some hot water (either from the kettle or water used to cook vegetables is great).  Allow to bubble for a few minutes and then pour into a gravy boat or jug to serve.

Keywords: chicken with garlic and thyme

Ingredients for Dauphinoise potatoes
Potatoes, garlic and thyme

Dauphinoise Potatoes

Print
Dauphinoise potatoes

Dauphinoise Potatoes

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: for 6 people 1x
  • Category: Potatoes
  • Cuisine: English

Description

Crisp on the top, soft and creamy underneath, and flavoured with garlic and thyme, these potatoes are fantastic with roast meat or grilled fish.


Scale

Ingredients

  • 1 kilo potatoes
  • Sprig of thyme
  • 1 clove of garlic
  • 500 ml milk
  • Salt and pepper

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Butter the oven-proof dish
  3. Peel and slice the potatoes thinly into disks
  4. Put a layer of potato disks in the dish. Dot with knobs of butter. Season with salt and pepper – it is really important to season every layer. Sprinkle with a few thyme leaves and a little crushed garlic.  I prefer this dish to have a whisper of garlic so only use one clove throughout but feel free to increase the amount of garlic if you like!
  5. Repeat step 3 until the dish is filled.
  6. Pour the milk into the dish.
  7. Put the dish into your oven and cook for around 1 hour. At the end of this time, the potatoes should be soft, and most of the milk should have been absorbed, and the top should be crisp and golden.

Keywords: dauphinoise potatoes, garlic potatoes

Dauphinoise potatoes
Potato slices
Potatoes, thyme, garlic
Dauphinoise potatoes – ready for the oven


Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

0