Feta Recipes: 8 Various Methods To Prepare dinner With Greek Cheese

How does a baked block of feta, cherry tomatoes, and a few pasta – all blended collectively – sound to you? For hundreds of thousands of followers on TikTok, the mixture has gone down a storm.

However if you wish to understand how else you should use that slab of deliciously salty and crumbly Greek cheese in your cooking, look no additional. We requested cooks how they’d cook dinner with a block of feta, and right here’s what they mentioned.

“Strive it roasted entire, sprinkled with Dukkah (center japanese spices), olive oil and a punnet of cherry tomatoes,” says Charlotte Pike, cookery e-book writer.

Asimakis Chaniotis, govt chef of Michelin-starred restaurant Pied à Terre, agrees that by itself works nicely. “One in every of my all-time favorite recipes is Feta Bouyiourdi – it’s the place we take an enormous piece of feta, place it in an oven dish and canopy it with grated tomatoes, garlic, sliced peppers, onions and oregano.

“Use the ripest tomatoes yow will discover for this and bake it at 350°F, lined with foil, till the veggies are softened. Then, take away the foil and place below a sizzling grill at 425°F till the cheese is a pleasant golden colour. Serve with some crusty bread.”

Chef Ben Tish, culinary director of the Stafford Assortment, says he’d grill the entire slab below a extremely popular grill till browned and caramelized, then sprinkle over some chopped purple chilli, a drizzle of honey and a few picked recent thyme leaves. “I’d then give it one other minute grilling after which serve with some heat flat bread and a spinach and cucumber salad,” he provides.

Masterchef champion Simon Wooden suggests a saganaki-style dish of fried feta served with recent natural honey and gently warmed figs or peaches. You’ll want a pack of feta, two eggs crushed, 100g flour, olive oil, 5 tbsp honey, and two small peaches or ripe figs. To make the feta saganaki, lower every block of feta in half to make two even items about 2cm thick, Dip them into the crushed egg, then coat fully with flour, repeat this course of to provide a pleasant coating.

“Warmth your oil in a frying pan till sizzling. Fry the coated feta for 2 minutes on either side or till golden brown. Take away and drain off any extra oil, and in the identical pan gently warmth your fruit with slightly oil and a squeeze of your honey. Place the crisp feta onto a plate and high with the fruit and oregano, drizzle with honey and serve instantly.”

Gemma Simmonite, proficient chef and co-founder of Gastrono-me, says her favorite (and a simple) method to make use of feta is to marinate it. She suggests utilizing olive oil, three cloves of garlic, a small chilli, chopped recent herbs together with mint, oregano and thyme, 1/2 tsp of dried chilli flakes, one bay leaf and a small pinch of peppercorns.

“In a big sterilised jar, mix all of the marinade substances, pull down the lid tightly and provides a extremely good shake,” she says. “Add the feta and also you’re finished! The flavour will carry on growing and it retains within the fridge for 3 weeks.”

Cesar Fernandez, chef at Miele GB, says one of the simplest ways to cook dinner a complete slab of feta is to bake it entire with candy roasted peppers and thinly sliced purple onions for 20-25 minutes – “the veg will get slightly sweeter after cooking within the oven with the cheese. Serve with a heat pitta bread for a scrumptious, simple lunch.”

Chef Irini Tzortzoglou suggests an almond-crusted slab. “Mud it with flour, dip in crushed egg, mud in Panko breadcrumbs and almond flakes, and shallow fry in excellent additional virgin olive oil for a few minutes either side. Accompany it with a salad with fruit like strawberries or pomegranates, and a pomegranate molasses dressing.”

Marwa Alkhalaf, chef at Nutshell, Covent Backyard, says bake your feta to the melting level and never additional so it doesn’t get clumpy. Then, combine it with grains – “it doesn’t need to be pasta! The saltiness and creaminess of the feta goes completely with any sort of grains, legumes and even greens. Suppose farro, maftul, butter beans, chickpeas and even cauliflower.

“Lastly, stability the richness of your feta with some acidity and freshness with a sprinkle of sumac or lemon zest or your herb of selection.”

Chef Simmonite additionally recommends having feta for breakfast by cooking scrambled eggs, then folding your feta into them – making them silky, tacky and scrumptious.