John Myers
Marinated Goat Feta
The perfect marinated goat feta recipe with a picture and simple step-by-step instructions.
- 500 ml Olive oil
- 500 g Goat feta
- 1 Red Chilli pepper
- 4 Cloves of garlic, peeled
- 4 Discs Ginger
- 2 Branches Rosemary
- 2 Branches Thyme
- 4 Stripes Orange peel
- 4 Stripes Lemon peel
- 1 Vanilla pod, scraped out
- 2 450 ml twist-off glasses
- Halve the chilli pepper crosswise, as does the scraped-out vanilla pod. Put 300 ml of olive oil in a saucepan and heat it up (approx. 60 – 65 degrees) and then add all the spices, remove the saucepan from the stove and let it steep for approx. 15 minutes.
- In the meantime, cut the feta into bite-sized cubes and distribute between the two glasses. Then remove the spices from the oil and distribute evenly between both glasses. Now put half of the flavored oil in each glass and pour the remaining olive oil on it so that the feta is completely covered with oil.
- Close the jars and let them steep in the refrigerator for at least 3 days. If you like, you can sprinkle some Espelette pepper over the goat feta to serve.
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