Pickled sheep's cheese or feta

Ingredients for 1 servings:

• 1 pack of feta cheese or sheep’s cheese, 800 g drained weight
• chili powder
• 1 onion(s), red
• 6 cloves garlic
• 1 liter of oil
• 6 tomatoes, dried
• 6 sprigs rosemary

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Total time approx. 3 days 10 minutes

Makes a great spiced oil and great ingredients for fried potatoes

Drain the feta cheese and cut the pieces in half to create 6 round pieces. Place the pieces side by side in a suitable container. Season the pieces with ground chili. I use dried chili peppers in a grinder. This makes the pieces a bit coarser. Dice the onion and divide them among the 6 pieces of cheese. Finely chop the garlic and place a clove on each slice. Cut the sun-dried tomatoes into pieces and place them in the spaces between the cheese slices. Finally, place a sprig of rosemary over each slice. Carefully pour the oil into the container so that the seasonings are not washed out by the cheese. It’s best to pour it into the spaces and spread it out from there. You need enough oil to completely cover the cheese slices. Close the container and let the cheese marinate for 3 days. The cheese will then be sufficiently marinated and taste great. It will also keep for a few weeks in the fridge, provided you remove the rosemary sprigs after 3 days and all the other ingredients are really submerged in oil. Once the cheese has been eaten, the oil itself is delicious for salads or frying. For longer storage, pour the oil through a sieve so that the solids don’t remain in the oil. The onions etc. are great for hearty fried potatoes. Bottled in an attractive bottle, the oil also makes a very welcome gift for good friends. You can eat the feta on its own with a delicious salad, cut it into a salad, or use it in a recipe that calls for pickled feta. You see, everything is used in this recipe; nothing needs to be thrown away.