Yotam's Smoky Marinated Feta

This delight maze is one of those snacks that you can place over the kitchen counter and take a bite of every time you need to stop and remember it is time for a break. I also use cheese and oil over almost anything as a complement to a meal or a party snack.

Serves 4 to 6 

This flavour bomb is made by letting feta sit in an oil bath infused with garlic, lemon, bay leaves, and charred chilli flakes. Charring the aromatics adds an intense, smoky flavour to the oil, which the feta absorbs to a beautiful effect.

Marinated feta stays in the refrigerator for up to 5 days (the flavours only get better the longer it sits), and it’s equally delicious on toast or in a salad. Marinated feta stays in the refrigerator for up to 5 days (the flavours only get better the longer it sits), and it’s equally delicious on toast or in a salad.

ingredients

10 garlic cloves, peeled

1 lemon; skin peeled into 6 strips

4 bay leaves

21⁄2 tsp chipotle chilli flakes

250 ml olive oil
1 tsp flaky sea salt 11⁄4 tsp paprika

2 blocks of Greek feta (360 g), cut into 1⁄2- inch cubes

method

Place a small sauté pan over medium-high heat. Once the pan is very hot, add the garlic and cook for 3 to 4 minutes, turning halfway, until the cloves are charred.

Add the lemon strips and bay leaves, and cook for about 90 seconds until lightly charred.

Add the chipotle chilli flakes and cook, stirring continuously, until well-toasted and fragrant, about 30 seconds. Remove the pan from the heat, then add the oil, salt, and paprika. Stir for about 30 seconds to combine.

Add the feta to the oil and stir gently so that each piece of cheese is coated in
oil, then transfer the cheese and liquid
to a shallow container. Allow the feta to marinate at room temperature if you’ll be eating it within a few hours. Otherwise, re-refrigerate it in an airtight container. (If using later, take the feta out of the refrigerator about an hour before you want to serve it to allow the oil to come back to room temperature and desolidify.)