Za’atar & Feta Cheese Log

  1. Combine toppings ingredients and set aside.
  2. Mix together both Goat Milk Feta and Macedonian Feta with honey. Combine until smooth.
  3. Fold in 1/3 of pistachios and pomegranate arils. Add Orange zest and Za’atar. Mix until well combined. Place mixture on plastic wrap and shape into a log. Place the tightly wrapped log into the fridge or freezer for 30 minutes.
  4. Place the toppings mixture on a flat surface. Roll the cheese log over the toppings mixture just before serving. Drizzle with more honey.

Feta Parcels with Olive Oil Dip

Directions:

  1. Preheat Grill to medium-high heat and pre-make aluminum packets by folding in the edges.
  2. Place 1 feta block onto a pre-made aluminum packet.
  3. Add red onions, garlic cloves, 1 tbsp capers, and half the diced tomatoes over the feta.
  4. Sprinkle oregano over the feta and drizzle with olive oil.
  5. Place on grill for 10-15 minutes until cheese begins to soften.
  6. Enjoy with toasted bread.

For the olive oil dip

  1. Combine all olive oil dip ingredients together and mix well.

Serve with Krinos Olives and Toasted Bread

Charred Corn & Poblano Tomato Feta Salad by Chef Steve

Pickled Shallots

  • Peel Shallots and keep whole
  • Using a mandoline, slice shallots into rings roughly ¼ inch thick
  • Season shallot rings with kosher salt and cover with cider vinegar and allow to sit in the fridge overnight

 

Poblano Vinaigrette

  • Cut Poblano Peppers in half and remove the seeds
  • Lightly char both sides on a hot grill
  • Blend charred peppers with olive oil, cider vinegar and kosher salt to taste

 

Charred Corn

  • Peel corn, toss in olive oil to coat and season with kosher salt
  • Char evenly on all sides on a grill
  • Cut kernels off the cob, reserve

 

Assembly:

  • Cut heirloom tomatoes into irregular bite size pieces
  • Crumble Krinos Sheep’s milk Feta
  • Mix tomatoes, corn and feta, dress with the Poblano Vinaigrette
  • Plate everything in a serving bowl
  • Garnish with trout roe, torn mint leaves, pea shoots and more feta cheese
  • Finish with a sprinkle of flaky sea salt and enjoy!

Shrimp Stuffed Zucchini Blossoms with ‘Njuda Whipped Feta

In a food processor add shrimp, egg and salt to taste and pulse until a paste has been made. It does not have to be fully smooth. Transfer to a bowl and add chives, parsley and 1/2 the zest of one lemon. Transfer to a piping bag and reserve in fridge.

Make the tempura batter by mixing tempura mix and soda water with a whisk until well combined.  Batter should be on the thinner side. Add a couple of ice cubes and reserve in the fridge.

Stuff zucchini blossoms with shrimp mix and toss them in flour, remove excess flour and  dip them in tempura batter. Fry in a preheated pot of oil at (375F) until golden brown. Around 3 minutes. Remove from pot and reserve on a towel to remove excess oil.

For the dip, strain feta and whisk or mix vigorously with a spoon until smooth and spread on a bowl or plate. Render ‘nduja sausage with olive oil, add vinegar. Top whipped feta with the ‘nduja sauce Enjoy.

Asparagus Feta Tart by Chef Anna Chen

  1. Oven roast your cherry tomatoes ahead of time. Turn your oven to 325°F . Cut your cherry tomatoes in half. Season with salt and drizzle your olive oil over the tomatoes. Let these roast for 1.5 hr to 2 hrs or until you see the tomatoes are a bit wrinkled on the sides. They should have a sight chew to them but still be juicy.
  2. First to make the feta base, place both fetas and yoghurt in the bowl of a food processor. Blend for 30 secs or until the feta and yoghurt are homogenous. You don’t want to over whip this. Keep this chilled till ready to use.
  3. Slice or julienne your red onion. Using a hot skillet, sauté 1 cup of the red onion. Soak the remaining ¼ cup of sliced onion in ice water. This takes away that sharp onion flavour.
  4. When ready to assemble, season your asparagus with salt, drizzle olive oil and grill them. After, slice them into 1 inch pieces.
  5. Drain the onion and pat dry using paper towel.
  6. Spoon your feta cheese mix into the base of your tart shell.
  7. Garnish with your asparagus, tomatoes, roasted and raw onion. Drizzle your honey over top. Garnish with your herbs, chopped olives and olive oil. Enjoy this within a half hour.

 

When making this tart have fun with it, add different herbs of your liking. If you can’t find chinese olives, use your choice of your favourite olives. Use the best honey you can find though, it makes all the difference.

If you want to make your tart from scratch follow Chef Anna’s tart recipe here.