chilli, herb and lemon marinated feta
I rarely make the same thing twice. This may sound like I’m bragging. I’m not. It’s a sickness. Where are all the Mental Health for Foodies Specialists these days, anyway? In the absence of such assistance, perhaps I might just lie back on the couch and unload a little…
I don’t know when it all started. But I know when I realized it was going on. We were dressed for an anniversary party in Northern Quebec and I was being very careful not to splatter marinated oil on my silk dress. (The silk dress which one of my girlfriends later that evening spilled red wine down the front of. What was it all for, huh?) Anyway, my husband came into the room and glanced at the platter. “Oh, you made that again?” My first reaction was one of shame and a sudden terror at the realization that I had no time to run and buy ingredients for something else. He was right! I’ve made this thing before, what am I going to– then I realized, he was teasing me. FYI to the husbands out there, don’t tease your wives when they are wearing a bath towel over a silk dress struggling with plastic wrap and balancing a platter of marinated cheese. In heels.
It took several seconds for me to clue in to how ridiculous this reaction was. So what if I’d made it before? Don’t most people thrive on recipes that are so good they can be served again and again? Is that not what a menu is for? You know, in a restaurant? So what was my problem? It wasn’t to “challenge” myself, I can promise you that. And it wasn’t about one-upping. It’s not as if I thought the paparazzi would be at this party, hiding behind the snow-covered trees whispering into a video camera, “And who do we see arriving? Oh, that’s Mat and Kale, friends of the family. And what did she bring? Oh, oh dear is that..? GASP A dish she’s made before? Shut the camera off, Mike. Just shut it off, no one needs to see this.”
No, it came down to something I could no longer deny. I had to face it. I had a disease. I would hear people chatting about their favorite mid-week standby that “never fails to satisfy” and feel like a foreign exchange student on their first day of school, listening to students spread the latest gossip. I was not always this way. Certainly I had not grown up this way! Perhaps, I had become addicted to never looking back. Whatever the case, I knew I could not allow this to go on any longer. I simply had to be able to repeat a dish. If not, how would I know that a delicious result of some evening’s work had not been a fluke? Isn’t the real challenge to be able to reproduce a recipe and have it consistently scrumptious each time?
So I brought that marinated feta. I ignored the reporters lurking in the woods (they would freeze out there, anyway!) and handed it off to the kitchen crew. That’s right, I repeated a recipe. And I felt great! After all, I chose this recipe in the first place because it is crazy easy to prepare and super yummy with warm grilled bread. And you know what? I made it again after that. And again. And again…
chilli, herb and lemon marinated feta recipe:
adapted from donna hay
150g firm feta, sliced
zest of one lemon
1 long red chilli, seeds removed and finely chopped
1 small jalapeño, seeds removed and finely chopped
1 garlic clove, crushed
2 tbs finely chopped fresh mint leaves
1 heaping tbs finely chopped chives
3 tbs olive oil
grilled bread, to serve
This is so easy. I mean so, so easy. It’s awesome.
Prep your lemon, hot peppers, garlic, mint and chives.
In a bowl, combine that with olive oil and blend well. Coat your sliced feta all over with the mixture and refrigerate for at least 30 minutes, until ready for use.
Serve it with any kind of bread you like. I used baguette. Simply slice, brush with olive oil (If you want to get real cheeky use some of the excess oil of the marinade, infusing some subtle spiciness into the bread. Boo-ya!) and put it under the broiler for under a minute.
Oh and uh… yeah, you’re done!
Now that’s a dish worth repeating.