Latest news with #feta
Irish Times
12-07-2025
- General
- Irish Times
Barbecue lamb kofta with pickled red onion
Serves : 2 Course : Lunch, Dinner Cooking Time : 15 mins Prep Time : 15 mins Ingredients For the pickled onions: 2 red onions, peeled 150ml red wine vinegar 50g caster sugar Pinch sea salt For the kofta: 200g lamb mince 200g pork mince 8g sea salt 2tsp harissa paste 1tsp ground cumin 2tsp ground coriander Handful picked flat parsley leaves Handful picked mint leaves Handful picked dill fronds 30g feta cheese, crumbled Greek yoghurt, to serve Start by making the pickled red onions. Slice the red onion thinly using a sharp knife or mandolin and place in a bowl. Add the red wine vinegar, sugar and a pinch of salt to a small pot and heat until the sugar has dissolved. Allow to cool, then pour the mix over the red onion slices. Cover and place in the fridge. Preheat the barbecue to a medium-high heat. In a large bowl, add the lamb mince, pork mince, salt, harissa, cumin and coriander and mix until evenly combined. Place a large sheet of parchment paper on a chopping board or work surface. Divide the mince mixture into four, then roll and mould each into a long sausage shape one by one on the parchment. Carefully place the skewer through the middle of each kofta and roll lightly to smooth. Place the koftas on the barbecue and cook for two minutes until charring, then roll them 90 degrees and cook for two minutes, keeping the lid down in between turns. Do this twice more until evenly charred and cooked through – about eight to 10 minutes total, then remove and allow to rest for three minutes while you assemble the salad. Add the picked leaves, some pickled red onion and the feta cheese to a mixing bowl and mix lightly by hand. Lightly drizzle with some olive oil, then serve in a small bowl alongside the barbecue koftas, with some yoghurt on the side.
CBC
09-07-2025
- General
- CBC
This Mediterranean farro and white-bean salad is perfect for summer picnics
Perfect for making ahead of a summer picnic or barbecue, this farro and white-bean salad tastes even better after chilling in the fridge. It's bright, zingy and packed with all kinds of Mediterranean flavours, including roasted eggplant, sun-dried tomatoes and artichokes. I love serving it with a soft-boiled egg or two for more protein. You can also double the dressing recipe and stash the rest in the fridge. It'll stay fresh for up to a week and elevate just about any salad or bowl. Ingredients 1 globe eggplant (about 454 g), cut into 1-inch cubes 3 tbsp extra-virgin olive oil 1 tsp kosher salt Freshly ground black pepper, to taste 1 cup farro, rinsed and cooked according to package instructions (yields about 2 cups) 1 (398 ml) can cannellini or white kidney beans, drained and rinsed ½ cup sun-dried tomatoes, drained and roughly chopped ½ cup marinated artichoke hearts, roughly chopped 2 tbsp capers, finely chopped ¼ cup green olives, pitted and sliced 2 pepperoncini, stemmed and roughly chopped 1 jarred roasted red pepper, roughly chopped 1 shallot, finely chopped ½ cup fresh parsley leaves, chopped ¼ cup fresh basil, chopped ¼ cup crumbled feta ¼ cup walnuts, roughly chopped Dressing: 1 head garlic 4 tbsp extra-virgin olive oil, divided 1 tsp kosher salt 2 tbsp white wine vinegar 1 tbsp maple syrup 1 tsp mustard 1 tsp red pepper flakes ½ tsp freshly ground black pepper To serve: 1 cup cherry tomatoes, quartered ½ cup crumbled feta Handful of fresh basil Preparation Heat the oven to 425 F with a rack in the middle position and line a sheet pan with parchment paper. Add the eggplant to the prepared sheet pan and toss it with olive oil, salt and pepper. Roast until golden, about 30 to 35 minutes, tossing halfway through. Meanwhile, cut off the top of the garlic head, drizzle with 1 tablespoon of olive oil and wrap it in foil. Place it on the sheet pan with the eggplant and roast for 20 minutes, then remove and let cool. For the dressing, squeeze roasted garlic cloves into a large bowl with the kosher salt and mash with a fork. Add remaining 3 tablespoons olive oil, vinegar, maple syrup, mustard, red pepper flakes and black pepper, and whisk until the dressing is emulsified. Taste and adjust seasoning. To the same bowl, add farro, beans, eggplant, sun-dried tomatoes, artichoke hearts, capers, olives, pepperoncini, roasted red pepper, shallot, parsley, basil, feta and walnuts. Toss well and refrigerate for up to 4 days. When ready to serve, top with cherry tomatoes and more feta and basil.
The Guardian
08-07-2025
- General
- The Guardian
Chicken tray bake, feta tart and spicy tofu: three delicious and speedy student recipes
A student meal should be quick, nutritious and delicious. These recipes tick those boxes. There's a puff pastry spinach and feta tart that will impress your housemates, a garlicky chicken tray bake that saves on washing up, and a nutritious, filling peanut butter tofu perfect for getting you through evenings of revision. Give them a go! This tart uses a nifty roll of readymade puff pastry as well as frozen spinach, creamy ricotta and lots of tangy feta cheese. Serve with a big crunchy salad. Prep 20 minCook 30 min Serves 6 Cost per portion £1.04 (without optional and to-serve ingredients) 400g frozen chopped spinach 250g ricotta 200g feta cheese, crumbled 2 large eggs, lightly whisked with a fork ½ tsp dried chilli (optional)½ lemon, zested 1 x 320g pack ready roll puff pastry 2 tbsp sesame seeds, optional Salad – cucumber, tomato, lots of green leaves, to serve Defrost the spinach then tip it into a clean kitchen cloth and squeeze out all the liquid you can. Tip it into a mixing bowl. Add the ricotta, two-thirds of the feta, about half the beaten egg, the dried chilli, lemon zest and some seasoning. Heat the oven to 200C (180 fan)/390F/gas 6. Line a flat baking tray with baking paper. Unravel the pastry carefully on to the paper. Score a border around the edge of the pastry, about 1cm wide. Fill the middle with the spinach mix, leaving the border empty. Smooth it down with a spoon and crumble over the rest of the feta. Brush the border with the remaining egg then sprinkle with the sesame seeds. Bake for 30 minutes until golden and puffed up. Serve with the salad. You'll be the envy of your fellow housemates with this moreish garlic butter chicken and wedges – all cooked in the oven for ease. If you don't like spice, simply leave out the cajun seasoning. Prep 30 minCook 35 min Serves 4 Cost per portion £1.38 (without to-serve ingredients) 2 large baking potatoes (850g), each cut into 10 wedges 3 tbsp vegetable oil 2 large skinless and boneless chicken breasts 2 eggs, whisked with a fork50g plain flour 70g dried panko breadcrumbs 1½ tbsp cajun spice 70g unsalted butter 1 garlic clove, finely grated ½ small bunch parsley, finely choppedPeas or broccoli, to serve Bring a pan of salted water to the boil. Add the wedges and boil for 10 minutes then drain through a colander and set aside for 10 minutes in the colander. Heat the oven to 220C (200C fan)/425F/gas 7. Heat the oil in a large-lipped oven tray or two smaller trays for 10 minutes. Once hot, toss the wedges in the oil on the tray/s. Toss through 1 tbsp cajun spice and some salt. Bake for 12 minutes. Meanwhile, cut the chicken into strips. Toss each one in flour, followed by the egg then coat it in the breadcrumbs. Place the chicken in the tray/s, sprinkle with remaining cajun spice and return to the oven for 20 minutes. Heat the butter in a saucepan, add the garlic and cook over a low heat for 3 minutes then stir in the parsley and a pinch of salt. Once the chicken and wedges are cooked and golden brown, pour the garlic butter over everything. Serve with peas or broccoli, if you like. This vegan bowl is packed with creamy nut butter, red peppers and chunks of tofu. Make a batch, eat half for dinner then reheat the rest for lunch the next day. Prep 20 min Cook 15 min Serves 2 Cost per portion £2.06 (without to-serve ingredients), or £2.25 (with rice and broccoli) 2 tbsp vegetable, sesame or olive oil 1 block extra-firm tofu, cut into big chunks 2 garlic cloves, thinly sliced 1 red pepper, deseeded and roughly chopped 1-2 tsp mild chilli (depending on how spicy you like it!)1 tbsp tomato puree 100g peanut butter 1 tbsp soy sauce 1 tbsp agave or honey 1 tbsp rice or white wine vinegar 300ml water 30g salted peanuts, chopped2 spring onions, chopped To serve Cooked rice Cucumber or broccoli Heat 2 tbsp of oil in a large frying pan. Add the tofu and fry over a high heat for 6 minutes, turning regularly until golden brown. Remove with a pair of tongs or a fork and set aside on a plate. Add the garlic and chopped pepper to the pan and fry for 2 minutes over a high heat then stir in the chilli and tomato puree and fry for a further 2 minutes. In a bowl, mix together the peanut butter, soy, vinegar and agave or honey. Add the peanut mixture to the pan then slowly stir in the water. Bring to a simmer and stir in the tofu. Cook for 5 minutes. Serve with rice and finish with chopped peanuts and spring onion. This is delicious with some cucumber or broccoli on the side. For more guidance on the right course for you, check out the Guardian university league tables for 2025. The Guardian league tables for 2026 will be out on 13 September in print and online
Irish Times
05-07-2025
- General
- Irish Times
Stuffed barbecue squid with nduja
Serves : 2 Course : Lunch or Dinner Cooking Time : 5 mins Prep Time : 15 mins Ingredients 100g spinach 1tbs capers 5 anchovies Handful basil leaves, chopped 80g sundried tomatoes, chopped 40g feta cheese, crumbled 6 baby squid tubes, cleaned (ask your fishmonger) 4tbs olive oil 2tbs nduja paste Juice and zest of half a lemon Start by making the spinach stuffing. Place a large pot of boiling water on the heat and add the spinach. Blanch for 30 seconds, then strain. When the strained spinach has cooled slightly, squeeze any excess liquid out, then roughly chop it and add to a large bowl. Add the capers, anchovies, chopped basil, chopped sun-dried tomatoes and the feta and mix together to combine. Preheat the barbecue to a high heat. Spoon the spinach mix into the cleaned squid tubes until full and then they're ready for the barbecue. Place the stuffed squid tubes on to the barbecue and cook on high for two minutes, turn and cook for one minute until evenly charred, then remove. In a small saucepan, add the olive oil. Stir in the nduja and heat on a medium heat for about a minute to melt down the nduja through the oil, then remove from the heat. Place the charred squid tubes on a serving plate and glaze with the nduja and olive oil over the top. Finish with a squeeze of lemon juice and some lemon zest.
Telegraph
30-06-2025
- General
- Telegraph
Courgette and feta frittata
This frittata is the perfect thing to eat now, as courgettes are bang in season. Get the Romana variety if you can, they're tastier. Overview Prep time 10 mins Cook time 15 mins Serves 2 Ingredients 4 tbsp olive oil 2 courgettes, sliced into 1-2cm-thick discs (cut these into half-moons if your courgettes are particularly large) pinch of chilli flakes 1 garlic clove, grated 3 large eggs, beaten and seasoned 1 tbsp chopped parsley 100g feta, diced handful of rocket, to serve (optional) Method Step In a sauté pan that has a lid, heat 2 tbsp of olive oil. Step Add the 2 sliced courgettes, a pinch of chilli flakes, 1 grated clove of garlic and a pinch of salt, and sauté over a medium heat to colour. Step Add a few teaspoons of water and cover with the lid. Step Cook over a medium heat for 2-3 minutes, until just cooked – you want the courgettes to be soft but still retain their colour. Remove from the pan. Step Gently heat the remaining 2 tbsp of olive oil in a small, ovenproof non-stick frying pan (about 20cm; still large enough to hold 3 eggs). Step Allow the eggs to settle, then gently stir to cook the eggs but not scramble – you want just to start the cooking process. Stir a couple of times then allow the eggs to settle again. Step Cook over a low heat until only a thin layer of uncooked egg remains on the top of the frittata. You want it to set but only with a slight wobble. Step Meanwhile, preheat the grill. Step Place the pan under the grill and cook the frittata for 1-2 minutes, just until the surface of the eggs is cooked and the feta has just started to caramelise. Serve immediately with a handful of rocket leaves on top if you like.
