BROUGHT TO YOU BY Mainland
Is it even a festive feast if there aren't some cheesy treats on the table? Pimp up your party platters with these easy, cheesy bites!
Serves: 16
INGREDIENTS
2 x 200-gram blocks Mainland Creamy Feta Cheese
1 cup pitted green manzanilla olives
4 cloves garlic
1 cup olive oil
1 small lemon
1 teaspoon dried oregano
¼–½ teaspoon chilli flakes
TO SERVE
2 tablespoons chopped fresh parsley, optional
Crusty bread
METHOD
Cut the Mainland Feta Cheese into 2cm cubes. Place in a medium-sized bowl or container.
Cut the olives in half and smash the garlic cloves with the back of a knife. Add both to the bowl along with the olive oil.
Use a peeler or sharp knife to cut thin strips of zest off of the lemon. Add to the bowl along with the oregano and chilli flakes. Cover and chill in the fridge overnight.
TO SERVE: Transfer the marinated feta to a serving dish and top with fresh parsley. Serve with slices of crusty bread.
For more Mainland recipes visit mainland.co.nz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.