Summer's here - cheese part one

Feta, the king of the Eastern Mediterranean, is one of the most loved cheeses of the region.

Use Feta for spice loaded lentil salad or for the traditional Greek salad.   Feta pastry parcels with pine nuts and fresh oregano are a must for picnics and daytime snacks.

Greek Salad

To many, Greek salad consists of chunks of sun ripened  tomatoes, succulent and cool cucumbers, sweet and sharp red onion, black olives soaked in peppery extra virgin oil and, depending upon the island or parts of Greece they've visited, the salad may also have slithers of fragrant fennel or bitter green pepper. A sprinkling of dried oregano seems to bring back memories of sun, sand and blue skies. 

When making your own, remember to leave the tomatoes out of the fridge, so many of us rely on keeping them there, but if they are left to bring up to room temperature, they're original full flavour may not return, but at least the flavour that's left will be more apparent.  When choosing your onions try the largest and firmest of the red varieties and remember to peel your cucumbers (again at room temperature) before adding them.  If you do like a little fennel in your salad, remember to slice them as thinly as you dare.  The olives should be ones you like the most, so don't worry if you prefer green as opposed to black, dry verses those steeped in oil or brine.  And then, the crowning glory, the creamy sharp taste of Feta.  Incredibly heady, the flavours are enhanced if again left out of the fridge for a little while. 

I buy Feta by the block and cut into cubes and store in olive oil in a jar in the fridge.  Naughty, but heaped simply on bread for a sneaky snack on coming home from work is just a reminder of Summer in a jar.

Feta pastry parcels

These can be made with filo pastry or thin short crust.  But traditionally would have been with the former.  The filling is simplicity itself.

For eight parcels of Greek gorgeousness:

• 150 grams of Feta
• 2 teaspoons of dried oregano
• 4 dessert spoons of chopped fresh mint
• 4 dessert spoons of pine nuts
• 1 large egg
• 1 small red onion, chopped
• 1 packet (yes I know not fresh!) of short crust pastry

Crumble the feta into a bowl, add all the other ingredients (saving a little of the beaten egg) and mix thoroughly with a fork.

As with the tarragon chicken parcels, roll out thinly, use a dessert bowl or a saucer as a template and cut a number of rounds.  Divide the filling between them, seal and crimp the edges and place on a buttered baking tray and brush lightly with the reserve egg.  Place in a pre-heated oven at 180 degrees C, for approximately 30 minutes or until golden brown.