Traditionally a Greek cheese, the Greek word "feta" coming from the Italian word feta meaning slice, which you will understand when you see it.
Unfortunately it seems that this delicious cheese, because of its popularity, is being factory produced on an ever increasing scale. It is no surprise that Marks & Spencer stock a lot of it, and it is arguably good. I dream of travelling Greece to try the traditional hand-made variety, production of which sounds by all accounts to be dying out rapidly, meaning I had better get a move on!
For those of you who are not familiar it is a salty, fresh and very white cheese, which crumbles or cuts very well into salads or for stuffed vegetables, like tomatoes or roasted peppers. It is packaged normally in either whey or brine.
This is a combination of several recipes which I have been eyeing up for some time - Courgette, feta and potato cakes. Some of the recipes call for gram(chickpea) flour but this one is more simple. These were delicious and you can make them in advance ready for cooking whenever you need them.
You will need:
3 organic courgettes
6 potatoes, Desiree are good as they are equally floury as waxy
1 large bunch fresh mint, finely chopped
2 large eggs beaten
150g feta cheese
sea salt and freshly ground black pepper
lemon wedges to serve
With your ever useful box grater, roughly grate the courgette.
Place in a colander, sprinkle with a few generous pinches of sea salt and let it drain for at least one hour. A lovely green sap will emerge (this probably contains vital minerals).
the pan fried variety
I really like these, and if you are organised they can be made in advance and just fried on the pan to order.