Don’t you just love oven baked foods? There is something really comforting we find, when smells from the oven fill the kitchen. This week we are feeling very…Greek. What do I mean? Well, if you think of Greece usually what comes to mind is tomatoes, feta cheese and oregano.
At Oliveology we always enjoy experimenting with the various feta cheeses we’ve got at our Borough Market shop. There is the organic one, mild and smooth in flavour and hard in texture. It’s perfect to cube in salads or eat as is, drizzled with olive oil and oregano. Then there are the mature ones by Kostarelos, a Greek artisan producer who’s been making feta cheese since the 1930s. Talk about tradition on your plate. Their feta cheese matures in wooden barrels for six or twelve months. Yes, you heard right. This is not your everyday feta cheese. The twelve month one has a sharp deep taste and an all-round flavour with an intense aftertaste. The six-month feta is milder, with a velvery tanginess. But don’t let me get carried away, come by and taste for yourself.
Now, what does one do with such amazing feta cheese? Well, no matter which one you choose-it really is a matter of personal preference-here’s the recipe for you.
This week we’re cooking our bulgur wheat, in the oven, with pieces of tomato, plenty of oregano and pieces of mouth watering melted feta cheese. Can you think of anything more interesting for this autumn? If so, drop us an email or a tweet, we always love your ideas using Oliveology ingredients!
This recipe serves 2 as main, or 4 as a side dish. You’ll need:
Preheat your oven at 200C.
Fill a large pot with water and add the salt and bulgur wheat. Bring to the boil. Reduce the heat and let the bulgur wheat simmer until al dente, around 15 minutes. In the meantime, dice your tomatoes and feta cheese.
Once the bulgur is cooked, strain and place in a bowl. Add the tomatoes, feta cheese, oregano and olive oil and mix well. Taste and season with salt and pepper.
Spread the bulgur mixture on a medium sized tray. Bake in the oven for 30-40min, until feta cheese melts and the dish piping hot.
Eat with a spoon. It’s more comforting that way.