Getting into September means slightly cooker nights and a panfried feta to share with drinks , is just perfect! It is simple, only requires 5 ingredients and is total delish.
FETA – is a soft crumble cheese made from sheeps milk and easy on the digestion, hence one of my favourites. This Greek cheese is used in salads and pastries. I love it coated in panko breadcrumbs and pan fried with a drizzle of honey.
BREADCRUMBS – using breadcrumbs in cooking is a great sustainable way to use up bread gone stale and add some texture to your food. Think of topping a casserole, or fish. It is used in meatloaf and meatballs. You can make your own by blitzing stale bread in the blender, if the bread is still moist, just toast it in the oven till completely dry and blitz after. A Japanese variety of breadcrumbs is called panko, it is crispier and absorbs less quickly fat so it yields a better crunch.
STEP 1: Set up an assembly line, dip the cheese in the beaten egg and than roll in the panko breadcrumbs .
STEP 2: On a medium heat in a cast iron pan, heat some olive oil and pan-fry the cheese a few minutes on each side till golden and crispy.
STEP 3: Serve with crackers, a drizzle of honey and fresh thyme.
My pan-fried feta
- 1 slice of feta
- 1 egg, beaten
- 3 table spoon panko bread crumbs
- 2 table spoon olive oil
- 1 sprig thyme
- 1 table spoon honey
- Dip the cheese into the beaten egg, till coated. Dip the coated cheese into the breadcrumbs and ensure fully covered.
- Heat the olive oil on medium heat in a cast iron pan. Pan-fry the coated cheese on both sides till golden.
- Serve warm with fresh thyme and honey. I served it with buckwheat crackers for that perfect bite.
on www.leeksandhighheels.com by Sandra Slawinski
Written and photographed by Sandra Slawinski without commercial deals. I used my Le Creuset pan – plate & towel Daylesford farm.