Aniseed myrtle feta
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Aniseed myrtle feta
Aniseed myrtle feta (Hinterland feta). Prep. time 10 mins. This method can be applied to all of the bush herbs to make flavored oils for use as butter substitutes or as marinating oils for vegetables or meats. The less salty the feta the better the aniseed myrtle flavor. Other items can also be marinated in this oil, for example, eggplant, capsicum, mushrooms, even olives. The oil is an excellent dipping oil for bread as a substitute for butter. Use light or unflavored oils since it is the herbs which add the distinctive flavor profile. 1 liter polyunsaturated oil, e.g. canola oil; 2 tablespoons ground aniseed myrtle; 500g Australian feta (low salt feta or soak the feta in warm water before use). Heat 100ml of the oil to 40ºC. Remove from heat and add the aniseed myrtle allowing it to infuse as the oil cools. Dice the feta and place into a clean glass jar. Cover the feta with the flavored oil and the remaining oil. Seal the jar and let stand for at least two days. The feta should keep for at least 2 months but 500g of aniseed feta is easy to eat, adding it to salads, stuffing chicken or pork fillets before baking or simply add the feta to your favorite antipasti dish. The above process can also be used for char-grilled vegetables such as capsicum, eggplant, artichokes and mushrooms.
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