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    Feta baked with mushrooms, cumin and balsamic

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    Feta baked with mushrooms, cumin and balsamic

    This was inspired by a dish I came across on a wind-blasted beach one summer in Mykonos, but I have adapted it for the cooler months. I’ve used a balsamic glaze here, which is sweet and sticky, but you could also try it with just herbs, olive oil and pepper. If you would like the cheese a bit firmer, lightly fry the onion and mushrooms for 10 minutes first and reduce the baking time. Serve with lots of fresh, crusty bread.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 1 tsp Cumin seeds
    • 2 x 200g blocks Feta cheese, halved
    • ½ Onion, thinly sliced
    • 2 tbsp Extra virgin olive oil
    • 1 Garlic clove, thinly sliced
    • 6 Chestnut mushrooms, finely chopped
    • 2 tbsp White wine
    • 2 tsp Balsamic glaze
    • 1 tbsp Chopped flat-leaf parsley


    1. Preheat the oven to 200˚C/gas 6. Toast the cumin seeds briefly in a dry frying pan, then set aside.
    2. Tear off 4 large strips of foil and place a block of feta on each, ensuring you have enough foil to wrap them up. Divide the rest of the ingredients between the feta parcels and season with black pepper. Fold up the foil and bake for 20 minutes.
    3. Transfer the contents of each parcel to a plate, and serve immediately.

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    Drinks recommendation

    This is wonderful with a white that has a hint of spiciness to counter the cumin, good acidity to balance the balsamic and a lovely mineral freshness. Hatzidakis Assyrtiko 2007/08 Santorini, Greece. Bin 38545; £9.99.


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    5 stars