This pan fried feta with roasted grapes is a tasty entertaining idea and easy too! Grapes are roasted in balsamic vinegar until soft and then served with pan fried feta and bread. The sweetness of the grapes offsets the saltiness of the feta (and tip: you can do this with other cheeses too!).
I just came back from a trip to San Francisco and LA. I really enjoyed visiting California and especially eating there because the food is so similar to what I like to eat and there are definite synergies with Sydney food (an American woman I once met described Australian food as "Californian"). I ate something like feta and grapes and couldn't wait to come home to make something similar.
As much as I love to travel, a certain member of the family missed me while I was away (and that's not Mr NQN although I'm hoping he did ;) ). Little Teddy started acting up on the second day I was away. During previous trips he would pee on the kitchen floor so we bought a baby gate to keep him out of the kitchen.
So this time he decided to pee on the bed. TWICE.
We figured that he was like a child of divorce who was acting out because he was unhappy. Of course we aren't getting divorced, but you can't really explain the sudden, extended absence of someone to a puppy!
So tell me Dear Reader, which country or city has the food that you like to eat? And any tips on managing Teddy?
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Pan Fried Feta With Balsamic Roasted Grapes
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 1 hour
- 1 bunch seedless grapes
- 1 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 200g/7oz block feta
- 1 tablespoon flour
- 1 tablespoon polenta/ cornmeal
- 1 egg, beaten
- Oil for frying
- 2 tablespoons honey
- 1 tablespoon finely chopped rosemary
- Bread to serve
Step 1 - Preheat oven to 200C/400F and line a tray with parchment. Drizzle grapes with balsamic vinegar and oil and roast until soft (45 minutes to 1 hour, depends on how loose the bunch is).
Step 2 - Mix the flour and polenta together in a shallow bowl. Pat the feta dry in paper towels. Dip in the beaten egg and then the flour/polenta mixture. Heat a frypan on medium high heat and add oil. Fry the feta until golden on both sides (2 minutes or so). Serve with honey, rosemary, roasted grapes and bread.