Queso Con Mojo Cilantro
A community recipe by BramNot tested or verified by Nigella.com
Print me
Take the fresh coriander and make sure there's no sand in it anymore. Don't rinse it with water but give it a good shake outside to get rid of all the dirt. Twist off the stalks and chop up the rest of the green. Don't overdo that since we're going to put it in the food processor anyway. Peel of the skin of the garlic cloves and, if present, remove the green bit inside. Remove the core of the green paprika and carefully remove the white bits on the inside. Also chop this roughly to pieces. Now take out your food processor and fill it with the fresh coriander, garlic and paprika. Generously grind some fresh black pepper over it and pour the olive oil on top. Blend it till it's a thick but fluid marinade. Decide yourself if how much oil you want to use. Pour off and cut the feta cheese in in nice little 1cm cubes and put it in a bowl together with the marinade. Carefully mix it together and put away for at least an hour. The longer you let it rest, the better it tastes. You can easily make this a day in advance. Take it out of the fridge 15 minutes before you feast on it. I have some nice Moroccan bowls to put it in but use anything colorful or just plain white to put this in and serve with some warm pita's sliced in two so they are easily stuffed.
Take the cilantro and make sure there's no sand in it anymore. Don't rinse it with water but give it a good shake outside to get rid of all the dirt. Twist off the stalks and chop up the rest of the green. Don't overdo that since we're going to put it in the food processor anyway. Peel of the skin of the garlic cloves and, if present, remove the green bit inside. Remove the core of the green paprika and carefully remove the white bits on the inside. Also chop this roughly to pieces. Now take out your food processor and fill it with the cilantro, garlic and paprika. Generously grind some fresh black pepper over it and pour the olive oil on top. Blend it till it's a thick but fluid marinade. Decide yourself if how much oil you want to use. Pour off and cut the feta cheese in in nice little 1cm cubes and put it in a bowl together with the marinade. Carefully mix it together and put away for at least an hour. The longer you let it rest, the better it tastes. You can easily make this a day in advance. Take it out of the fridge 15 minutes before you feast on it. I have some nice Moroccan bowls to put it in but use anything colorful or just plain white to put this in and serve with some warm pita's sliced in two so they are easily stuffed.
Introduction
A nice snack to with some nice chardonnay or cocktail when your guests arrive. This snack is wonderful with some warm toasted pita's to stuff with the cheese. The bright green colour of the marinade gives you an instant smile that even gets bigger once you've tasted it.
A nice snack to with some nice chardonnay or cocktail when your guests arrive. This snack is wonderful with some warm toasted pita's to stuff with the cheese. The bright green colour of the marinade gives you an instant smile that even gets bigger once you've tasted it.
Ingredients
Serves: 3-4
Metric
Cups
- 1 bunch fresh coriander (a large bunch)
- 2 cloves garlic (large cloves)
- ½ medium green pepper
- 500 grams feta cheese (canned Turkish feta cheese)
- black pepper (freshly ground)
- 200 millilitres extra virgin olive oil
- 1 bunch cilantro (a large bunch)
- 2 cloves garlic (large cloves)
- ½ medium green bell pepper
- 18 ounces feta cheese (canned Turkish feta cheese)
- black pepper (freshly ground)
- 7 fluid ounces extra virgin olive oil
Method
Queso Con Mojo Cilantro is a community recipe submitted by Bram and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.