There is a certain magic to the Greek Islands. Overlooking a beautiful beach with the sun shining down and drinking a lovely glass of cold wine with an expertly prepared Mezze platter is one of life’s great pleasures. The Greeks are masters at combining pickled capsicums with their wonderful Feta cheese. This dish is typical of an item you might find as part of a mezze selection. Making it at home will bring some of that Mediterranean magic right to where you are
Ingredients
Chillies – 500 grams (Hungarian hot wax or [url:2]similar[/url])
Cream cheese – 150 grams
Feta Cheese – 250 grams
White Wine Vinegar- 1 cup
Sugar – ⅓ cup
Olive oil – one and a half to two cups (enough to cover Chilies when filled with cheese)
Garlic – 3 cloves
Dried oregano – 1 teaspoon
Instructions
Cut the stems from the Chillies and remove the white pith and seeds
Wash the Chillies, dry and rest on a paper towel so all moisture is removed
Bring the vinegar and sugar to the boil in a pot or saucepan. Add the Chillies and fill the pot with water until the Chillies are covered. Ensure that the vinegar content is at least 5 %
Cook until tender but still relatively firm
Remove from the heat. Allow to cool and refrigerate for 48 hours
Once the Chillies have become pickled. Remove from the pickling liquid and dry with a paper towel. The pickling liquid can be discarded
Mix the cheeses until well blended.
Sprinkle with oregano
Heat olive oil and add garlic. Cook on a gentle heat for 3- 4 minutes
Remove from heat and allow to cool.
Pipe cheese mixture into Chillies using a piping bag (a spoon can also be used)
Place cheese filled Chillies into sterilized jars. Fill the jars with garlic infused oil, ensuring that the Chillies are completely covered. Seal
Should be refrigerated and used within 7 to 10 days.
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/starters-snacks-and-dips/chillies-as-appetizers/chillies-with-feta-cheese-in-oil/