Crispy Sesame Feta Fingers With Honey Recipes

Steps:

• Slice feta into four fingers and place in the freezer for 10 minutes to help it hold its shape while you prepare the other ingredients.
• Set out egg, flour, and sesame seeds in three separate shallow dishes. Season egg with black pepper.
• Pour oil into a small skillet to a depth of about 1/2-inch. Heat over medium-high heat.
• Remove feta from freezer and dredge each finger first in egg, then flour, egg again, followed by sesame seeds. Evenly coat all sides. Add breaded fingers to the hot oil.
• Cook until golden brown, about 2 minutes per side. Remove from oil and briefly drain excess oil on kitchen paper.
• Place feta fingers on a serving plate and drizzle with honey. Enjoy straightaway while hot.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the sesame seeds in a shallow dish and brush the block of feta all over with the honey. Carefully press the honey-coated feta into the sesame seeds, turning so that it's well crusted with seeds.
• Put the feta in a baking dish (it should fit snugly), then sprinkle over the oregano and a pinch of sea salt. Drizzle with some olive oil. Bake for 15-20 mins until the feta is soft, then drizzle with a little extra honey and serve with the pitta breads on the side.

Steps:

• Defrost filo pastry dough by leaving it in your refrigerator overnight. The next day, remove from the fridge and allow it to come to room temperature.
• Place one sheet of filo dough on a clean work surface and brush it with some extra virgin olive oil. Place a second one on top of the first and brush it with olive oil as well. Repeat with two more sheets of filo.
• Place the piece of Greek Feta at the bottom edge of the filo. Fold in each side, covering most of the feta. Brush some olive oil on the two folded sides. Next, fold up the piece of Feta, starting with the side closest to you, until you completely wrap it with the filo. Brush each side with a bit more olive oil and set aside.
• Heat a medium size, non-stick pan over medium heat. Add a generous amount of olive oil to the hot pan. Once the oil is hot, place carefully the filo-wrapped feta to the pan (the olive oil should come half way up the wrapped Feta). Shallow fry under medium heat for about 2 minutes on each side, or until the filo turns golden brown on both sides.
• Remove from the pan and place briefly on a piece of folded paper towel to absorb any excess oil. Place on a serving plate, drizzle with honey and sprinkle with sesame seeds. With a sharp knife, cut it up in small square bites and serve as an appetizer!

Steps:

• Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
• Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

Steps:

• Cut the feta in 1/4-inch-thick slices, then cut each rectangular slice in half crosswise to form two squares. You should end up with about 16 squares. Transfer the squares to a paper towel on your cutting board and pat dry.
• In a large shallow bowl or rimmed plate, stir together the cornstarch and sesame seeds. Working with one at a time, gently coat the feta on both sides with the cornstarch mixture.
• In a large, nonstick skillet, melt the butter over medium heat. Add the feta in a single layer and cook until golden-brown, about 1 minute. Using a spatula, gently flip and cook until golden-brown on the other side. Transfer to a platter and sprinkle with flaky salt, black pepper and red-pepper flakes. Serve warm with crackers or toasted baguette slices, with lemon wedges alongside for squeezing on top.

Steps:

• Preheat oven to 500 degrees F.
• Trim chicken breasts, cutting them into 1-inch by 3-inch strips. In shallow dish, whisk together flour and salt. In another shallow dish, whisk together eggs and water. In third shallow dish, mix together crumbs and sesame seeds.
• Dredge chicken strips in flour, coating all sides. Dip chicken in egg; then roll chicken strips in crumb mixture to coat well.
• In large, non-stick skillet over medium-high heat, warm half the oil. Add half the chicken and saute until golden brown on all sides, about 5 minutes. Transfer chicken to baking sheet. Heat remaining oil in skillet and saute remaining chicken strips, transferring to baking sheet when done. Bake chicken until firm and crispy, about 8 minutes. Arrange on platter and serve with dipping sauces.
• To make sauces:.
• Mix together all ingredients for each sauce in two separate small bowls. Cover and set aside until ready to serve with chicken.