Good Eatin’: Feta and Edamame

List Item: Try 500 of the 1001 Foods You Must Try Before You Die

These two don’t actually go together in the recipe but it was a case of eating them on the same day so I figured it would be good to post them together. Shockingly, this is the first item from the ‘dairy’ list that I have covered (shocking as I love cheese) which now leaves me with fish, grains and aromatics as things yet to have been tasted since starting the challenge.

Food: Edamame

I remember when Birds Eye had packets of soy beans for sale in the supermarket. It made me so happy since these are my favourite side dishes when I go somewhere Japanese (or just go to Itsu). Edamame are basically just immature soy beans which are delicious in stir-fries or just lightly salted and eaten cold. So… I usually go for the salted option since if you leave them long enough they make a delicious bean-flavoured brine at the bottom.

Food: Feta

Truly one of my favourite cheeses. It can be used to make stuffed peppers, courgette fritters and even delicious Greek-inspired turkey burgers. For this edition I chose to adapt a recipe I have had for a while which is for meatballs and orzo:

Ingredients (serves 4):

  • 2 cups cooked orzo (that’s 1 cup dried)
  • 1/3 cup plain dry breadcrumbs
  • 1/2 tsp dried oregano
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly ground black pepper
  • 450g minced pork
  • 1 garlic clove, minced
  • 1 1/2 teaspoons olive oil
  • 2 cups jarred tomato and red wine sauce
  • 3/4 cup feta cheese, crumbled

Preheat the oven to 190oC and cook the orzo according to the package instructions then, drain, cover and keep warm.

Combine the breadcrumbs, oregano, black pepper, garlic, pork, and cinnamon with your hands in a bowl then add the egg whites. Mix this until everything is well combined and then form these into 12 meatballs.

Heat the oil in an ovenproof pan and fry the meatballs for 8 minutes so that they are browned all over. When this is finished remove the meatballs from the pan and wipe it clean. Then reintroduce the meatballs to the pan, pour over the sauce, scatter the cheese and then stick in the oven for 12 minutes. Serve with the orzo.

My partner did a great job shaping the meatballs and the salty (and slightly melty) feta really worked well to a counter-point to the richness of the red wine in the sauce.

Progress: 15/500

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