Pan-Fried Feta with Polenta, Olives, Rosemary, Lemon & Oak Tree Hédène Honey

The Hédène maison offered me recently to shoot some of their honeys and to use them in one of my recipes. I already knew them for having tasted some of their products by the past, so the answer came out quickly as a yes !

And I was not disappointed in my permanent quest for quality and exceptional ingredients. All those colors and flavors! In my basket: some oak tree honey from Aquitaine (a south west region in France), Acacia and black truffle honey from Perigord (south west region too, soon in another post) and some Alder Buckthorn honey from the Landes (sorry, south west again 🙂 with quince overtones).

The mix of cheese and honey has always been one of my favorites and after preparing this pan-fried feta recipe, I’ve seen that their website explains ten possible combinations between honey and french cheese. My recipe uses oak tree honey, one intense dark color nectar with woody aromas and a strong liquorice fragrance. This honey is perfect with tea and cheese or even as one perfect ingredient for a sweet and sour sauce.

The honey is mixed with some lemon juice, fresh rosemary and small Nice black olives, as well as tomatoes (the first ones !), red onion and fresh herbs (basil – fino verde with small leaves- and parsley).

Ingrédients:

  • 180g of organic Greek, drained and slightly pat it dry with absorbent paper
  • 2 tbsp Hédène honey (oak tree honey from Aquitaine)
  • 1 cup of organic Polenta
  • 1 handful fresh rosemary leaves p
  • the juice of half an organic lemon
  • Guérande salt
  • Pepper
  • 1 tbsp olive oil
  • 1 large handful small black olives
  • Some fresh tomatoes quartered and some fresh organic herbs (I’ve picked some fresh basil – the small one called fino verde), one peeled and thinly sliced onion to serve with the feta

Recette:

  1. Pour the polenta in one plate
  2. Place the feta in the plate and dust it with the corn powder (do cover it well and do not forget the angles)
  3. In a warm pan, add the olive oil and then the feta
  4. Cook each side for 2 to 4 minutes until golden (be careful when flipping the feta so you do not damage its golden crust); Set aside
  5. Mix the honey, the lemon juice and top the feta adding the rosemary and the fresh herbs.
  6. Serve with fresh tomatoes quartered, the small black olives and with the thinly sliced red onion. Season to taste but be careful because the feta is already salted
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