Bay Leaf And Thyme Confit Feta | Donna Hay
Tried and true goodness to bring perfection to the table.
Ingredients
- 3 cups (750ml) light flavoured extra virgin olive oil
- 2 sprigs bay leaves
- 6 sprigs thyme
- 2 sprigs rosemary
- 1 tablespoon fennel seeds
- 1 tablespoon juniper berries
- 2 x 500g round feta, halved and patted dry
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Bay Leaf and Fennel Oil
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