Tuesday, 21 May 2013

Recipe: Mini Marinated Mozzarella In A Jar

I'm not very good with cheese. Most hard cheeses make me sick, and I don't like the taste of most soft cheeses that I can safely eat. However, maybe it is because I developed a taste for artisan pizza at a very young age, my cheese loathing does not seem to stretch to mozzarella; which, cooked or raw I simply adore. Even though it is still Spring, because I'm a Brit currently experiencing Southern Californian weather in my head it is already Summer, so I am well into Summer cooking. One of my current favourites for a light supper or weekend lunch is Marinated Mozzarella, adapted from Yotam Ottolenghi's book Plenty.
Mini Marinated Mozzarella In A Jar | www.rachelphipps.com @rachelphipps
Using small pearls of mozzarella instead of a torn ball, and making the mixture up with more olive oil and in a jar allows me to make it on Sunday night and keep it in the fridge until about mid-week when it is all gone (you should only keep it a couple of days anyway) when all I want to do is throw together a salad. This also makes it portable, which makes it a great and unique thing to take to a picnic. 
Mini Marinated Mozzarella In A Jar | www.rachelphipps.com @rachelphipps
Serve with fresh crusty bread and roughly chopped ripe cherry tomatoes. Also, once you have removed the mozzarella from the jar, just before serving grind over some fresh pepper and sprinkle with flakes of Maldon Sea Salt (or any other large flaked sea salt, but Maldon crystals are preferred.)
Mini Marinated Mozzarella In A Jar | www.rachelphipps.com @rachelphipps


  • Approx. 1 1/2 tubs Mini Mozzarella Balls
  • 1/2 tsp Fennel Seeds, Crushed
  • Zest of 1 Small Lemon
  • Handful Shredded Basil Leaves
  • Small Handful Fresh Oregano, Roughly Chopped
  • 1 Garlic Clove, Minced
  • Extra Virgin Olive Oil (best quality you can afford)


Mix together the fennel seeds, lemon rind, herbs and garlic in a small bowl with a very generous glug of olive oil. Drain the mozzarella and toss in until well coated in marinade. Fill the jar to the top with cheese and top up so it is full of olive oil. Screw the lid on tightly and shake well to mix the rest of the oil in with the marinade ingredients. Refrigerate  and leave for at least 3 hours before serving. Consume within 2-3 days. 
Mini Marinated Mozzarella In A Jar | www.rachelphipps.com @rachelphipps
Let me know what you think of these delicious little nuggets of cheese, and here is to a Summer of delicious food! I've got a few warmer weather recipes I can't wait to share with you over the next month or so, and so much planned for when I move back to England at the end of next month where I will have a full kitchen to work in again, and, more importantly for Summer cooking, a barbecue! 

11 comments:

  1. Yes yes YES! I've been meaning to try this on my own, but have never gotten around to it! I love that you added fennel, which, in my humble opinion, is a very underrated herb. Looks delicious, Rachel!

    http://sagebrushgazette.blogspot.com/

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  2. I've got to try this - love mozzarella!

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  3. Let me know what you think of it!

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  4. Ever since this recipe I've been a little obsessed and putting fennel seeds in everything, to be honest!

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  5. That looks delicious! Adore mozzarella, so this is going on my shopping list.

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  6. This sounds delicious! I can't wait to try it myself when the sun comes back.

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  7. Wow those photos look incredible! The Mozzarella really pops in the jar! Definitely giving this a go on a home made anti-pasti board.

    Thanks Rachel!

    Emily xx

    http://gingerbreadjourney.blogspot.co.uk/

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  8. Looks divine, mozzarella is delicious! The marinade sounds fab!...xv

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  9. Oh my goodness, this looks delicious, hello new food obsession!


    Maria xxx

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  10. Yum yum yum yum yum!!! *dies*

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