Roasted Anglesey Feta Recipe

Experience a taste of Anglesey with The Bull at Beaumaris’ simple and elegant starter; roasted Anglesey Feta with garlic pesto and air dried tomato.

For an adventurous cook who enjoys working with simple but delicious ingredients, this is a great recipe to try at home – and even better if your guests are veggies. Sure to impress, with black garlic and macadamia nuts its a recipe that will impress on the plate and the palate. 

Serves 4 as a starter


400g of Anglesey feta
100g black garlic cloves
50g toasted macadamia
50g double cream
Radish tops to garnish
Extra virgin olive oil
1 kilo of fresh tomatoes
2 cloves garlic
3 Basil leaves
10g sugar
20g White wine vinegar


  • To make the tomato consommé place the fresh tomatoes, 2 cloves of garlic, 3 basil leaves, 10g sugar and 20g white wine vinegar into a blender and purée everything together for a good 5 minutes
  • Sieve the purée and leave the natural water from the tomato to pass through the sieve. This will take at least 30 minutes to drop through
  • Once you’ve collected all the tomato essence pour in the cream and whisk until combined
  • Pour this creamy mixture into an Isi gun, charge up and place in the fridge for later
  • Slice the feta into 100g slices and put on a roasting tray, season with pepper and grill under a hot salamander, this will take 8 minutes or so, you need to get a dark brown glaze to the cheese
  • Pass the black garlic through a sieve, it will go through very quickly as it is very soft
  • Smear the black garlic onto a plate using a small palette knife then place the feta on top
  • Garnish with the toasted macadamia and radish leaves, drizzle with olive oil
  • Shake the canister of tomato cream and squirt a small amount next to the roasted feta and serve immediately
2017-07-20T15:15:15+00:00 June 10th, 2016|