INGREDIENTS
1x pouch Food Service Rana Burrata Girasoli (28)
1x pottle of Food Snob Pitted olives
1x punnet of Cherry Tomatoes
Small amount of micro basil Herb
Salt
Pepper
150g wedge of Parmigiano-Reggiano to be finely shaved
METHOD
- Using 1 x punnet of cherry tomatoes , wash and cut in half, arrange on a non-stick baking tray season with salt. Place the tomatoes into a pre- heated oven 120°C and cook for 30 minutes. Leave to cool.
- Cleaned and trim New season Asparagus In a separate pan of hot salted water cook al dente.
- Within a sauté pan, gently warm one pottle of Food Snob Pitted olives.
- Using 7 x Rana Burrata Girasoli per person ,cook for 4 minutes in hot water ( water brought to the boil, place pasta in and continue the cook within a simmer) drain once cooked.
- Add the drained asparagus to the olives in the sauté pan along with the Barratta, check the seasoning may need black pepper .
- Arrange the pasta dish onto your preferred plate ,finally season with shaved Parmigiano-Reggiano and a small amount of Micro herb basil.
Serves 4, Enjoy!
Our friends at My Food Bag have created another simple and delicious recipe for our Double Cream Blue. Make it a meal and serve with a rocket and fresh pear salad with a drizzle of olive oil and vinegar!
http://www.myfoodbag.co.nz
INGREDIENTS
Caramelised Onions
3 onions, cut in half and thinly sliced
2 Tbsp butter
Drizzle of oil
1 tsp salt
2 Tbsp brown sugar
3 Tbsp red wine vinegar
Tart
350g puff pastry approx. 30x20cm
1 block blue cheese, crumbled (food snob 150g)
1 bunch thyme, leaves picked
METHOD
Preheat oven to 220°C.
- Prep & cook onions. Thinly slice onions. Heat butter in a pot with oil on high heat. Add onions and salt and cover with a lid and cook for 10 minutes, stirring occasionally until very soft.
- After 10 minutes, add brown sugar and red wine vinegar and cook for 5 more minutes, stirring often, until golden brown. Season to taste with salt and pepper.
- While onions cook, prep tart. Cut pastry down the center so you end up with two 30x10cm long tarts. Use a small sharp knife to score a cm border around the pastry only cutting down halfway into the pastry. Prick center with a fork and once onions are cooked, divide between tart staying within the border.
- Finish tart. Crumble blue cheese over onions and sprinkle over thyme. Bake in center oven for 15-20 minutes, until pastry has puffed around the edges and is golden brown. Cool on tray for 5 minutes before slicing.
INGREDIENTS
3 eggs
40g Food Snob Aged English Cheddar
Salt and Pepper
Olive Oil
Butter
METHOD
- Set oven temperature to 180 Degrees Celsius and make sure you have a non stick fry pan or seasoned skillet.
- Separate 3 eggs – whites in one bowl and yolks in another
- Whisk the whites to a nice peak – should be firm
- Whisk the yolks – these should double in mass
- Grate the Food Snob Aged English Cheddar
- Heat the skillet, medium temperature with a little olive oil.
- Fold the egg yolks with the whites gently and season with salt and pepper. (you may like to add chilli flakes, lemon pepper or paprika)
- Add butter to the skillet and swirl to evenly coat the base and sides of the pan.
- Pour the whisked eggs into the skillet; let set slightly and push the eggs from the edge towards the centre. Let the egg fill the spaces.
- Sprinkle cheese over the omlette
- Place skillet in the oven for 4-5 minutes until risen and golden brown. Keep your eyes on the omelette.
- Tilt the skillet and slide the omelette onto a serving plate. Serve and enjoy.
Recipe by EUGENE HAMILTON
Our friend Eugene Hamilton has created a refreshing watermelon salad- The perfect combination of watermelon, avocado, red onion, pitted olives and Greek feta.
INGREDIENTS
1 Watermelon de seeded and cut into 3cm cubes
1 medium red onion finely sliced
2 avocadoes cut into cubes
180g punnet of Food Snob Pitted Olives (remove olives from the container and cut lengthways, save the oil for the dressing)
150g Food Snob Greek Feta cut into 1cm cubes
Cracked pepper
20g Basil leaves
Oil from the olives
40ml balsamic vinegar
METHOD
- Mix the oil from the olives with the balsamic in the container they came in with the lid on until it emulsifies.
- In a bowl place the watermelon, onion, avocado, olives and feta. Pour over the oil balsamic dressing, add the cracked pepper and toss lightly.
- Place into a serving dish and garnish with fresh basil leaves.
Recipe by EUGENE HAMILTON
Our friend Eugene Hamilton has created a scrumptious brunch delight – A Mediterranean Mince on Toast using our Food Snob Greek Feta and Pitted Kalamata Olives. Give it a go – Try it at home and enjoy!
INGREDIENTS
50ml olive oil
1 large red onion diced
5 large mushrooms sliced
5gr fresh oregano chopped (or basil)
250g beef mince
2 tins of 400g crushed tomatoes
1 punnet of Food Snob Pitted Kalamata olives
6 eggs
150g Food Snob Greek Feta
Salt/pepper to taste
2 spring onions finely sliced
To serve – toasted bread or warm pita pocket
METHOD
-
In a large fry pan on a medium to high heat add oil, onions and mushrooms and cook for 5 minutes.
-
Add the oregano and mince and continue to cook stirring continuously to ensure no lumps.
-
Once the mince has cooked, add the tins of tomatoes, Food Snob olives and bring to a gentle simmer, adjust seasoning to taste.
-
Crack the eggs into the mixture and place a lid over the top of the pan to get an even cooking of the eggs.
-
Once eggs are cooked add the Food Snob Greek Feta in pieces over the top, garnish with the spring onions and basil.
-
Serve with toasted bread or in warmed pita pockets.
Recipe by EUGENE HAMILTON
Our friend Eugene Hamilton has created a delicious Mac n Cheese using three Food Snob Cheeses; Our Food Snob Aged English Cheddar, Food Snob Dutch Gouda & Food Snob French Brie. Enjoy
INGREDIENTS
500g macaroni
100g butter
2 large onions finely diced
120g flour
1lt milk
750ml vegetable stock
200g Food Snob Dutch Gouda
100g Food Snob Classic French Brie
200g Food Snob Aged English Cheddar
30ml truffle oil or paste
Salt/pepper to taste
50g panko bread crumbs
2 spring onions finely sliced
METHOD
- Cook the macaroni and set aside.
- In a large pot on a medium heat melt the butter and cook the onions until translucent.
- Add the flour and cook for 1-minute stirring constantly. Add the milk slowly stirring constantly to avoid lumps. When all the milk is added then add the stock and bring to a simmer.
- Add the three food snob cheeses (only half of the cheddar), mix well then add the macaroni, truffle and season to taste.
- Pour mixture into an oven proof dish and top with the panko crumbs and the remainder Food Snob Cheddar.
- Place into the oven at for 15-20 minutes until the panko has turned golden.
Remove from the oven, top with the spring onions and serve.
Recipe by My Food Bag – http://www.myfoodbag.co.nz
Our friends at My Food Bag have created another simple and delicious recipe for our Food Snob Halloumi. A beautiful Mediterranean Lemon Baked Halloumi with Focaccia.
INGREDIENTS
1 pack of halloumi spices (1 tsp cumin ground, 1 tsp paprika sweet & 1/2 tsp oregano dried)
1 pack Food Snob Halloumi 200g, sliced into 1.5cm pieces
1/2 Lemon, thinly sliced
1 bunch thyme, roughly chopped
1 Tbsp honey
1 pack cherry tomatoes, halved
2 courgettes, sliced
1 shallot, sliced into rings
2 garlic cloves, thinly sliced
1/2 tsp chilli garlic blend (optional)
TO SERVE
1 loaf Focaccia
1/2 pack mixed baby leaf lettuce
1 pack balsamic reduction
Have handy:
Oil, Salt, Pepper, Balsamic Vinegar
METHOD
- Prep Veggies and Halloumi
In a small bowl mix halloumi spices with 1 Tbsp oil. Add halloumi to the bowl and toss to coat. Place on a lined oven tray and arrange two slices of lemon over each piece of halloumi. Sprinkle with thyme and drizzle with honey.
- Cook Halloumi
Arrange cherry tomatoes, courgettes and shallots around halloumi. Add garlic, and garlic chilli blend to tray, drizzle veges with olive oil and season. Bake on upper oven rack for 15-20 minutes, until halloumi is golden and tomatoes are blistered.
- Warm Focaccia
When Halloumi and veggies have 5 minutes cook time remaining, place Focaccia on lower oven rack and bake for 5 minutes, until warmed through. Slice into wedges.
- To Finish
Toss lettuce with a drizzle of olive oil and balsamic vinegar.
Season to taste.
Serve lettuce topped with veggies, halloumi, balsamic reduction and focaccia on the side.
INGREDIENTS
2 cups plain flour
½ tsp salt
1 2/3 cups Greek yoghurt
1 tsp baking powder
Method:
Mix all the ingredients together
Divide into 6 equal sized portions
On a well-floured surface roll each portion into 10 inch circles
To cook, heat a medium skillet pan and cook on both sides for approx. 5 minutes
Add your toppings: Double Cream Blue, walnuts & pear
Place the skillet in the oven under the grill for a couple of minutes until your bread and toppings colour.
Enjoy as a side with your favourite cheeseboard or change your toppings to suit your desired taste buds.
INGREDIENTS
2 cups plain flour
½ tsp salt
1 2/3 cups Greek yoghurt
1 tsp baking powder
Method:
Mix all the ingredients together
Divide into 6 equal sized portions
On a well-floured surface roll each portion into 10 inch circles
To cook, heat a medium skillet pan and cook on both sides for approx. 5 minutes
Add your toppings: Double Cream Blue, pomegranate, strawberries, grapes and nectarine & a drizzle of honey.
Place the skillet in the oven under the grill for a couple of minutes until your bread and toppings colour.
Enjoy as a side with your favourite cheeseboard or change your toppings from sweet to savoury!
Recipe by My Food Bag – http://www.myfoodbag.co.nz
Our friends at My Food Bag have created a simple and delicious recipe for our Food Snob Halloumi. A beautiful Mediterranean salad featuring our halloumi, smoked almonds and tamarillo.
INGREDIENTS
150g green beans
1 pack barley
1 pack of Food Snob Halloumi
1/4 red onion
Zest and juice of 1/2 lemon
1 pack cherry tomatoes
1 radish
1 pack smoked roasted almonds
Tamarillo vinaigrette
Tamarillo relish
1 bunch basil
INSTRUCTIONS
Preheat oven to 230°C. Bring a pot of salted water to the boil. Cut beans in half. Cook barley in pot of boiling water for about 18 minutes. Add beans and cook a further 2 minutes until bright green and barley is tender. Drain well.
Pat halloumi dry and dice into 2cm chunks. Cut onion into wedges. Toss halloumi and onion in a bowl with lemon zest and juice and a drizzle of oil. Season with pepper and place on a lined oven tray
Roast halloumi and onion for about 12 minutes, until golden.
Halve cherry tomatoes and thinly slice radish. Once barley and beans have cooked, toss together with remaining salad ingredients in a salad bowl and season to taste.
