YVC BLT (bacon, lettuce, tomato) Sandwich with Herby Cow

To build the perfect Yarra Valley Cheese BLT sandwich, create in this order:

Fresh thick sliced white or grain sourdough or similar style rustic loaf

Yarra Valley Cheese Spicy Cow (mixed with a small amount of good quality mayo to soften)

A generous pile of crispy pan fried bacon, the best you can find

A layer of sliced fresh ripe tomato – the reddest, ripest, most delicious you can find

Lay on the crunchiest, freshest lettuce of your choice (iceberg, cos or butter lettuce)

Another slathering of Yarra Valley Cheese Spicy Cow mayo mixture

Top it all off with another thick slice of the bread

You may also like

Lamb Kofta with Whipped Herby Cow

In a bowl add the lamb mince with all the ingredients, except the oil.

Using your clean hands mix thoroughly, mixing until well combined and the meat has been worked to tenderise. Roll into golf ball sized balls and flatten slighty with your thumb.

Heat a non stick pan with the olive oil. Cook the koftas for approx. 10 mins, turning and cooking until lamb is cooked and kofta’s are golden on the outside.

For the tabouleh, bring water & quinoa to the boil in a medium sauce pan. Cover with lid & turn to low for 12 minutes.

Heat the 2 tbsp of oil in a large frying pan over a medium high heat and fry the quinoa for 7-8 minutes until golden brown and crispy, it will crackle as it cooks. Remove from the frying pan and allow to cool.

Place the quinoa in a bowl with all other ingredients and stir to combine.

Whip together the Yarra Valley Cheese Herby Cow and the yoghurt with an electric mixer til smooth. Or mix together by hand.

You are now ready to put together your pitas. In a non stick saucepan, lightly brown the pita breads. Smear generously with the Yarra Valley Cheese whipped Herby Cow. Place the rocket sprinkle with smashed peas & the quinoa tabouleh. Top with the lamb koftas.

You may also like

Herby Cow with Chilli con Carne on Baked Potatoes

Place YVC Herby Cow in a medium bowl and stir in sour cream until evenly mixed.

Preheat oven to 200°C. Pierce each potato 4 times with a skewer. Place directly onto oven rack. Bake for 1 1/2 hours or until skins are crisp and potato flesh is tender.

Heat oil in a frying pan over medium heat, add onion and cook until softened (5 mins). Add in fresh chilli, paprika and cumin, frying spices until fragrant (2-3 mins). Now add beef mince and cook until browned. Stir in chopped tomatoes, tomato paste, water, sugar and vinegar. Bring to boil then reduce heat to medium-low and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Add capsicum and beans and stir over low heat for 8 minutes or until heated through.

To assemble, arrange potatoes on a platter. Make a cross cut through each potato a third of the way through and press down to open it up. Spoon generous amounts of chilli con carne on each potato followed by a large dollop of Yarra Valley Cheese Herby Cow mixture and top with fresh chives and parsley. Tuck in!

You may also like

Herby Cow Marinated Chicken with Roasted Cauliflower, Zucchini & Pomegranate Salad

Marinade
Combine all ingredients in a bowl or food processor. Whisk or blend until ingredients are combined to a smooth paste.

Place chicken pieces in a large bowl, and coat with the marinade. Cover and place in the fridge to marinate while you prepare the other ingredients.

Salad
For the salad, place the chopped cauliflower with olive oil, ground cumin, salt and pepper to taste in a bowl, toss to coat.

Place on an oven tray and roast for 15-20 minutes until cooked and golden.

Grill the zucchini ribbons for 2-3 minutes each side, on a hot char grill.

In a bowl whisk together dressing ingredients.

Combine all salad ingredients, including dressing, together in a bowl.

Chicken
Preheat oven to 180°C.

Place the marinated chicken pieces on a flat oven tray lined with baking paper.

Cook in a hot oven for approx. 30-40 minutes, turning once, until chicken is cooked through.

Serve with the cauliflower salad crumbled with Yarra Valley Cheese Herby Cow.

You may also like

Chicken and Whipped Herby Mushroom Risotto

Make the whipped Herby. Keep refrigerated while you make the risotto.

Heat a couple of tablespoons of olive oil in a small pan until hot, and fry sage leaves until crispy and vibrant green. Drain on paper towel.

In a large pan heat remaining oil and half of the butter, add mushrooms and chicken and cook until golden, approx. 4-5 mins. Remove from pan.

Using the same pan, add remaining butter and sauté onion, leek, thyme and garlic until translucent. Add the rice, stirring to coat the grains, and then add wine, simmer for 2-3 minutes or until almost evaporated.

Stir in stock, a ladleful at a time, allowing each to be absorbed before adding the next. Continue to cook, stirring constantly, for 20 minutes or until al dente. Return cooked chicken and mushrooms to pan. Stir in the whipped Herby Cow (retaining ¼ cup) and cook for a further 2-3 minutes until warmed through and creamy. Stir through chopped fresh parsley.

Serve risotto topped with generous dollops of the remaining whipped Herby Cow. Garnish with fried sage leaves and a drizzle of extra virgin olive oil.

You may also like

Boston Baked Beans with Herby Cow

Preheat oven to 180°C (fan forced)

Heat oil in an ovenproof casserole dish. Over med/high heat on the stovetop, cook the onion & bacon, stirring for 10 minutes or until lightly browned.

Add the golden syrup, sugar, mustard, sauces, tomatoes & beans with the stock. Bring to the boil.

Place dish in the oven with the lid on. Cook for 1 1/4 hours or until the sauce has thickened.

Garnish with crumbled Yarra Valley Cheese Herby Cow & chopped parsley.

Serve with crusty bread.

Serves 4

You may also like