Sweet Potato Wedges with Whipped Persian Fetta

Heat oven to 200 degrees.

Place garlic, polenta, spices, salt and oil from Persian Fetta tub in a small mixing bowl and stir thoroughly to form a smooth paste.

Place sweet potatoes in a large mixing bowl, add spice paste and mix through thoroughly with hands.

Spread onto a lined baking tray and place in the oven. Cook for about 25 minutes.

For the whipped Persian Fetta, combine reserved Fetta and sour cream in a food processor and combine (or mix with a fork until smooth). Serve Whipped Fetta in a small bowl sprinkled with a little sumac on the side of the sweet potatoes.

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Pea & Persian Fetta Fritters

Place the peas in a food processor and pulse a few times until a rough consistency.

Add the ricotta, eggs, lemon zest, flour and baking powder and pulse a couple more times.

Place mixture in a large bowl. Carefully break apart the Persian Fetta into small pieces and add to the mixture.

Add in the mint, spring onions, sesame seeds, salt and pepper and combine gently with a spoon.

To shape the fritters, use a big tablespoon of mixture and roll into a ball and place onto a plate. Repeat until you’ve used all the mixture.

Using a good sized non-stick frying pan, heat to medium and add in enough of the reserved oil to cover the base of the pan. Reduce heat to low.

Add about 5-6 fritters to the pan at a time and press each one down gently with an egg flip to form a fritter shape. Cook evenly, about 3-4 mins each side, until a rich, golden brown. Place on paper towel and repeat until all fritters are cooked using a little more oil for each batch.

Serve with yoghurt stirred through with a little Sriracha (or hot chilli sauce) to taste. Alternatively serve with Whipped Fetta sauce (see Spiced Potato Wedges recipe).

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Wholefood Nourish Bowl

Heat oven to 180 degrees.

Toss the pumpkin in a little of the reserved oil and place on a lined baking tray. Sprinkle with salt flakes and sweet paprika and cook for 20 minutes or until golden.

To toast the pepitas, place on a tray in the oven alongside the pumpkin for 8 minutes. Leave aside to cool.

Place the corn straight onto a hot bbq or chargrill pan until it starts to blacken and blister in patches. Once cooled, carefully slice kernels from the cob.

Pour a little of the reserved oil over the kale and massage to soften the chopped leaves.

Chop avocado to a large dice (only use a quarter at a time if you want to eat the Nourish Bowls over several days).

Toss the pumpkin, quinoa, kale and avocado together and dish out to 4 separate bowls.

Garnish with chargrilled corn, pepitas and Persian Fetta. Ingredients will remain fresh in the fridge for 3-4 days.

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Twisted Mac ‘n’ Cheese

Heat oven to 170 degrees.

Cook the pasta as per instructions on the packet and refresh under cold water.

Heat about 80ml of reserved cheese oil in a large, deep saucepan over medium heat. Cook onion until transparent, about 5 mins.

Add sliced mushrooms and the chopped pancetta cooking until both start to brown.

Add spinach, allow to wilt then remove from heat. Add salt and pepper to taste.

Add the cooked pasta to the saucepan along with the milk, cream and cheddar cheese. Stir thoroughly.

Break apart the Persian Fetta and add to the pan, folding through very gently. Spread mix evenly into a baking tray.

For the topping, place the parmesan and panko crumbs into a mixing bowl and add a generous splash of reserved oil. Rub the mixture through with your hands until an even consistency is reached. Spread evenly on top of the pasta mix.

Bake in the oven until crust is a deep, golden brown, 30-40 mins. Serve alongside a virtuous green salad.

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Baked Prawns, Fennel & YVC Persian Fetta

Heat oven to 200 degrees.

Remove core and fingers from fennel, reserving fronds for garnish, then finely slice remainder. In a large, deep frypan, add the reserved oil and gently sauté the sliced fennel, adding the garlic once it starts to soften. Cook for a further 5 minutes or so.

Stir in the tomato paste and add Ouzo/Pernod. Bubble gently for 2-3 mins.

Add the tomatoes, lemon zest, sugar, salt and pepper.

Simmer for about 15 minutes or until the sauce starts to thicken. Add a little water if needed.

Place the sauce into a baking dish and press the prawn tails gently into the mixture, leaving the tails poking out a little.

Gently crumble the Persian Fetta over the mixture and place in the oven for 20-25 minutes.

Whilst prawns are in the oven, melt the butter over a low heat in a small sauce pan, adding the lemon juice and chilli flakes. Cook slowly until the mixture starts bubbling 2-3 mins.

Remove cooked prawn dish from oven and drizzle over butter mixture. Garnish with fennel fronds. Serve with crusty bread.

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Persian Fetta, Lentil and Pomegranate Salad

Heat 1 tbsp olive oil in a large frypan over med-high heat and sauté the Swiss chard briefly until wilted. Season with a small pinch of salt and let cool.

In a large mixing bowl mix together the sautéed Swiss chard, lentils, pomegranate seeds, red onion, and cucumber.

In a small bowl, whisk together lemon juice, olive oil, honey and mustard to combine. Add ground cumin, salt, pepper and chopped herbs. Whisk again.

Drizzle the dressing over the salad and gently toss with a spoon. Top with crumbled Yarra Valley Cheese Persian Fetta.

Enjoy at room temperature or slightly cooler.

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Kale, Leek, Pinenut and Persian Fetta Filo Pies

Preheat oven to 180°C.

In a saucepan, sauté leek, garlic, and kale with the olive oil until soft and a little caramelised. Add the chopped oregano and season to taste. Allow mixture to cool.

Mix in the ricotta, Yarra Valley Cheese Persian Fetta and pine nuts.

Melt the butter to liquid stage. Lay the sheets of filo out on a flat surface and cover with a clean, damp tea towel to stop the filo from drying out.

Working with one sheet of filo at a time, use a pastry brush to brush the melted butter over the filo sheet. Lay a second filo sheet on top and brush with butter to cover, working quickly so the pastry doesn’t dry out.

Sprinkle dollops of the fetta and kale mixture over the buttered filo. Lengthways gather and scrunch the pastry together until it is about ¼ of the width of a regular filo sheet. Starting at one end, twist the filo into a spiral shape.

Place on a baking paper lined oven tray and repeat the process, until all the filo pastry and mixture have been used.

Place the pies on the tray, wedged closely together to prevent them expanding as they cook.

In a small bowl whisk together the egg and cream until combined. Pour egg mixture into the filo spirals, making sure it sinks into all the gaps.

Bake the pies in the oven for 20-25 minutes, or until the filo is golden and crisp and the egg mixture is set.

To serve, cut around each pie with a small knife and lift from baking tray.

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Chicken & Fetta Meatballs with Crisp Salad & Persian Fetta Ranch Dressing

Preheat oven to 200°C (fan forced)

Drain the oil from the Yarra Valley Cheese

Persian Fetta Cherve, and crumble.

In a bowl combine all ingredients.

Mix together by hand and roll into meatballs.

Place on an oven tray lined with non stick baking paper.

Bake 10-12 minutes until golden & cooked.

For the dressing, place all ingredients in a food processor & process until combined and the dressing is smooth. Refrigerate until required.

Serve the Chicken & Fetta meatballs with the crisp salad & drizzle liberally with the dressing. (This dressing is also delicious for dipping the meatballs into).

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Asparagus and Persian Fetta Salad

Chop ends off asparagus. Peel the bottom part of the asparagus with a peeler to expose some of the flesh under the skin (optional)

Bring pot of water to the boil.

Blanch for 1–2 mins. Refresh in ice cold water. Drain

Arrange on platter. Season with salt and pepper.

Sprinkle with the shallots, zest and dukkah. Drizzle with the dressing.

Lastly crumble Yarra Valley Cheese Persian Fetta over the asparagus.

Serves 4

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