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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Salted Honey Cow Recipes and Serving Suggestions

Salted Honey Cream

Place a 120g log of Salted Honey Cow with 50ml of thickened cream in a food processor and blend together quickly until mixed but still quite textured. Should you want a thinner consistency, add another 10-20ml of thickened cream until desired thickness is achieved.

Salted Honey Cream Cheese Icing

Place 120g log of Salted Honey Cow with 50g softened butter and 1 teaspoon of vanilla paste or essence in a stand mixer and beat until combined. Gradually add in 1 cup of icing sugar mixture and beat until well combined.

Sweet Brunch

Top sliced toasted brioche or fruit bread with Salted Honey cream mix and sliced fresh figs, drizzle lightly with warmed honey.

Cheesecake

Replace cream cheese with Salted Honey Cow in the ingredient list of your favourite cheesecake recipe.

Other serving suggestions

• Carrot Cake Icing Top a classic carrot cake with Salted Honey cream cheese icing
• Banana Bread Topping Top your favourite banana bread with Salted Honey cream cheese icing for an extra cream cheese element
• Ice-Cream Sweet cream cheese ice cream – yes it’s a thing! And it’s delicious!
• Brownies Add Salted Honey Cow cream cheese to your favourite brownie recipe – Nigella can help you with this. You won’t regret it…
• Sweet Puff Pastry Filling Stuff Salted Honey Cow cream cheese and some fresh berries/sliced apricots/quince paste into store-bought puff pastry for an incredibly delicious quick dessert.

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

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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.

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Fresh Goats Cheese, Spring Vegetable & Orecchiette Salad

Cook the pasta in a large saucepan of salted boiling water for 8-10 minutes.

Add the peas and asparagus & cook for a further 1-2 minutes. Drain & refresh in ice cold water.

Combine the pasta, peas & asparagus with the julienned zucchini, pesto, lemon zest, juice, olive oil, salt & pepper in a large serving bowl.

Top the salad with the mint, basil & extra pesto. Crumble the Yarra Valley Cheese.

Note: can be served as a warm pasta if desired.

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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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