HOT HONEY HALOUMI COCONUT BITES
These are fun, tasty little morsels! The combination of the super savoury Riverina Dairy Haloumi and the sweet spiciness of the hot honey make you want to dive back for more and more!
Read MoreFiltering by Tag: CHEESE
CHILI OIL MAC N CHEESE
Recipe developed and written for Starward Whisky
375g macaroni elbows, cooked in salted boiling water
6 tbs (85g) butter
2 tsp garlic powder
1/2 cup (70g) plain flour
4 1/2 cup whole milk, warmed
3 cups cheese (1 cup parmesan, 1 cup gruyere, 1 cup cheddar)
2 cups panko breadcrumbs
Chotto Motto x Starward Crispy Chili Oil
WATCH THE VIDEO HERE
Step 1. Preheat oven to 180C. Melt butter in saucepan over medium heat. Add garlic powder, cook 1 minute. Next whisk in flour, cook for a further 1-2 minutes (this is the roux).
Step 2. Slowly add milk, whisk until smooth. Bring to a gentle simmer, cook until thickened. Remove from heat, stir in Parmesan, Gruyère, Cheddar until melted (this is an important step, you dont want to add the cheese while on the heat.)
Step 3. In a large bowl combine cooked and strained macaroni elbows and cheese sauce, mix well ensuring all pasta is coated.
Step 4. For the topping, place a skillet over low to medium heat and add a couple of spoonfuls of the chili oil, mix with Panko breadcrumbs and gently toast until coated with the oil and crispy.
Step 5. Transfer mac n cheese to baking dish, top with breadcrumb mix and bake for 25-30 mins or until golden and bubbling. Allow to stand for 5mins and then serve with extra chili oil and a Starward (New) Old Fashioned
VEGEMITE, CHEESE & CARROT SCROLL
Recipe created and developed for VEGEMITE
Back to School with my Vegemite, carrot and cheese scrolls 🥕🧀👇
4 sheets, puff pastry
4 tbs VEGEMITE
4 carrots, grated
4 cups grated tasty cheese + 1/2 cup for sprinkling
1 egg, beaten
Step 1. Preheat oven to 200C. On a clean worksurface, roll out the puff pastry one sheet at a time. Start by spreading 1 tbs of VEGEMITE onto the sheet, followed by a generous sprinkling of carrot and cheese, ensuring you have enough of each for the remaining sheets of puff pastry.
Step 2. Working gently so as not to damage the pastry, roll the sheet in a loose roll away from you. Using a sharp knife, cut the roll into thirds and then each third cut in half so that you have 6 scrolls. Repeat the process for the remaining sheets of pastry. This may need to be done in batches depending on the size of your oven.
Step 3.. Place scrolls cut size up onto baking trays. Brush gently with the beaten egg.. Bake for 15mins and sprinkle over the remaining cheese, place back into the oven for a further 10-15mins or until puffed, golden and the cheese is well melted.
Step 4. Remove from the oven and allow to cool slightly before serving. If you are not eating right away, allow to cool completely before storing in an airtight container.
VEGEMITE & Cheese Mini Quiches
RECIPE DEVELOPED FOR VEGEMITE
Prep 00:15
Cook 01:00*
Makes 12
Super Easy
2 large brown onions, halved and sliced.
1 tbs olive oil
2 tsp sea salt
1 sheet (approx. 27 x 36cm) all butter puff pastry
2 tbs VEGEMITE
3 eggs
150ml thickened cream
1/2 cup grated tasty cheese
Step 1. Make caramelised onion by cooking your onion in the oil with a seasoning of salt over a low medium heat. This process takes time and should be done gently to maximise flavour. Once the onions are jammy and a deep brown colour, remove from heat and set aside.
Step 2. Preheat your oven to 200C. Prepare a muffin tin with a quick spray of cooking oil. Using a 10cm circular pastry cutter cut 12 discs of pastry. Place each disk into the muffin tin pressing to the edges and up the sides. Grab a fork and prick the base of the pastry to prevent it from rising. Place into the oven and cook for 10mins or until the pastry just begins to puff and change colour.
Step 3. While the pastry is still hot, use a pastry brush to brush the insides of the quiche shells with vegemite. Next add in a teaspoon of caramelised onion. Whisk together the eggs and cream until really well combined, using a small pouring jug, pour in the egg mixture, top with cheese and place back in the oven for a further 20mins or until the pastry and cheese is golden and the egg is cooked.
Note:
*cooking time on this is slightly extended due to the caramelised onions, this can be significantly reduced if you purchase a store bought jarred caramelised onion mix.
CRISPY POTATOES W/ BLUE CHEESE WHIP
This recipe was developed for Castello Mild Blue Cheese
Prep 00:10
Cook 00:45
Serves 4 as part of a shared meal
Super Easy
4 large russet potatoes, peeled and cut in half
Garlic cloves, whole, skin off, lightly crushed
1/4 cup extra virgin olive oil
Sea salt, to taste
Blue Cheese Whip
150g Castello Mild Blue Cheese (half for whip, half to crumble)
1 cup Natural Greek Yoghurt
1 cup Sour Cream
1/4 lemon, juiced
Salt and pepper, to taste
Chives, finely chopped, to garnish
Method
Step 1. Preheat oven to 220C. Boil potatoes in generously salted water until just cooked (you don't want them soft her, you need them to be able to retain their shape as you crush them). Pour into colander and allow water and steam to dry as much as possible.
Step 2. On a lined baking tray add the potatoes and garlic, drizzle over olive oil and then toss well to coat. Using another baking tray or heavy bottom pot, gently crush the potatoes. Place in oven and cook for 40 mins or until golden and crispy.
Step 3. While the potatoes are cooking make the blue cheese whip by placing half the blue cheese along with all other ingredients into a blender or small food processor and blitzing until smooth. Set aside in fridge until needed.
Step 4. To serve spoon out the blue cheese whip onto the base of a serving dish, crumble over some of the remaining blue cheese and then top with the crispy potatoes, garnishing finally with chives and the remaining blue cheese.
HAM & PINEAPPLE PIZZA
Prep 00:05
Cook 00:05
Makes 1 pizza (increase the qty for more)
Super Easy
Ingredients
1 portion pizza dough
2 tbsp pizza sauce
100g buffalo mozzarella
80g good quality ham, cut into chunks
80g pineapple pieces
1 tbsp chilli oil
Step 1. Preheat a pizza oven to 350℃*. To build the pizza, stretch out the pizza dough over a lightly floured pizza peel. Spread pizza sauce evenly over the base. Tear pieces of mozzarella over the top followed by ham. Drizzle with chilli oil and cook for 5 minutes or until evenly cooked through and golden on top.
Notes:
* If using a standard oven, cook at 220℃ for 12-15 minutes.
CHORIZO & BEAN DIP
The ultimate chip and dip combo that goes hand-in-hand with a cold beer and good company.
Prep 00:10
Cook 00:20
Serves good for sharing
Super Easy
Ingredients
200g chorizo, skin removed, broken into small chunks
1 brown onion, diced
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp chilli powder
2 400g tins black beans, drained and rinsed
1 can beer
1 x 454g jar Desert Pepper Chile con Queso
1/2 cup shredded tasty cheese
Corn chips to serve
Method
Step 1. Preheat the oven to 200C. Heat some olive oil in a pan and cook the onion and chorizo until browned.
Step 2. Add the beans and the spices and mix together. Cook for around 2 minutes.
Step 3. Add the can of beer. Simmer until almost all the liquid has reduced and mash the beans slightly. Pour into an oven dish (or use the pan you have cooked it in). Add the queso over the top and sprinkle over the shredded cheese
Step 4. Bake for 10 minutes or until the cheese is melted and golden. Serve straight away with corn chips.
FRENCH ONION DIP
Most of us have a packet or two of soup mix hiding in the pantry. Don’t let it go to waste. Turn it into a tasty snack for your next get together.
Prep 00:05
Cook N/A
Serves 6-8
Super Easy
Ingredients
1 x 40g pack of French Onion Soup mix
200g cream cheese
1 cup greek yoghurt
1/4 cup fresh chives, finely chopped
1/4 cup crispy shallots
1 large pack of plain salt potato chips
Method
Step 1. Mix the French Onion Soup mix together with the cream cheese and yoghurt. Place into a shallow dip bowl and garnish with fresh chives and crispy shallots
Step 2. Serve with potato chips, eat and enjoy!
SUMMER FRITTATA
A winner dish when you are pressed for time, need to feed some hungry mouths or have a heap of random leftovers in the fridge - this Summer Frittata is my go to for a great breakfast.
Read MoreCHORIZO, MOZZARELLA & PEACH SALAD
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
100ml extra virgin olive oil
1½ tbs red wine vinegar
1 tsp Dijon mustard
1 clove garlic, half crushed, half reserved
4 large peaches, quartered
2 cured chorizos (about 250g in total), halved lengthways
½ baguette, slices diagonally
1 bunch large-leaf rocket, trimmed
1 large (about 125g in total) mozzarella ball, torn
¼ cup (25g) walnuts, toasted, chopped
1 cup basil leaves
PUTTING IT ALL TOGETHER:
Preheat the barbecue or a grill pan to medium-high heat.
To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screw top jar, season, secure with lid and shake to combine. Set aside.
Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.
Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
MORE SALADS FOR YOUR SUMMER BBQ
WILD RICE & HALOUMI SALAD
RECIPE FROM DELICIOUS. ON SUNDAYS
MAKES: 4
WHAT'S IN IT?
½ cup (90g) wild rice
1 cup (200g) brown rice
1 red onion, thinly sliced into rings
2 tbs red wine vinegar
3 nectarines, cut into wedges
250g haloumi, thickly sliced
150g rocket leaves
Dressing
Juice of 1 lemon
¼ cup (60ml) extra virgin olive oil
1 tbs Dijon mustard
PUTTING IT ALL TOGETHER:
1. Bring a large saucepan of water to the boil over medium-high heat. Add the wild rice and cook 15-20 minutes until the grains are starting to open. Add brown rice and cook a further 10-15 minutes until wild rice and brown rice are tender. Drain and set aside.
2. Meanwhile, combine the onion with vinegar, season and toss to coat, then set aside to pickle.
3. Preheat a chargrill or barbecue over high heat. Brush the nectarine flesh with oil then cook, cut side down, for 1-2 minutes until charred. Set aside to cool.
4. Heat a non-stick frypan over medium-high heat. Add the haloumi and cook for 2 minutes a side until golden. Remove and set aside to cool.
5. For the dressing, combine all ingredients in a bowl, season and set aside.
6. Drain the vinegar from the onion and then place onion in a bowl with the wild rice, brown rice, nectarines and rocket. Toss gently to combine. Drizzle over dressing and top with haloumi.
RECIPE FROM DELICIOUS. ON SUNDAYS
WHO DOESN'T LIKE CHEESE?
ANG'S LEMON SWEET CORN PASTA
THIS IS A DISH MY GIRLFRIENDS MUM MADE FOR US WHEN JAX'S PARENTS WERE HERE IN AUS FOR CHRISTMAS; IT'S PERFECT FOR THOSE SUMMER NIGHTS WHERE YOU WANT THE COMFORT OF PASTA BUT AREN'T AFTER SOMETHING THAT IS TOO HEAVY.
THE SWEETNESS OF THE CORN AND THE FRESHNESS OF THE LEMON REALLY MAKE THIS DISH SING.
THANK YOU ANGELA!!! (GIVE HER A FOLLOW ON INSTA - LOTS OF AMAZING FOOD!!!)
MAKES: 3-4 SERVES (DEPENDING HOW HUNGRY YOU ARE)
WHAT'S IN IT?
4 ears of corn
300ml pouring cream
4 lemons (4 zested, 2 juiced)
parmesan
4 strips streaky bacon
400g mafalde pasta (or a pasta of your choice)
3/4 sprigs basil, finely chopped
1/2 cup grated parmesan
PUTTING IT ALL TOGETHER:
1. De-husk your corn and then with a knife carefully cut corn kernels off the cob, set aside. Place corn shanks in a large pot with 1.5L water and a good pinch of salt. Bring to the boil and simmer, reducing for 45mins or until only 1/4 of liquid remains.
2. While corn stock is simmering, slowly cook off bacon (starting with a cold pan) until dark and crispy. Once cooked place on paper toweling to remove excess oil. Leave to cool before chopping into fine pieces.
3. Set a large pot of salted water to boil (for pasta). Once boiling rapidly place pasta into water and cook as per packet instructions (or to your liking)
4. Remove corn shanks from liquid adding the cream and corn kernel to the reduced corn water, cook until smooth and corn is bright yellow but still retains its bite. To finish add the zest of four of the lemons and the juice of two.
5. Once pasta is cooked, strain and mix through sauce.
6. Serve to large pasta bowls topped with bacon, basil and parmesan. Season with salt and pepper, to taste.
MORE SHARING RECIPES...
GOATS CHEESE, PEA AND LEMON RISOTTO
MAKES: 4
WHAT'S IN IT?
5 cups of vegetable stock
1 onion, finely chopped
Olive oil
2 garlic cloves, finely chopped
3 thyme sprig
150g goats cheese
1 cup frozen peas
1½ cup Arborio rice
¼ cup Kooks Chardonnay
Juice and zest of 1 lemon
1 handful of pea shoots
PUTTING IT ALL TOGETHER:
1. Heat vegetable stock in a small saucepan. In a separate pot sweat the onions on a medium heat in a little olive oil until translucent and aromatic. Add the garlic and thyme and continue to cook.
2. Add the Arborio rice and fry with the onions for roughly 3 minutes. Deglaze the pot with white wine and the juice of a half a lemon.
3. Gently stir while adding in one ladle of hot stock to the rice. Allow the stock to be absorbed before adding the second ladle. Continue this process until the rice is almost cooked.
4. Add the peas just as you add the final ladle of stock.
5. Once the rice is cooked, crumble in the goat’s cheese. Stir gently. Serve with lemon zest and pea shoots sprinkled over the top of the risotto.
MORE SHARING RECIPES HERE...
