Recipes
Chicken and Goats’ Feta Burger Cauliflower, Bacon and Blue Cheese Soup Chicken, Leek and Camembert Pie Greek Lamb Kofta Flatbreads with Garlic and Cumin Feta Dressing Melting Camembert and Ham French Toasts Penne with Blue Vein and Broccoli Roast Vegetable and Sun-Dried Tomato Feta Frittata Warm Pumpkin, Feta and Pine Nut Salad Crispy Chicken Salad with Bouton d'or Basil Pesto Feta Hazel Tiramisu with Bouton d'or Mascarpone
Chicken and Goats’ Feta Burger
150g Bouton D’Or Goat’s Feta, crumbled
500g chicken mince
1 small bunch fresh basil, finely chopped
60g Kalamata olives, pitted and finely chopped
1 clove garlic, peeled and crushed
Finely grated zest 1 lemon
Salt and freshly ground black pepper
To serve:
4 burger buns, split and toasted
Quality mayonnaise
Sliced ripe tomatoes
Crispy iceberg or Cos lettuce
1. Mix together the chicken mince, basil, goat’s feta, garlic, chopped olives, lemon zest and season generously with salt and black pepper.
2. Divide mixture into 4 balls, then form into burger patties.
Put on a plate, cover with cling film and chill to firm up.
3. Heat barbeque or ridged grill pan till hot.
4. Rub both sides of each burger with a little vegetable oil, then grill 5 minutes each side, until golden brown and cooked through to the centre.
5. Spread a little mayonnaise on toasted sides of split burger buns, then assemble: lettuce, chicken and goat’s cheese burger, sliced tomato and finish with top half of burger bun.
Tips:
- Serve with Grilled Bacon
- Top with slices of Avocado
- Roll the Chicken Mixture into small meatballs, pan fry until cooked & serve as a drinks nibbles or platter with dips
Cauliflower, Bacon and Blue Cheese Soup
110g Bouton D’Or Blue Brie cheese, roughly chopped
1 large cauliflower
1 tbsp olive oil
50g butter
1 onion, peeled and roughly chopped
1 leek, white part only, washed and chopped
2 sprigs thyme, leaves picked
500g Agria potatoes (or other mashing potato), peeled and cut into small dice
30ml cream
1.5 litres fresh chicken stock, fresh vegetable stock or water (do not use stock from a cube or powder)
Juice of ½ lemon
1 tbsp finely chopped chives
Salt and freshly ground black pepper
200g streaky bacon
1. Trim the cauliflower into small florets, keeping only a little of the stalk.
2. Gently heat the oil and butter in a large pot and sweat the onion, leek and thyme with a little salt.
3. When onion and leeks are completely soft but not coloured, add the potatoes and cauliflower florets.
4. Continue cooking gently until the potatoes and cauliflower are beginning to soften (about 5 minutes.)
5. Add the stock or water and bring to the boil. Reduce heat to a simmer and cook until cauliflower and potatoes are completely soft.
6. Blend thoroughly using a stick blender, a food processor or a liquidiser.
7. Clean out the pot and return blended soup to it.
8. Put back on a low heat and stir in the cheese, cream and lemon juice.
9. Bring back to a simmer and adjust seasoning.
10. Meanwhile, cook the bacon under a hot grill until crispy.
11. Allow to cool slightly, the chop roughly into small pieces.
12. Serve soup in bowls, sprinkled with chopped chives and bacon. (Optionally you may also serve with a little Blue Brie cheese torn and dotted over the soup.)
Chicken, Leek and Camembert Pie
125g Bouton D’Or Double Cream Camembert, roughly chopped
1 tbsp olive oil
30g butter
2 leeks, white parts only, washed and finely sliced
4 sprigs thyme, leaves picked
1 tsp wholegrain mustard
Pinch cayenne pepper (optional)
½ bunch chives, finely chopped (or parsley if preferred)
500g boneless, skinless chicken breast, cut into 1cm cubes
2 tbsp plain flour
100ml white wine
200ml chicken stock (homemade, fresh packed or cube)
Salt and pepper
200g puff or flaky pastry
1 egg, beaten (to glaze)
1. Preheat oven to 190°C.
2. Heat olive oil in heavy-based frying pan over high heat until hot.
3. Season cubed chicken pieces with salt and pepper.
4. Sauté chicken in the olive oil until browned, then remove to a plate and set aside.
5. Lower the heat to medium and add the butter.
6. When butter has melted and is starting to foam, add the sliced leeks and the thyme leaves.
7. Cook very gently for 2 minutes, but not coloured.
8. Add the flour and cook, stirring for another 2-3 minutes.
9. Stir in the white wine and the chicken stock and bring to a simmer. Cook for 5 minutes, until the sauce is slightly thickened.
10. Add ¾ of the Bouton D’Or Blue Brie and stir into sauce until it has melted in. If necessary, add a little water if sauce is getting too thick.
11. Return the chicken to the sauce, along with the mustard, the cayenne pepper and the chopped chives or parsley.
12. Adjust seasoning with salt and pepper.
13. Divide mixture amongst 4 individual pie dishes or one large pie dish.
14. Roll the pastry out large enough to cover the top.
15. Brush rim of pie dishes with water to help pastry stick.
16. Lay pastry over the pie dishes and crimp to seal.
17. Brush pastry with beaten egg.
18. Bake 25 minutes, until pastry is golden and serve immediately.
Tips:
- Serve with steamed Green Beans
- Ideal made into single serve pies or mini pies for parties
- Freeze the pie before baking if you wish to make in advance
Greek Lamb Kofta Flatbreads with Garlic and Cumin Feta Dressing
150g Bouton D’Or Garlic and Cumin Feta
150g Naturalea plain unsweetened yoghurt
500g lean lamb mince
1 tsp fresh marjoram or oregano leaves, finely chopped
1 tbsp fresh mint leaves, finely chopped
1 tbsp fresh Italian parsley leaves, finely chopped
½ red onion, finely chopped
2 cloves garlic, crushed
1 lemon
250g punnet cherry tomatoes
½ telegraph cucumber, halved lengthwise and seeds removed
30ml extra virgin olive oil
30ml red wine vinegar
Salt and freshly ground black pepper
Flatbreads:
250g self-raising flour
2 tbsp plain unsweetened Naturalea yoghurt
1 tbsp cumin seeds
1 tsp salt
115ml lukewarm water
Olive oil to grease grill
1. To make the flatbreads:
- Heat a frying pan over medium heat without any oil.
When hot, add the cumin seeds and dry-fry until fragrant (less than a minute). Transfer to a plate to cool.
- Put all ingredients into a large mixing bowl, or the bowl of a food mixer.
- Mix together until well blended and smooth.
- Cover with clingfilm and rest at room temperature for 1 hour.
2. To make the Greek lamb kebabs:
- In a mixing bowl, combine the lamb mince with the onion, garlic, herbs, salt and pepper and the finely grated zest of the lemon.
- Cover bowl and chill whilst waiting for the flatbreads to finish resting.
- When chilled and firm, divide mixture into 4 and form into a long sausage shape on skewers. Traditionally, flat metal skewers are used as they hold the kebabs better whilst cooking, but you can use any skewers you like. Be sure to press meat very firmly onto the skewers.
- Put formed skewers onto a tray and chill for another 10 minutes to firm up.
3. To make the Garlic and Cumin Feta dressing:
- Mash the Garlic and Cumin feta in a mixing bowl.
- Add the yoghurt and the juice of the lemon and mix together the dressing does not have to be smooth; a chunky texture is desirable.
4. To make the tomato and cucumber salsa:
- Halve the cherry tomatoes and cut the cucumber into ½ cm dice.
- Mix with the extra-virgin olive oil and the red wine vinegar.
- Season with salt and black pepper.
- Cook the kebabs and flatbreads:
- Preheat a ridged grill pan over high heat or heat the BBQ
- When hot, put lamb kebabs on the grill and brush with a little vegetable oil. Turn from time to time, until browned on the outside and cooked through (6 - 8 minutes). Transfer to a plate and cover with foil to keep warm. Note: if the kebabs are too long to fit on your grill pan, they can be cooked under a hot overhead grill or BBQ.
- Clean grill pan and heat again to cook flatbreads
- Divide flatbread dough into 4 balls.
- Generously flour a work surface and roll out as thinly as possible and pat off excess flour. Repeat, stacking flatbreads with sheets baking paper in between until all have been rolled out.
- Lightly brush one side with olive oil, and place immediately on the grill pan (oil side down). Cook for 1-2 minutes on the hot grill pan, or until bubbles begin to appear on the uncooked side - whilst cooking on the first side, brush the other with olive oil.
- Turn over and cook the other side for 2 minutes.
- Repeat cooking until all flatbreads have been cooked.
Note – you may use bought pita bread or Lebanese bread if you do not wish to make the flatbreads.
5. Assemble the dish:
- Put a flatbread on each serving plate and place a kebab skewer onto each. Spoon tomato and cucumber salsa over the top.
- Drizzle a generous amount of the Garlic and Cumin Dressing over each and fold over the flatbread.
Melting Camembert and Ham French Toasts
125g Bouton D’Or Classique Camembert, sliced into 4
4 slices bread, White or brown
60g butter, softened for spreading
2 tbsp cranberry sauce
100g ham, best quality you can get
20g Parmesan powder
1.Preheat sandwich toaster.
2. Spread one side of each piece of bread with butter.
3. Spread two pieces of the bread with cranberry sauce.
4. Layer the ham, then the Camembert on top of the cranberry sauce.
5. Put the second slice of bread, butter-side down, on top.
6. Brush outside of sandwiches with remaining butter and sprinkle generously with the Parmesan.
7. Place a folded sheet of baking paper onto a sandwich grill. 8. Grill on the sandwich toaster until golden on the outside and cheese oozing in the centre.
9. Serve with a green salad.
Tips:
- Any Fruit Paste can be used in the toasts
- Ideal as a breakfast dish, serve with scrambled eggs & grilled tomatoes
- Perfect in school lunch boxes
- Ideal cut into small squares and served as canapés
Penne with Blue Vein and Broccoli
2 x100g Bouton D’Or Blue Vein cheese, roughly chopped
1 tbsp olive oil
500g pack penne pasta (or other shaped pasta)
250g bunch broccolini, trimmed or broccoli florets
50g butter, softened
Freshly ground black pepper
1. Bring a large pot of water to the boil and add 1 tbsp salt.
2. Add pasta and cook for the time recommended on the pack.
3. Meanwhile, trim broccolini and set aside
4. In a large serving bowl, mash together the soft butter and the Bouton D’Or Blue Vein cheese.
5. Two minutes before the pasta is cooked, add the broccolini to the pot.
6. When pasta and broccolini are cooked, drain, retaining a little of the pasta cooking water.
7. Tip the cooked pasta and broccolini over the cheese/butter mixture and grind over some black pepper. Add 1 or 2 tbsp of the reserved cooking liquid to help make the sauce.
8. Serve immediately with a green salad.
Tips:
- Add flaked Tuna or grilled fish to the salad.
- Ideal with diced ham or smoked beef tossed through.
- Mix any left-overs with a beaten egg, place into muffin tins & bake to create mini Frittatas.
Roast Vegetable and Sun-Dried Tomato Feta Frittata
150g Bouton D’Or Sun-dried Tomato Feta
1 tbsp olive oil
1 large red onion, peeled and sliced thickly.
1 red pepper, deseeded and cut into 1cm squares
1 large courgette, trimmed and cut into ½ cm rounds
2 cloves garlic, peeled and sliced thickly
Small bunch parsley, picked and roughly chopped
500g baby potatoes
6 eggs, beaten
1. Cook potatoes in boiling salted water until tender. Drain and cool.
2. When potatoes are cooked cut into chunks, toss onion, peppers, garlic and courgette together in a mixing bowl with a little olive oil and salt and pepper.
3. Preheat overhead grill to finish the frittata.
4. Put a non-stick frying pan on the heat without oil, and when hot add the vegetables, stir-fry until the vegetables soften & colour
5. Add chopped parsley and crumble in half the Bouton D’Or Goat’s Feta.
6. Pour beaten eggs into the pan over the vegetables and stir in gently. Continue to cook over a low heat, pushing uncooked egg mixture gently into the centre. Continue cooking until the frittata is just set.
7. Sprinkle the top with the remaining crumbled goat’s feta and put pan under the hot grill.
8. Grill until cheese is beginning to brown.
9. Serve immediately or allow to cool to room temperature. 10. Serve with a green salad and crusty bread.
Tips:
- Ideal to take on a picnic
- Perfect Supper or light dinner
- Can be made ahead of time & reheated
Warm Pumpkin, Feta and Pine Nut Salad
200g Bouton D’Or Cow Feta, cubed
500g peeled pumpkin or butternut squash
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
½ tsp ground ginger
1 tbsp runny honey
60ml + extra 2 tbsp olive oil
40g pine nuts
60g sultanas
125g pack baby spinach or robust salad leaves
1 tbsp red wine vinegar
Small bunch Italian parsley, picked and roughly chopped
1 lemon
1. Preheat oven to 180°C.
2. Cut pumpkin or squash into 2cm pieces and toss in a mixing bowl with the ground spices, the 2 tbsp olive oil, honey and salt and pepper.
3. Lay flat on a baking tray and cook in the oven for about 20 minutes, or until tender and slightly golden.
4. Remove from oven and set aside.
5. Reduce oven temperature to 160°C.
6. Put the pine nuts on a small baking tray or into an ovenproof frying pan.
7. Toast in the oven for 6 minutes, or until lightly golden and fragrant. Remove immediately and transfer to another container to cool.
8. Finely grate the zest of the lemon and squeeze the juice.
9. Mix together the 60ml olive oil, vinegar and the lemon juice.
10. While pumpkin is still warm, gently mix with all the remaining ingredients, seasoning with a little salt if necessary and plenty of black pepper.
11. Pour over the dressing and serve at room temperature.
12. Makes a great side dish for grilled or roast chicken breast or fish. Also good served on its own with crusty bread.
Crispy Chicken Salad with Bouton d'or Basil Pesto Feta
1⁄2 red onion, peeled and thinly sliced
1 tsp table salt
4 cloves garlic, peeled and sliced
1 can chickpeas, drained
9 spears asparagus, wood end removed and sliced thinly
120g Bouton d’or Basil Pesto Feta, crumbled
2 Tbsp red wine vinegar
5 Tbsp olive oil
1⁄2 Tbsp ground cumin
125ml Italian dressing
24 vine ripened cherry tomatoes, cut in half
1⁄4 cup chopped flat leaf parsley and coriander
In a small bowl, marinate the red onion in the vinegar for 15minutes.
Meanwhile, in a large cast iron sautépan, heat the oil,add the garlic and cumin, fry for about a minute then add the chick peas and fry until golden and crisp, about 4 minutes.
Add the asparagus, and continue to sauté for 2 minutes.
Remove from the heat, toss in the tomatoes, Bouton d’or Basil Pesto Feta, red onion, herbs and dressing.
Lightly toss to combine. Spoon out onto a platter.
Serves 4
Hazel Tiramisu with Bouton d'or Mascarpone
150ml strong espresso coffee
120g caster sugar
40ml dark rum
400g Bouton d’or Mascarpone
1 packet Savoiardi biscuits (sponge fingers)
100g toasted hazelnuts, skins removed and smashed
60g icing sugar, sifted first
60ml Frangelico liqueur
1⁄2 cup whipped cream
3 free range eggs, room temperature
1⁄4 cup dutch cocoa powder, to dust the top
In a small bowl, whisk the coffee, 40g of caster sugar and rum together, cover and keep at room temperature until required.
In a mixing bowl, fold the cream and Bouton d’or Mascarpone together, then fold in the icing sugar.
Using a mixing bowl over a saucepan of simmering water, whisk the eggs, 80g caster sugar and Frangelico liqueur until the mixture is thick and ribbon-like (sabayon).
Take off the heat and continue to beat for 7 minutes until it cools enough to take the cream mixture.
Combine and fold the cream mixture into the sabayon. Cover and refrigerate.
Line a non-stick loaf pan with glad wrap. Cut the Savoiardi biscuits to fit the pan. Dip the Savoiardi biscuits in the coffee syrup and place a half of the Savoiardi biscuits in the bottom of the pan. Place one half of the sabayon cream over the top, a scattering of hazelnuts and a drizzle of coffee syrup.
Place in the remaining Savoiardi biscuits and repeat with a layer of sabayon cream, hazelnuts and coffee syrup.
Dust liberally with dutch cocoa, cover loosely and place into the refrigerator to set.
Scoop with a large spoon, place onto a plate or large martini glass, dust with extra cocoa if required.