Our Recipe Suggestions
Do you have a special Hunter Belle Cheese Recipe that you would like to share?
Please email to info@hunterbellecheese.com.au and we will test & share with other Hunter Belle Cheese lovers. We look forward to your contributions.
Marinated Lamb Back Strap on Sweet potato and spinach salad
Fetabelle is our triple GOLD MEDAL winning feta-style cheese
serves 4 as a main course
Ingredients:
4 x 200 gr back straps of lamb,
1 large sweet potato,
2 cloves garlic,
8 sprigs rosemary,
4 handfuls baby spinach,
1/2 spanish onion thinly sliced,
200gr kalamata olives
200gr HUNTER BELLE FETABELLE cubed,
olive oil
sea salt & cracked pepper
caramelised balsamic to serve
Method:
1. Roughly crush garlic clovesand half of the rosemary, rub into lamb with some salt, pepper & olive oil. Let marinate for two hours minimum.
2. Peel sweet potato and cut into approx 1.5 cm cubes, coat lightly with olive oil and roast in a moderate oven until soft, tossing occasionally.
3. Heat a large pan, add the back straps and cook on both sides for about 2 minutes until browned.
4. Place into a hot oven and cook for about 4 mins for medium rare. Let the lamb rest for a couple of minutes in a warm place.
5. Prepare the salad by combining onion, olives, spinach,
Hunter Belle Feta and cooled sweet potato. Toss with some olive oil, salt & pepper.
6. On an angle, slice the rested lamb into four pieces each
7. Divide salad onto 4 plates, topping each with a back strap
8. To finish drizzle with caramelised balsamic and garnish with the remaining rosemary. Enjoy!
With thanks to Beth Taylor. Head Chef at Max's Restaurant Arrowfield Estate
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Fried Zucchini with GoldenBelle and Greek Aubergine Relish
Goldenbelle is our GOLD MEDAL winning washed rind cheese
Ingredients:
2 tablespoons butter
1/2 teaspoon freshly ground black pepper
pinch of celtic sea salt
2 fresh zucchini, sliced 5mm thick
GoldenBelle, sliced 2mm thick and halved to cover zucchini rounds
3 tablespoons Tar10 Greek Aubergine Relish (available at the Hunter Belle tasting room)
Method
Place butter in pan over medium heat, once melted and beginning to sizzle, add zucchini slices and cook until golden.
Turn and cook for 1 minute, then top with sliced Goldenbelle & 1/2 teaspoon relish.
Once cheese has softened, remove from pan - allow to cool slightly and serve.
with thanks to Bec Death of Estabar Cafe & Slow Food Convivium
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Fetabelle Salsa
Fetabelle is our triple GOLD MEDAL winning feta-style cheese
serves 2-3
Ingredients:
200gr Fetabelle, crumbled
1 spanish onion, roughly chopped
40ml olive oil
400g tomatoes, seeded and chopped
40ml sweet chilli sauce
chopped coriander and basil leaves
cracked black pepper to taste
Method:
Toss all ingredients together and serve on toasted ciabatta bread.
This recipe was such a hit in the Huntr Belle test kitchen that we had to make two extra batches to satisfy all the family!
Simple and very yummy!
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Char -Grilled Beef/Lamb and Goldenbelle Stack on Mesclun
Goldenbelle is our GOLD MEDAL winning washed rind cheese
serves 5
Ingredients:
30ml balsamic vinegar
30ml olive oil
10ml honey
1/2 clove garlic, crushed
freshly ground pepper, to taste
125g mesclun (salad mix)
50g raisins
150g bacon rashers, cut into fine strips, fried until crisp
750g beef or lamb fillets
250g thinly sliced Goldenbelle washed rind cheese
50g toasted pine nuts
Method:
Wisk together vinegar, oil, honey, garlic and pepper to form a dressing
Combine Mesclun, raisins and bacon
For each serving:
Char-grill 15og fillet until well sealed and done to you liking. rest 5 mins before slicing diagonally. Toss dressing through a portion of mesclun sald (approx 1 1/2 cups) and arrange on a serving plate. Stack slices of fillet on top of salad and top with 2 slices of Glodenbelle cheese and a sprinkleof pine nuts
Our Goldenbelle has a beautiful flavour along with its unique aroma! This is just like a restaurant meal at home and was a hit with the family in the Hunter Belle Cheese test kitchen. It even got the boys eating greens!
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Fromagebelle and Spinach Cannelloni
Fromagebelle is our fresh curd cheese that can be used in any recipe tht requires ricotta,sour cream or cream cheese
Ingredients:
250g spinah, raw, finely shredded
225g Fromagebelle
2 egg yolks
1 crushed garlic clove
3/4 cup grated cheese
nutmeg, salt & pepper
2 tablespoons oil
425g canned tomatoes, pureed
1 teaspoon basil
125g instant cannelloni pasta tubes
Method:
Combine spinach, Fromagebelle, egg yolks, garlic, 1/4 cup grated cheese, some nutmeg and salt in a bowl. Fill dry cannelloni tubes with mixture. In a pan, cook oil, canned tomatoes, basil and salt and pepper to taste until boiling. move from heat. Pour 1/2 the tomato sauce in a dish then place a layer of the filled cannelloni tubes. Pour over th remaining sauce and sprinkle with 1/2 cup grate cheese. Bake at 200 degrees C for 30 -35 mins. Test with a skewer to see if cooked.
Make ahead for a easy dinner after work - delicious!
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