Brydone Blue
Cheese & Wine: A match made in
heaven
Riesling
Gewurztraminer
Sauvignon Blanc
Chenin Blanc
Shiraz
Invercargill Brewery Beer: Wasp
Dessert and fortified wines i.e. late-harvest Muscat
Broccoli & Brydone Blue Soup
Serves 4
700g broccoli
1 onion
1 clove garlic
2 tablespoons sunflower oil
600ml beef stock (2 cubes)
150ml full cream
150g Brydone Blue Feta, crumbled
Clean broccoli and cut both florets and stems into small pieces.
Peel onion and garlic clove and chop finely. Heat oil in a soup pan
and gently fry onion and garlic. Add broccoli, 600ml water and beef
stock and bring to the boil and cook for 8 minutes. Puree the soup
whilst adding the cream and Brydone Blue and heat well. Add salt
and pepper to taste and distribute evenly over 4 soup bowls. Serve
with bread and pâté if desired.
Salad of Warm Marinated Figs & Brydone Blue
Serves 4
6 tablespoons olive oil
2 tablespoons balsamic vinegar
½ liquid honey
salt and freshly ground black pepper
6 fresh figs
100g salad mix with arugula
150g Brydone Blue, crumbled
In a small bowl, mix olive oil, vinegar and honey into a dressing.
Add salt and pepper to taste. Slice figs into 4 parts and lay in
dressing. Let figs marinate for approximately 5 minutes, whilst
stirring occasionally. Remove figs from dressing and lay on oven
dish, peel facing downwards. Preheat oven grill. Keep dressing
aside. Meanwhile, distribute salad over 4 salad plates and sprinkle
with crumbled Brydone Blue. Grill figs for 3 minutes. Lay figs over
plates with salad and distribute dressing.
Penne with Two Cheeses & Walnuts
Serves 4
2 handfuls rocket leaves
400g penne pasta
zest of 1 fresh lemon
200g Brydone Blue, crumbled
300ml cream
½ cup walnut pieces
salt and freshly ground black pepper
50g Curio Bay Pecorino, grated
Boil the pasta in water with salt and oil until al dente. Drain and
return to the pan. Add the lemon zest, the Brydone Blue, cream and
walnuts, and season with salt and pepper. Please back on a low heat
and mix gently. Allow the cream to just bubble until everything is
hot, but do not boil after that. Distribute on 4 serving bowls and
sprinkle with Curio Bay Pecorino. Garnish with rocket leaves.
Tenderloin Steak with Prune & Brydone Blue Sauce
Serves 4
4 tenderloin steaks (200-300g)
25g butter
1 tablespoon olive oil
100g Brydone Blue, crumbled
4 tablespoons cream cheese
1 can prunes
salt and freshly ground black pepper
Remove stones from the prunes and heat in pan with half the juice
from the can. Add salt and pepper to steak for taste. Melt butter
and olive oil in frying pan and fry the steaks for 2 minutes on
each side high temperature. Remove from pan and keep warm (in
aluminium foil with a towel wrapped around it). Add 1dl water to
the frying pan without rinsing. Add prunes, crumbled Brydone Blue
and cream cheese. Set heat on low and stir until all cheese has
melted. On pre-heated plates, dish 2 spoonfuls of sauce and lay
steak over. Serve with potato and broccoli.
Grilled Peaches with Creamy Blue Cheese & Honey
Serves 4
4 ripe but firm peaches
3 tablespoons caster sugar
4 tablespoons Manuka honey
200g Brydone Blue, crumbled
50g cream cheese
Preheat oven grill to 220˚C. Halve the peaches, discard stones and
place on a buttered oven tray. Sprinkle the peaches with sugar and
place under the grill until well browned. In a bowl, mix Brydone
Blue with cream cheese to form a paste. Distribute 2 peach halves
on 4 dessert plates, drizzle with honey and place a spoonful of
Brydone Blue paste to one side.
