Curio Bay Pecorino
Cheese & Wine: A match made in
heaven
Barrel fermented Chardonnay
Pinot Noir
Invercargill Brewery Beer: Wasp
Beetroot salad with Curio Bay Pecorino, Chickpeas &
Sun-dried Tomato Pesto
Serves 4
100g chickpeas
1 teaspoon salt
800g beetroot
3 cloves garlic, peeled
2 tablespoons olive oil
sea salt and freshly ground black pepper
3 sprigs thyme
15ml sherry vinegar
1 cup flat-leafed parsley, chopped
8 cherry tomatoes, halved
100g Curio Bay Pecorino, shaved
150g Sun-dried tomato pesto
Preheat the oven to 180¢ªC and grill beetroot with garlic and thyme
for
10 minutes or until crisp. Remove from oven and let cool down.
Drain
chickpeas in sieve. Add beetroot and vinegar into a large bowl and
mix
well. Add parsley, cherry tomato, chickpeas, Curio Bay Pecorino and
mix
together. Distribute over 4 serving plates and add a dollop
of
sun-dried tomato pesto over each plate.
Mixed Salad with Lamb, Curio Bay Pecorino & Mint
dressing
Serves 4
150g string beans
250g leg of lamb strips
50g butter
50g Curio Bay Pecorino
15g fresh mint
50g pine nuts
2 tablespoons (raspberry) vinegar
1dl tablespoons olive oil
1 red onion
1 tablespoon icing sugar
1 bag mixed salad (75g)
Cut ends off string beans and cook beans in boiling water with
plenty
of salt. Rinse with cold water in sieve and let leak. Meanwhile,
season
leg of lamb with pepper and salt and bake for 4 minutes with butter
in
frying pan. Cut lamb into thin strips. In blender, mix mint
leaves,
Curio Bay Pecorino, pine nuts, vinegar and olive oil into a
thick
puree. Season with salt and pepper. Slice onion into thick wedges
and
put in frying pan with butter. Sprinkle icing sugar over onions and
let
caramelize for 3 minutes. Distribute salad mix evenly amongst 4
plates
and divide string beans, onion, lamb and dressing.
Fettuccini Alfredo with Curio Bay Pecorino
Serves 4
1 tablespoon butter
2 garlic cloves, chopped
1 tablespoon flour
300g milk
300g Curio Bay Pecorino, grated
2 tablespoons cream cheese
2 teaspoons fresh parsley, chopped
salt and freshly ground black pepper
Melt butter in a medium sauce pan over medium heat. Add garlic;
cook 1
minute, stirring frequently. Stir in flour. Gradually add
milk,
stirring with a whisk. Cook 6 minutes or until mixture
thickens,
stirring constantly. Add 240g Curio Bay Pecorino and cream
cheese,
stirring with a whisk until cheeses melt. Toss sauce with hot
pasta.
Sprinkle with remaining 60g Curio Bay Pecorino and chopped parsley.
Add
salt and pepper to taste. Serve immediately.
