Tussock Creek Feta
Cheese & Wine: A match made in
heaven
Sauvignon Blanc
Pinot Gris
Invercargill Brewery Biman
Tussock Creek Feta with Melon, Olives, Toasted Almonds &
Mint
Serves 4
20g whole almond halves
200g fresh Tussock Creek Feta, cubed
3 teaspoons sherry vinegar
1 tablespoon icing sugar
1 ripe melon or watermelon, peeled, seeded, cubed and chilled
20 mint leaves
10 black olives
Freshly ground black pepper
Olive oil for drizzling
Heat frying pan on high heat and roast almonds. Remove and cool.
For the dressing, mix the vinegar and icing sugar in a large salad
bowl. Add melon, Tussock Creek Feta, mint leaves and olives. Mix
well with dressing and add freshly ground pepper to taste.
Distribute over 4 salad plates and sprinkle almonds over top.
Zucchini & Tussock Creek Feta Fritters & Greek
Yoghurt
Serves 4, 12 fritters.
4 zucchini, coarsely grated
¨ö teaspoon flaky sea salt
zest of 1 lemon
4 spring onions, chopped
60g flour
1 egg, beaten
2 tablespoons chopped flat-leafed parsley
200g Tussock Creek Feta, crumbled
¨ö cup tablespoon olive oil
170g Greek yoghurt
Mix zucchini, salt, zest and spring onions in a large bowl and
leave for 20 minutes. Mix in the flour and eggs then stir in the
parsley and Tussock Creek Feta. Fry large tablespoons of the
mixture in medium hot oil until bubbles appear on the top. Turn
over and fry until well browned on the other side, making sure the
fritters are cooked through. Remove and drain on paper towels.
Distribute onto 4 serving plates. Serve the fritters with a dollop
of Greek yoghurt.
Tortilla with Chicken & Tussock Creek Feta
Serves 4
250ml chicken stock
250g chicken breast filet
2 red capsicums
1 can diced tomato (400g)
2 cloves garlic
2 teaspoons oregano
2 tablespoons olive oil
8 flour tortillas (25cm diameter)
1 onion in rings
125ml sour cream
150g Tussock Creek Feta, crumbed
Preheat oven to 200¢ªC. Bring chicken stock to boil, and then turn
heat down, so that stock doesn¡¯t boil anymore. Cook chicken in
stock for 10 minutes. Open capsicums, and remove seeds and roast
them in a dry frying pan, then cut. In blender, mix capsicums, can
of diced tomato, garlic, oregano, and 100ml of the chicken stock
until it is a soft puree. Warm olive oil in frying pan and let the
sauce softly stew for 8-10 minutes. Season with salt and pepper to
taste. With a fork, pull the chicken into long threads. One by one,
roll the tortillas through the tomato puree and fill with chicken
and onion. Roll all tortillas and lie side by side in ovenproof
baking dish and sprinkle with Tussock Creek Feta and sour cream.
Bake in the oven for 20 minutes or until golden. Serve with a
light, fresh salad.
Chicken & Cashew Filo Parcels with Tussock Creek Feta
Serves 4
450g filo pasty
300g chicken, cooked and shredded
40g cashew nuts, diced
120g Tussock Creek Feta
olive oil
salt and freshly ground black pepper
Preheat oven to 160 degrees Celcius. In a bowl, mix the chicken,
Tussock Creek Feta and cashew nuts together. Season with salt and
pepper. Lay out 4 filo pastry sheets and rub with olive oil. Evenly
distribute the mixture over the 4 filo pastry sheets and fold into
a triangular parcel. Place parcels onto a greased oven tray and
bake for 20 minutes or until golden brown.
Alternative fillings: Chicken, Tussock Creek Feta and Cranberry
or Baby Spinach, Tussock Creek Feta and Pine Nuts.
