Vintage Style Feta
Cheese & Wine: A match made in
heaven
Full bodied Pinot Noir
Cabernet
Sauvignon
Merlot
Invercargill Brewery Pale Ale: Stanley Green
Risotto with Pumpkin & Vintage Style Feta
Serves 4
300g pumpkin
1 onion
I clove garlic
20g fresh Italian mixed herbs
3 tablespoons pine nuts
3 table spoons olive oil with garlic & chilli pepper
300g risotto rice
1dl med dry sherry
1 cube vegetable stock
150g Vintage Style Feta, crumbled
1 tablespoon butter
50g Curio Bay Pecorino
Wash, peel and cut pumpkin into small blocks. Peel onion and garlic
and cut finely. Chop up Italian mixed herbs (excluding rosemary).
In a dry wok, roast pine nuts and let cool down on a plate. Warm 2
tablespoons oil in wok and fry pumpkin for 3 minutes. Set pumpkin
aside to cool. Pour the rest of the oil into the pan and slowly fry
onion and garlic. Add rice and keep stirring until grains are
glazed. Pour in sherry and ¾ of the Italian herbs. Crumble stock
cube over the rice and when all sherry has dissolved, add 4dl
water. Let rice slowly cook for 15 minutes until almost cooked
through. Keeping stirring and adding 4dl of water as the rest
dissolves. Add pumpkin and slowly let cook for another 5 minutes.
Add butter, pecorino and half of the Vintage Style Feta and pine
nuts. Remove from heat and leave for another 5 minutes. Distribute
evenly amongst 4 plates and sprinkle remaining Vintage Style Feta
and pine nuts over the top.
Vintage Style Feta, Roasted Pumpkin, Kumara and Rosemary
Salad
Serves 4
120g Vintage Style Feta
400g pumpkin, cubed
400g kumara, cubed
400g parsnip, cubed
400g fettuccine pasta
2 tbs rosemary, chopped
crushed garlice
olive oil
pinenuts, toasted
salt and freshly ground pepper
grilled chicken breast (optional)
Drizzle garlic, olive oil and rosemary over the pumpkin, kumara
and parsnip cubes in a roasting dish and roast at 200 degrees
Celcius for 12-15 minutes, turning once. While the roasties are
cooking, cook the fettuccine as per instructions, drain and place
in a serving bowl. Toss in the roast vegetables, Vintage Style
Feta, pinenuts and season with salt and pepper. Serve immediately
as is or with grilled chicken breast.
