Washed Rouge:
Stuffed Baked Potatoes
Ingredients:
200 grams Kaimai Washed Rouge Cheese, 4 baked potatoes with insides removed, 1 finely
chopped onion, 2tsp paprika, ¼ cup butter, ¼ cup cream, salt and pepper to
taste.
Directions:
Bake potatoes for 45-60 minutes at 180. Once cooled cut lengthwise and remove
the insides while leaving the skin intact.
In a large mixing bowl combine the potato insides with the remaining
ingredients and grill to melt cheese until tops are brown. Great with an ice
cold beer at a bbq.
Crumbly Blue: Kaimai Blue
Cheese Crusted Sirloin Steak
Ingredients:
Four 200 gram Sirloin Steaks, 250 grams Kaimai Crumbly Blue Cheese. 500ml Red wine ½
cup brown sugar, 1 tsp cinnamon, 5 dates chopped.
Directions: Make the red wine sauce first by bringing
wine and sugar to the boil. Once sugar melts reduce heat and simmer until it
gets slightly thick and alcohol is evaporated. Then add cinnamon and dates. Set
aside. Grill steaks to your liking at
the last minute top with crumbly blue cheese and let rest. Top with red wine sauce. Great served with a hearty Merlot.
Feta: Kaimai Feta and Kalamata Olive Salad with Grilled Chicken Breast
Ingredients: 500 grams chicken breast, Moroccan spice, 500 grams salad mix of your choice, 1 cup Kalamata olives, 2 tomatoes cut into
wedges, 1 red onion sliced thinly, half of a telegraph cucumber cut into cubes,
and half a carrot cut into thin strips.
Lemon
Vinaigrette:
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons minced fresh oregano (or 1/2
teaspoon dried oregano)
- 2 garlic cloves, minced
- 1/2 teaspoon sugar
- 1/4 teaspoon fresh ground pepper (to
taste)
- 1/8 teaspoon salt (to taste)
Directions: Marinate the chicken breast
in the moroccan spice before grilling until cooked, then cut into thin strips.
Prepare the dressing first by whisking all ingredients together in a large
bowl. Next make the salad by combining all the ingredients together in a
large bowl, including the Kaimai Feta. Place the chicken on top of the salad
and add the dressing just before serving. Great paired with a nice Sauvignon
Blanc.
Brie: Stuffed chicken Breast with Kaimai Brie, pesto and prosciutto
Ingredients: 4 chicken breasts boneless/skinless, 250
grams sliced Kaimai Brie, 200 grams prosciutto, 1cup basil pesto (store bought or
home made)
Directions: Slice the chicken breasts lengthwise to open them up to stuff the cheese and pesto
inside. Then wrap them with the prosciutto to seal them closed. Bake for 35-45
minutes at 180 or until juice runs clear.
Great with any dry white wine.
Camembert: Kaimai Camembert Filo Parcels with
Cranberry Sauce
Ingredients:200 grams Kaimai Camembert cheese, 100g shelled walnuts, 1 bunch of fresh chives,
1 lemon, 4 large sheets of filo pastry, 1 tsp olive oil
Directions: Tear the Kaimai Camembert into the food processor with the walnuts and half the chives finely
grate in the lemon zest and blitz until combined. On a clean surface,fold each sheet of
pastry in half width ways. Add ¼ of the
mixture across the bottom of one folded sheet in a sausage shape, push
your thumb into the centre to make a space for the filling to expand as it
cooks, and roll it up really loosely, like a long cigar. Repeat until you have four parcels. Rub each with olive oil and put into the
frying pan, turning until golden and crispy.
Serve on a green salad with cranberry sauce. Excellent paired with a glass of Pinot
Grigio.
Creamy Blue: A Versatile blue cheese sauce
Ingredients: 2
shallots chopped finely, 4 tablespoons butter, 6 ounces Kaimai blue cheese, ½ cup heavy cream, 1/4 teaspoon pepper
Directions: Cook the
shallots in the butter until soft, about 7 or 8 minutes. Don't brown them. Mix in the Kaimai blue cheese
using a fork to smash it into the butter and eventually form a smooth paste.
Add the heavy cream and mix well. Heat to just below boiling. Stir in pepper
and serve warm. Great with steak, veggie fritters or chicken.