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Delight your taste buds with our range of Mediterranean style cheeses & dairy products – guaranteed to make any meal more delicious!
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For more information on our range of Cheeses, visit presidentaustralia.com.au
For more recipe ideas, visit lemnosfoods.com
BAKED CAMEMBERT
SPICY CHARRED CORN, FETTA & CHICKEN SOUP
Serves 4 // Preparation 15 mins // Cooking 25 mins Ingredients
Serves 4 // Preparation 15 mins // Cooking 15 mins
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Ingredients
Method
– 1 large leek, washed and finely sliced – 1 tbsp olive oil – 2 medium carrots, peeled and finely diced – 2 sticks celery, finely diced – 1 small bullet chilli, de-seeded and very finely chopped – 2 medium garlic cloves, crushed – 6 cups low salt chicken stock – 410g crushed tomatoes – 2 tsps ground cumin – 2 corn on the cob – 2 cups shredded chicken – 200g pack Lemnos Smooth Fetta – Crumbled sea salt and freshly ground black pepper
1 In a large pot on medium heat, add olive oil and sliced leek. Cook with the lid on, stirring occasionally for 5 minutes or until the leek is soft.
4 While the soup is cooking, remove outer skins and silks from corn cobs. Steam for about 10 minutes or until corn is tender.
6 Cook for another 10 minutes. Just before serving, crumble and stir through ¾ of Lemnos Smooth Fetta, allowing it to just melt.
2 Add crushed garlic, chilli, diced carrot and celery. Stir and cook for about 30 seconds or until garlic is fragrant.
5 Transfer corn to a hot frying pan and char gently on all sides. Using tongs to hold the hot corn, cut off the kernels and transfer to soup pot. Add shredded chicken and season to taste.
7 Serve immediately. Garnish with coriander leaves, remaining Fetta and lemon wedges to squeeze on top.
3 Add cumin. Allow to toast for a couple of seconds then pour in stock and crushed tomatoes. Bring to the boil and cook until vegetables are soft.
– Président Camembert 200g – 2 sprigs thyme – 1 tablespoon olive oil – 3 tablespoons honey – 4-6 figs – 60g crushed walnuts
3 Place Camembert on baking paper and score the top in a criss-cross pattern.
Method
5 Wrap Camembert with the baking paper and place into oven.
1 Preheat oven to 140°C. 2 Add a small dish of water to the bottom of the oven – this will help ensure the cheese doesn’t dry out.
4 Lay the thyme on top and drizzle with olive oil.
6 Place the cut figs onto a small lined dish, drizzle with 2 tablespoons of honey and put into oven. 7 Cook for 25 minutes. 8 Remove Camembert from oven and place onto a plate with figs. Drizzle with remaining honey and crushed walnuts. Serve immediately.
At Président, we are just as passionate about making consistently outstanding cheeses as we were when we produced our very first Camembert. We want to inspire you with our love of cheese and show you how you can make any occasion special with Président!
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