minutes or until a skewer

18

For more recipe ideas, visit lemnosfoods.com

Delight your taste buds with our range of Mediterranean style cheeses & dairy products – guaranteed to make any meal more delicious!

For more information on our range of Cheeses, visit presidentaustralia.com.au 19

SPICY CHARRED CORN, FETTA & CHICKEN SOUP

Serves 4 // Preparation 15 mins // Cooking 15 mins

– 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

Method

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.

2 Add crushed garlic, chilli, diced carrot and celery. Stir and cook for about 30 seconds or until garlic is fragrant.

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. 4 While the soup is cooking, remove outer skins and silks from corn cobs. Steam for about 10 minutes or until corn is tender.

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. 6 Cook for another 10 minutes.

Just before serving, crumble and stir through ¾ of Lemnos

Smooth Fetta, allowing it to just melt.

7 Serve immediately.

Garnish with coriander leaves, remaining Fetta and lemon wedges to squeeze on top.

BAKED CAMEMBERT

Serves 4 // Preparation 15 mins // Cooking 25 mins

Ingredients

– Président Camembert 200g – 2 sprigs thyme – 1 tablespoon olive oil – 3 tablespoons honey – 4-6 figs – 60g crushed walnuts

Method

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. 3 Place Camembert on baking paper and score the top in a criss-cross pattern.

4 Lay the thyme on top and drizzle with olive oil.

5 Wrap Camembert with the baking paper and place into oven. 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!

CAULIFLOWER CURRY

With winter weather in full swing, it’s the best time to break out the slow-cooker. Known as Cauliflower, or ‘Gobi’ curry, this vegetarian recipe is bursting with flavour, being the perfect winter warmer.

Difficulty – Medium // Spice Level – Mild // Cooking 1hr

– 1 tbsp. cooking oil – 1/2 large onion, sliced – 1/2 large onion, diced – 3 tbsp. Patak’s Tikka

Masala Curry Paste

– 500g cauliflower florets (medium size) – 100g canned diced tomatoes – 300mL water – 100mL fresh thick cream – For garnish, fresh coriander, chopped

Method

1 Heat the oil in a pan and fry the sliced onion until light golden brown.

2 Add the Patak’s Tikka Masala

Curry Paste and stir fry for a few minutes.

3 Add the diced onion and fry for 4 minutes until light brown.

Once the onions are golden, add the tomatoes, cauliflower florets, water and mix well. 4 Cook in a casserole pot with a lid or transfer to your slow cooker. Cook on high for 1 hour or on low for 2 hours.

5 To finish off, stir in the cream and garnish with fresh coriander. Enjoy!

21

COCONUT BUTTER CHICKEN CURRY

This classic butter chicken inspired curry replaces dairy for coconut milk. The aromatic flavours from the paste and coconut milk are to savour!

Difficulty – Easy // Spice Level – Mild Cooking 20 mins

Ingredients

– 1/4 jar of Patak's Butter Chicken paste – 50ml Water – 500g diced chicken – 400ml coconut milk – Cooked rice (to serve) – Patak's Mini Pappadums (to serve)

HINT: You can replace the diced chicken with vegetables such as cauliflower, sweet potatoes, carrots and zucchini to make it truly meatless.

Method

1 Heat oil in pan and add butter chicken paste. Cook gently for 1-2 minutes.

2 Stir in 50ml water and cook until water has evaporated.

3 Add diced chicken (or veggies) cook until sealed.

4 Pour in coconut milk and simmer uncovered for 15 minutes. When you think of the words Indian Cuisine and Family together, you come up with Patak’s. With over 60 years of expertise in the finest blend of Indian spices and herbs, Patak’s helps you cook restaurant style, authentic Indian meals in the comfort of your own home. You can start simple with a rich, creamy coconut-based curry combining aromatic spices or explore your cheffy side with a savoury curry. Trust us to do the hard work and infuse our products with pungent flavours, so that the remaining steps are left for you to do in a quick, simple, and delicious way.