RECIPES

There are infinite uses for cheese in cooking; here are some of our favourites

Vintage Club Cheese Scones

 

Ingredients

500g Kenilworth Dairies Vintage Club Cheese

500g Tub Kenilworth Dairies Natural Yoghourt

5 cups S/R Flour

135g butter

½ teaspoon salt

A little milk to add with yoghurt

Add chopped parsley if desired

 

Procedure:
  • Preheat oven to 200 degrees.
  • Grate Kenilworth Dairies Vintage Club Cheese.
  • Place in s/f flour, salt and herbs (if using) and mix.
  • Add 400g of the grated cheese and mix.
  • Lightly knead the butter into the mixture.
  • Add 400g of the grated cheese and mix.
  • Add the Kenilworth Dairies Natural Yoghurt and mix.  If it needs a little more liquid add a little milk.
  • Shape dough to about 3cm high and into square shape.  Cut into 15.
  • Place remaining grated Kenilworth Dairies Vintage Club cheese on top of 15 shapes.
  • Butter baking dish.
  • Place the 15 shapes onto baking dish.
  • Turn down oven to 180 degrees and cook until brown on top. (Approx 25 to 30mins).

 

Delicious served with butter & Terra Australis Bush Chutney (made in Maleny).

 

Poppa’s Cafe Recipe

Kenilworth  Fetta Salad

 

Ingredients

200g Kenilworth Dairies Fetta Cheese (cubed)

Olive Oil

Fresh Basil (6 to 8 leaves torn by hand)

Fresh Garlic (1 to 2 cloves finely chopped)

1/2 Red Onion (chopped)

½ Green Cucumber (cubed)

2 Ripe Tomatoes (cubed)

2 tablespoons Black Sliced Olives

2 tablespoons juice from the bottle of the Black Sliced Olives

Pepitas (a good handful)

Lettuce Mix (a good handful any type)

 

Procedure:
  • Place the cubed Kenilworth Dairies Fetta, chopped Fresh Garlic and torn fresh basil into a large dish.
  • Pour enough Olive Oil over the Kenilworth Dairies Fetta Cheese to wet the contents.
  • Mix the contents.
  • Add the cubed tomato and cucumber and mix.
  • Add the sliced black olives and mix.
  • Add in the juice from the bottle of sliced black olives and mix.
  • Place a handful of lettuce mix on the bottom of a plate.
  • Place the amount of salad required on top of the lettuce.
  • Drain a little juice on top.
  • Cover with Pepitas.

Enjoy

 

 

 

Poppa’s Cafe Recipe

Kenilworth Dairies Garlic & Pepper Aussie Damper

Ingredients

500g Kenilworth Dairies Garlic & Pepper Cheese

Approx 2 cups cold water

5 cups S/R Flour

1 cubed Tomato

135g Butter

½ teaspoon salt

Add chopped parsley if desired

 

Procedure:
  • Preheat oven to 200 degrees.
  • Grate Kenilworth Dairies Garlic & Pepper Cheese.
  • Place in s/f flour, salt and herbs (if using) and mix.
  • Lightly knead the butter into the mixture.
  • Add 400g of the grated cheese and mix.
  • Add the cubed Tomato to the mix
  • Add the cold water slowly to mix and mix as you pour until mixture moist.
  • Shape dough to about 3cm high and into square shape.  Cut into 15.
  • Place remaining grated Garlic & Pepper cheese on top of 15 shapes.
  • Butter baking dish.
  • Place the 15 shapes onto baking dish.
  • Turn down oven to 180 degrees and cook until brown on top. (Approx 25 to 30mins).

 

Delicious served with Kenilworth Dairies Premium Vintage Cheese, Qld Swiss Cheese, Sweet Chilli & Coriander Cheese cut into cubes with a light salad and Spicy Tomato Relish.

 

Sweet Chilli Sour Cream & Bell Peppers Cheese Fingers

 

Ingredients
450g Kenilworth Dairies Sweet Chilli Sour Cream & Bell Peppers Cheese

3 egg yolks

10ml Worcestershire Sauce

10 ml Mustard

2 Tablespoons chopped Parsley

¼ cup semi-dried tomatoes, chopped

600ml Cream

Approx 16 slices of Multi-grain bread

Garlic Butter for frying

 

Procedure:
  • Blend the Kenilworth Dairies Sweet Chilli Sour Cream & Bell Peppers Cheese, egg yolks, sauce and mustard until smooth.
  • Add the parsley, semi-dried tomatoes and cream and blend.
  • Spread the cheese mix over 8 pieces of the bread slices. Join the bread together with the other 8 pieces to form 8 sandwiches.
  • Melt the garlic butter and cook the sandwiches by turning until they are golden brown.
  • Cut the sandwiches into fingers.
  • Garnish with parsley.
    Enjoy

 

 

Kenilworth Dairies Tuscany Romano Cheese and Spinach Pasta

Ingredients

125g Kenilworth Dairies Tuscany Romano Cheese

200g Ricotta

400g Orecchiette or Farfalle Pasta

85g Baby Spinach Leaves

1/3 cup Toasted Pine Nuts

½ cup Shredded Basil Leaves

2 Tablespoons Olive Oil

1 teaspoon Grated Lemon Rind

1 pinch Sea Salt

 

Procedure:
  • Place Pasta in a large saucepan of boiling water and cook until al dente.
  • While the pasta is cooking, combine Kenilworth Dairies Tuscany Romano, Ricotta, Spinach, Pine Nuts, Basil, Olive Oil and Lemon Rind in a large serving bowl.
  • Toss with warm Pasta and serve with Lemon Wedges.
  • Sprinkle with extra Kenilworth Tuscany Romano Cheese if so desired.

 

Serves 4

 

Kenilworth Dairies Vintage Club Crusty Meatballs

 

Ingredients

125g Kenilworth Dairies Vintage Club Cheese (grated)

250g Minced Steak

1 cup quick cooking oats

1 can baked beans

2 only multigrain rolls (cut into small squares)

1 egg

1 tablespoon Queensland Special Mustard

1 tablespoon Worcestershire Sauce

1/8th Cup Chopped Fresh Parsley

1/8th Cup Chopped Fresh Basil (tear Basil as flavour changes if chopped)

1/2 teaspoon Sea Salt

Sauce

Reserved Tomato Sauce from the Baked Beans

2 Tablespoons Butter

1 Teaspoon Sea Salt

Black Pepper to taste

4 large Onions sliced

2 medium Carrots sliced

2 tablespoons Wholemeal Flour

2 Cups water

 

Procedure:
  • Place the Baked Beans into a sieve and drain over a bowl for 15mins.
  • Place Mince, Baked Beans, Quick Cooking Oats, Fresh Parsley and Basil, Egg, Mustard, Sea Salt and Worcestershire Sauce into a bowl.
  • Shape the mixture into at least 16 balls.
  • Place in the base of a shallow casserole dish.
  • Pour over the Sauce. Bake at 200C for approx 15mins.
  • Remove and top with Bread. (Cut the rolls into square pieces).
  • Sprinkle the grated Kenilworth Dairies Vintage Club Cheddar Cheese on top of the bread.
  • Bake for a further 10 mins at 180C.

Enjoy

 

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