Recipe

Perfectly creamy and Perfectly classy......

BUTTERNUT, SPINACH
& CHEDDAR LASAGNA.
Ingridients
2 medium butternuts
2 Tbsp olive oil
1 sprig rosemary
Salt
Pepper

Bechamel:
•500ml milk •500ml vegetable stock
•4 cloves garlic, squashed •250g frozen spinach, thawed and drained
•6 sprigs thyme completely
•2 sprigs rosemary •200gs President White Cheddar 4 MAT, finely
•40g butter grated
•¼ cup flour •Salt
•Pepper
•250g dry lasagna sheets

Method:
1. Preheat the oven to 190C.
2. Peel you butter nuts and slice them into 1cm thick slices, discarding the seeds.
3. Place on a roasting tray. Drizzle with olive oil and a sprinkle of salt and pepper. Toss
and roast until al dente, about 30 minutes.
4. Add the milk, garlic, thyme and rosemary to a saucepan and bring to simmer. Turn
off the heat and allow it to infuse for 10 minutes, then strain, discarding the garlic,
thyme and rosemary.
5. Heat the butter in a pan, whisking occasionally under it is light golden. Add the flour
and whisk until smooth for about 2 minutes, and until the flour taste has cooked out.
Start adding your milk and vegetable stock, alternating a dash at a time, whisking
continuously until you have used up all of your liquids.
6. Add the white cheddar and whisk until combined, then stir through the spinach.
Season to taste with salt and pepper.
7. Grease a dish (approximately 22cm x 32cm).
8. Start by spreading a quarter of the bechamel over the base of the dish. Top lasagne
sheets then 1 third of butternut. Repeat until you just have the last quarter of
bechamel on top.
9. Then finish with the remaining grated white cheddar.
10. Bake in the oven
TUSCAN BAKED CHICKEN IN A CREAMY
ONION MARMALADE SAUCE
Ingridients
•30ml olive oil •½ tsp dried thyme
•4 chicken drumsticks & 4 chicken thighs •½ tsp dried oregano
•Salt •100g sundried tomatoes, roughly chopped
•Pepper •1 Tbsp tomato paste
•1 onion, sliced •½ cup chicken stock
•4 cloves garlic, finely sliced •1 x 230g tub President Thick & Smooth Onion
•1 tsp paprika •Marmalade Cream Cheese

Method:
1. Preheat the oven to 175C.
2. Heat the olive oil in an oven proof dish/pan over a medium-high heat on the stove
top.
3. Season the chicken pieces generously with salt and pepper. Once the oil is hot, add
the chicken pieces skin side down. Allow them to go golden and caramelize all
over.
4. Remove the chicken from the pan and turn the heat down to medium-low.
5. Add the onions and sauté for 8 minutes, until softened. Add the garlic, paprika,
thyme & oregano and sauté for a further 3 minutes.
6. Add the sundried tomatoes and tomato paste. Stir until well combined.
7. Add the chicken stock and President Thick & Smooth Onion Marmalade Cream
Cheese. Bring to a boil and whisk so it completely incorporated. Add the chicken
pieces, skin side up, and place in the oven. Allow to bake for 45 minutes, until the
chicken is cooked through. If the chicken skin is going too dark, cover the dish with
tin foil.
8. Serve hot, topped with fresh basil.
SPINACH & FETA STUFFED PASTA
WITH TOMATO SAUCE.
Ingridients
Filling
2 Tbsp (30ml) olive oil
1 onion, peeled and finely diced
2 garlic cloves, crushed
500g spinach, blanched and finely
chopped
1 Tub 230g Président Thick & Smooth
Cream Cheese
1 Tub 400g Président feta cheese,
crumbled
3 Tbsp (45ml) readymade pesto
Tomato Sauce:
3 Tbsp (45ml) olive oil
1 onion, peeled and finely diced
2 tsp (10ml) paprika
1 small red chilli, deseeded and finely
chopped (optional)
1 x 410g can chopped tomatoes
1 x 410g tomato passata/purée
2 tsp (10ml) sugar
125ml water
Salt and milled black pepper

Method:
Filling:
1. Heat the oil in a pan and gently fry the onion and garlic for 3-5 minutes, and add the
cooked, finely chopped spinach. Turn off the heat and add the cream cheese, feta
cheese, pesto, parsley and mix well. Season with milled black pepper.
2. Fill the cooked pasta shells with the spinach mixture and set aside.

Tomato Sauce:
1. Heat the oil in a wide, ovenproof skillet and fry the onion for 5 minutes. Add the
paprika, chopped tomatoes, tomato passata, sugar, water and chilli (optional) and
simmer for 10-12 minutes. Season with salt and pepper.
To assemble:
1. Preheat the oven to 180C.
2. Arrange the stuffed pasta shells on top of the tomato sauce in the skillet/pan.
3. Bake in the oven for 15-20 minutes, or until heated through.
Macaroni and Cheese with
Crunchy Bacon Topping.
Ingridients
•300g President Mature Cheddar, •4 Bay leaves
grated •100g President Salted Butter Brick
•500g Streaky bacon •100g Cake flour
•500g Penne pasta •Handful fresh parsley, chopped
•1L (4 cups) Parmalat Everfresh Milk •100g Ciabatta coarsely crumbed
•10ml (2 tsp) Black pepper
•½ Onion, sliced

Method:
1. Preheat oven to 180°C. Place the streaky bacon on a baking tray and roast in the
oven for 20 minutes or until crispy. Roughly chop the bacon and set aside.
2. Bring a large pot with salted water to the boil, cook the penne pasta for 6-8 minutes
or until al dente. Drain and set aside.
3. Heat the milk in a saucepan over medium high heat. Add the black pepper corns,
onion and bay leaves. Cook until it just starts to boil. Remove from the heat. Strain
and discard the aromatics.
4. Heat the butter in a medium saucepan, add the flour, stirring until combined. Add the
milk and whisk until boiling point or until all the flour is cooked out, and a thick
consistency. Add 200g President Mature Cheddar and whisk continuously until
melted.
5. Add the penne pasta, half the bacon and parsley. Toss until well combined. Place the
pasta mixture into a large casserole dish.
6. In a bowl combine the ciabatta crumbs, remaining bacon and President Mature
Cheddar cheese. Crumble this mixture on top and bake for 10 minutes or until golden
brown and crisp.