Recipes and Styling Ginny Grant / Photography Aaron McLean
Helen and Richard Dorresteyn of Clevedon Buffalo were the first people to farm buffalo in New Zealand and are famous for their Italian-style cheeses and yoghurt. This new-to-the-market cheese is a beautifully creamy number, meltingly soft and marinated in olive oil, thyme and roasted garlic. It’s easily spreadable and has a light, tangy flavour.
It’s such a brilliant product that I am loathe to play around with it, instead keeping the preparations simple to allow the flavour to shine through – although it (and some of that delicious oil) does go well tossed through a tangle of spaghetti with some chilli flakes and a few herbs, or dolloped onto an Italianstyle frittata with seasonal vegetables.
|1.||Cook ½ cup lentils (I used beluga, but Puy are also good) until just tender|
|2.||While still warm, toss with a dressing of 2 teaspoons Dijon or other mild mustard, 1 tablespoon red wine vinegar and 3 tablespoons extra virgin olive oil (or use oil from the marinated cheese jar)|
|3.||Cut 4 zucchini into rounds and fry in olive oil until just tender.|
|4.||Toss with the lentils and add plenty of fresh herbs such as parsley, mint and basil.|
|5.||Dollop on some of the cheese and serve.|