Jumbo Shrimp in a Tarago River Gippsland Blue
Cheese and White Wine Sauce
6 oz of Tarago River Gippsland Blue
1 pound of raw jumbo shrimp in the shell
5 cloves of garlic chopped
1 tablespoon of Gwydir Extra Virgin Olive Oil
3 tablespoons of butter
3/4 cup of dry white wine
1 teaspoon of Cherikoff Pepperberries
pinch of cayenne pepper
salt and pepper to taste
In a heavy skillet (cast-iron preferably) on medium
to high heat add 2 tablespoons butter and oil and garlic. Brown the garlic slightly and
add the shrimp in the shell and the seasoning. Cook the shrimp on both sides,
when done remove from the pan and set aside.
Now de-glaze the bottom of the pan with the white wine and the 1
tablespoon of butter, let this reduce by a third. Turning off the heat add the
crumbled Gippsland Blue Cheese and place the shrimp back in the pan.
This is best served right out of the skillet with a
loaf of crusty bread and a bottle of Ripe Chardonnay.
Chicken Cordon Blue 'Sinfully Australian' Style
4 Very generous Slices of Tarago River Shadows of Blue
4 Boneless Skinless Chicken Breast
4 Slices of Ham or Cooked Bacon
2 Eggs beaten
1/4 Cup heavy cream
2 Cups of breadcrumbs
salt and pepper
1/4 cup fresh chopped parsley
*Easiest to work this recipe assembly line style.
Beat eggs and cream together in a soup size bowl.
Put all the breadcrumbs in another soup size bowl.
Place between two pieces of waxed paper the clean
chicken, pound until approximately 1/2 inch thick. Remove the chicken and
lightly dust with flour, lay chicken flat, face side down, side by side. Layer
the ham or bacon on the chicken breast first then the blue cheese. Roll the
chicken smallest end first, holding firmly dip into the egg and cream mixture
completely and then roll carefully into the breadcrumbs. Place on a
well-buttered and oiled baking dish and place in a pre-heated oven at 375
degrees. Bake about one hour turning the breast once over.
The chicken should be golden and crisp on the
outside and the blue cheese will ooze a bit. Sprinkled with the fresh parsley
before serving. The dish goes very well
with Ripe Merlot.
Artichokes with Tarago River Dairy Blue Orchid Cheese
3/4 of Tarago
Blue Orchard Cheese, crumbled (easier to crumble if very cold)
4 large globe artichokes, trimmed and
1 cup of seasoned
4 cloves of
garlic, finely chopped
1/2 cup of olive
1/2 cup of white
wine (on the dry side)
1/4 cup of fresh
chopped parsley (optional)
salt and pepper
2 cups of
1 lemon halved
Pre-heat oven to
350 degrees. Trim the stems and the ends of the outer artichoke leafs. Then
carefully remove the center section of the choke, getting all of the hairy
fibrous leafs in the middle of it. Rub it down with the lemon halves to prevent
In a bowl mix the
breadcrumbs, blue cheese, olive oil, wine, parsley and salt and pepper into
Spoon it into the
center of the artichokes and squeeze remaining lemon juice over the top. Put
them in a baking pan and water to the bottom of the pan and cover with foil.
Bake 30 to 40 minutes covered. Uncover the pan and place it in the broiler 3 to
5 more minutes or until the stuffing is brown. These can be eaten hot or cold.
Stuffed Beef Steak
Tomatoes with Tarago Orchard Blue Cheese
as above only substitute the artichokes with beef steak tomatoes.