Show modern culinary flair by popping pieces of Mary Macon in next time you are making Fried Rice, Risotto or Creamy Carbonara to give a new taste sensation.
- 200gms unsliced solid loaf of bread (Grains & Seeds Sourdough was used here but any bread from Turkish to Multi Grain will do)
- 50gms spreadable cheese
- 250gms Mary Macon cut into bite-size bits
- Sweet Lychee Chilly Sauce*
- light salad to serve
METHOD
Pre-heat oven to 180 deg (fan-forced). Cut bread into half length-way then into 1.5 to 2cm wide strips. Top each bread strip with plenty of cheese. Place some Mary Macon on the cheese and pop into oven for 15 minutes or until Mary Macon is cooked, cheese is just browning and bread is slightly toasty. Serve with Sweet Lychee Chilly Sauce for dipping and light salad.
Mary Macon Bites with Sage Butter
Haloumi and Mary Macon Skewers
- 100gms of Mary Macon cut into bite-size bits
- 100gms of haloumi cheese cut into bite-size bits
METHOD
Thread alternating Mary Macon and haloumi on to skewers keeping sides of cheese level so it will grill evenly. Grill on BBQ until Mary Macon is cooked and haloumi is browned. Serve hot. Great with cold beverages.
Tip: if using wooden skewers, soak in water first to stop them from burning when cooking.
- 250gm punnet of Strawberries, cut into quarters*
- 1 bunch of rocket
- 1 bunch of salad
- 150gms of Blue Cheese, crumbled*
- 60ml of Light Balsamic*
METHOD
Cut Mary Macon into small squares and fry for one minute heat until cooked. Combine the strawberries, rocket and salad and toss gently. Add Mary Macon and Blue Cheese then drizzle with Balsamic. Serve immediately as this kind of yumminess should not be delayed.
- 40gms of Mary Macon
- Half a Nectarine sliced thinly
- Two thick slices of Sour Dough
- Enough Swiss Cheese to cover the Sour Dough
- Dijon Mustard
- Olive Oil
Cook Mary Macon and nectarine in pan with a little oil. Take out when Mary Macon is cooked and nectarine is caramelised. In same pan, place one slice of sour dough, top with cheese, Mary Macon and nectarine. On other slice of sour dough, spread mustard then place on top of sandwich mustard side down. Turn sandwich over when cheese starts to melt. Cook for a few more minutes until sour dough is crispy. Enjoy!
- 250gms Mary Macon
- bunch of fresh asparagus
- bunch of fresh broccolini
- 150gms of fresh beans
- Caramelised Lychee Balsamic Vinegar*
METHOD
Take a small strip of Mary Macon and wrap around one sprig of asparagus, broccolini or bean. Make sure the Mary Macon overlaps. When all are wrapped, place overlapped side down on frying pan with just a drizzle of oil. Cook until Mary Macon has fused, then carefully flip greens in pan and drizzle with a small amount of Caramelised Lychee Balsamic Vinegar. Keep turning greens until they are al dente. Serve with a light lacing of Caramelised Lychee Balsamic Vinegar.
*Caramelised Lychee Balsamic Vinegar and other delicious Lychee Divine products can be found at www.lycheedivine.com.au
Mary’s Macon and Eggs Breakfast
- Mary Macon
- Eggs
METHOD
Cook Mary Macon like bacon. Serve with eggs. Toast optional.
- One carrot peeled
- Half a small sweet potato peeled and cut bite-size chunks
- Cooking oil, salt and pepper to taste
- Good pinch of grounded cumin seeds
- Small pinch of grounded nutmeg
- 150gms of Mary Macon
- Baby spinach leaves
- Toasted pine nuts
- Crumbled fetta cheese
Pre-heat oven to 180. Coat pumpkin, carrot and sweet potato in oil, salt, pepper, cumin and nutmeg. Roast vegetables until cooked. Meanwhile, fry Mary Macon. Place on handful of Baby Spinach Leaves on plate and add vegetables and Mary Macon. Top the salad with Pine Nuts and Fetta. Salad dressing of your choice optional.
- One sheet of puff pastry
- ¼ cup of caramelised onion
- 40gms of Mary Macon
- 60gms of Tomato’s thinly sliced
Pre-heat oven to 200 degrees. Cut pastry in to squares. Spread a little caramelised onion in the centre of each pastry, then small bits of Mary Macon and top with tomato. Cook for 15 minutes.
- 500gms of Hervey Bay (or Fraser Coast) Scallops
- 250gms of Mary Macon
- 1 tsp butter
- 1 tsp plain flour
- 2 cloves of roasted garlic
- 200ml thickened cream
METHOD
Take one scallop and wrap with one strip of Mary Macon until overlaps. Continue with remaining scallops and Mary Macon. Melt butter in small saucepan on medium heat then add flour. Stir for one minute to cook and toast all the flour. Add roasted garlic* and stir through then take pan off the heat and pour in cream. Mix cream through garlic mix then put back on heat and bring to simmer. Continue simmering until sauce thickens. Meanwhile, place Scallop Frolics in preheated frying pan, overlapped side down, covering with lid to keep moisture in. Cook until Mary Macon fuses then turn Scallop Frolics over and cover again with lid. Once cooked through, pour creamy roasted garlic sauce on plate and pop Scallop Frolics on top.
* To create roasted garlic, take a whole bulb and cut the tips of each clove to expose flesh. Drizzle with olive then wrap bulb in alfoil. Place garlic in oven on 180 degrees for 45 minutes (more than one bulb can be cooked at the same time). Leave to cool then squeeze centres out of roasted garlic clove shells.
Mary’s Mac and Cheese
- 200gms of Pasta Curls
- 100gms of Mary Macon
- 40gms of butter
- 1tbs of plan flour
- 250gms of Mascarpone Cheese
- 1 cup of grated Mozzarella Cheese
- 1 cup of grated Tasty Cheese
METHOD
Cook pasta in pot as per packet instructions. Drain pasta then put pot back on to heat. Cook Mary Macon and butter for one minute. Add flour and cook for further minute. Turn heat down to low, add the cheeses and stir until all have melted. Add the pasta back into the Mary Macon cheese mix and stir through to coat all of the pasta. Serve while still hot and cheesy. Perfect pick me up when there is a chill in the air.
- 250gms of Mary Macon
- Bunch of fresh kale
- 1 heaped tablespoon of pine nuts
- 2 teaspoons of Balsamic vinegar
METHOD
Cut Mary Macon into strips and start to cook in frying pan. Chop kale up into chunks and, when Mary Macon is half way through cooking, add the kale with a splash of water then pop a lid on. Meanwhile, place pine nuts in frying pan on medium to low heat and gently toast. When Mary Macon and kale are almost cooked, pour in vinegar and stir through. Serve Kale and Mary Macon topped with toasted pine nuts.