8th August, 2005

JAMIE CROOKIVER (aka James Crook)

My mother-in-law lives in the Victorian country town of Meredith, and the last couple of times she's visited she's brought with her a jar of marinated goat's fetta from the Meredith Dairy - a habit I encourage!

PICTURE: James Crook "The rich colours of this dish are amazing, with the white of the cheese providing beautiful contrast to the red tomatoes and the dark green spinach."

This cheese is a soft and mild feta marinated in quality olive oil and herbs. It's fantastic on biscuits by itself but it can also be used to make this easy and aromatic pasta dish. If you aren't lucky enough to have rellies in Meredith you can use a jar of marinated fetta from the supermarket or deli - cow's milk fetta is fine.

CHICKEN AND GOAT'S CHEESE PASTA

INGREDIENTS:
1 jar Meredith Dairy marinated goat's fetta (or a jar of marinated fetta of your choice.)
2 chicken breast fillets
1 small tub sundried tomatoes
A large handful baby spinach leaves
3 cups dried penne pasta

METHOD:
Put the pasta on to boil in some salted water. If you time it right it will be ready right when we need it.

Cut the chicken into small strips and fry gently in some olive oil in a large pan. After about ten minutes or once it's cooked through add the sundried tomatoes and empty the entire jar of marinated feta, including the oil and herbs, into the pan. Stir gently for a couple of minutes. The cheese will break up and coat the other ingredients, but try not to crush it too much. Add the baby spinach leaves and the cooked, drained pasta, toss gently.

The rich colours of this dish are amazing, with the white of the cheese providing beautiful contrast to the red tomatoes and the dark green spinach. You want to serve this as soon as the spinach is slightly wilted, don't leave it too long or the green will shrink away to nothing.

Serve with a semi-sweet white wine like a frontignac. Fantastic!