Main Dishes

Poached Chicken and Crunchy Greens Salad with Cottage Cheese Ranch Dressing

Crunch into lunch with a mouth-watering combination of creamy summer salad and tender protein.

Ingredients

Serves 4
Prep and cook: 30 mins, plus cooling

  • 2 chicken breasts (about 600g)
  • 2 cups (500ml) chicken stock
  • 300g baby green beans, trimmed
  • 4 baby cos, leaves separated
  • 2 cucumbers, thinly sliced
  • 1 avocado, quartered
  • Dill sprigs and finely chopped chives, to serve

Cottage Cheese Ranch Dressing

  • 1⁄2 tub (125g) Brancourts Cottage Cheese
  • 2 tbsps extra virgin olive oil
  • 2 tbsps lemon juice
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped dill
  • 1 small garlic clove, finely grated
  • Finely grated zest of 1 lemon
Method

1. Place the chicken in a medium saucepan, add chicken stock and 3 cups (750ml) cold water, season with salt and pepper, then bring to a simmer over a medium-high heat. Immediately remove the chicken from the heat, cover and set aside for 1 hour to cool in poaching liquid. Shred and refrigerate until ready to serve.

2. Meanwhile, for the ranch dressing, process all ingredients and 2 tbsps cold water in a food processor until smooth. Season with salt and pepper.

3. Place the beans in a large bowl. Cover with boiling water and set aside for 5 mins. Drain and rinse under cold running water to cool.

4. Divide the cos, beans, cucumber, chicken and avocado among bowls. Drizzle with ranch dressing and scatter with extra herbs to serve.

NOTE: This chicken-poaching method is super easy. All you require is some time, and the result is delicious tender chicken!

TIP: Swap out the poached chicken for store-bought barbeque chicken if you’re short on time.

TIP 2: This recipe is great for work lunches. Prep everything on Sunday and have your lunches from Monday to Wednesday sorted!

Penne with Zucchini, Chilli and Basil

Transport your taste buds to summer in Italy, with this flavourful pasta dish of seasonal veg.

Ingredients

Serves 4
Prep and cook: 25 minutes

  • 400g penne pasta
  • 1 tub (125g) Brancourts Cottage Cheese
  • 75g parmesan, finely grated, plus extra to serve
  • 1⁄4 cup chopped basil
  • 1 tbsp lemon juice
  • Finely grated zest of 1 lemon
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 garlic cloves, finely chopped
  • 1 tsp chilli flakes
  • 2 small zucchinis, cut into 1cm thick slices
  • 150g baby spinach and kale mix
  • Chopped pistachios, to serve
  • Basil, to serve
Method
1. Bring a large saucepan of salted water to the boil for the pasta.

2. Cook the pasta according to the packet instructions until al dente. Reserve 1⁄2 cup (125ml) pasta water. Drain.

3. Combine Brancourts Cottage Cheese, parmesan, basil, lemon juice and zest in a bowl.

4. Heat the olive oil in a large deep frying pan over a medium heat. Cook the garlic and chilli, stirring occasionally, for 2-3 mins until fragrant. Increase the heat to medium-high. Add the zucchini and cook, stirring occasionally, for 2 mins. Add the spinach and kale mixture and cook, stirring, for 1-2 mins until wilted.

5. Add the drained pasta, reserved pasta water and cottage cheese mixture to the pan. Cook, tossing, for 1-2 mins until glossy.

6. Divide the pasta among bowls and scatter with pistachios, extra basil and parmesan to serve.

Smoky Beef Steak with Roast Sweet Potato, Charred Corn and Chimichurri

Get one-up on your midweek BBQ, with this mouth-watering plate of marinated steak and summer veg.

Ingredients

Serves 4
Prep and cook:

  • 70ml olive oil
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 4 x 200g beef sirloin or rump steaks, room temperature
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 800g (about) gold sweet potatoes, scrubbed, cut into 5mm rounds
  • 2 corn, husk and silks removed
  • 100g baby spinach
  • 1⁄2 tub (125g) Brancourts Protein+ Cottage Cheese, to serve
  • Lime wedges and coriander leaves, to serve

Chimichurri

  • 1 1⁄2 cup coarsely chopped coriander (about 1 bunch)
  • 2 garlic cloves, finely chopped
  • 1 long green chilli, coarsely chopped
  • 1 tsp dried oregano
  • 1⁄2 cup (125ml) extra virgin olive oil
  • 1 1⁄2 tbsps red wine vinegar
Method

1. Place 1 tbsp of oil, half the garlic and paprika in a shallow dish and stir to combine. Add the steaks and turn to coat. Set aside at room temperature for 30 mins to marinate (see note).

2. Preheat the oven to 220C, fan-forced. Line two oven trays with baking paper. Place the remaining 2 tbsps of oil, garlic, oregano and cumin in a large bowl, season with salt and pepper and stir to combine. Add the sweet potato and toss to coat. Arrange the
sweet potato on the lined tray and roast for 20-25 mins until golden and tender.

3. While the sweet potato is cooking, heat a barbeque or chargrill pan to high. Drizzle corn with 2 tsps of olive oil, season with salt and pepper and chargrill, turning occasionally, for 8-10 mins until charred and tender. Cool slightly, then slice the kernels from the
cob.

4. While the corn is cooking, make the chimichurri: process the coriander, garlic, chilli, oregano and olive oil in a food processor until smooth. Stir in the vinegar and season with salt and pepper.

5. Season the steaks with salt and pepper and chargrill for 2-3 mins each side or until the steak begins to blush. Rest for 3 mins.

6. Divide the sweet potato, steak, corn and spinach among plates. Dollop with cottage cheese and drizzle with chimichurri to serve.

TIP: Chimichurri can be kept in the fridge for up to three weeks. Make a double batch if you have the time! If coriander isn’t your thing, use parsley instead.

TIP 2: If you’re short on time, a store-bought chimichurri or salsa would suffice.

‘Better with Brancourts’ Mexican Power Bowl

Power through the day with a zesty latin spin on the healthy poke bowl – your body AND your taste buds will thank you!

Ingredients

Serves 4
35 minutes

  • 11⁄2 cups brown rice
  • 1⁄4 cup olive oil
  • 2 garlic cloves, crushed
  • 2 tsp each ground cumin and ground coriander (or 1 tbsp taco seasoning)
  • 800g Kent pumpkin, cut into wedges
  • 600g chicken breasts
  • 1 avocado, coarsely chopped
  • 1⁄4 red or white cabbage (about 300g), thinly shaved
  • 250g Brancourts Protein + Cottage Cheese
  • Coriander sprigs, to garnish
  • Toasted pepitas, to garnish

Smoky Chilli Dressing

  • 1⁄2 cup extra virgin olive oil
  • 2 red chillies, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp smoked paprika
  • 1⁄4 cup of lime juice, plus zest
Method

1. Preheat the oven to 220C, fan-forced. Boil the brown rice in a saucepan of boiling water for 25 mins until tender. Drain. Cover with a tea towel for 10 mins.

2. Combine 2 tbsp olive oil, garlic and spices in a large bowl. Add the pumpkin and toss to coat. Arrange on a
baking paper lined tray, season with salt and pepper and roast for 15 mins.

3. Add the chicken to the bowl with the marinade and set aside to marinate for 10 mins.

4. Remove chicken from marinade. Heat the remaining oil in a large frypan over medium-high heat. Cook the chicken for 2 mins each side until brown. Transfer to the tray with pumpkin and roast for 11-12 mins until chicken is cooked through and pumpkin is golden. Rest the chicken for 5 mins, then thinly slice.

Smoky chilli dressing:
1. Heat olive oil in a small saucepan over medium heat. Cook the chilli, paprika and garlic for 1-2 mins until fragrant. Remove from the heat. Add the lime zest and juice and stir to combine and season.

2. Divide the rice, chicken, pumpkin, avocado and cabbage among bowls. Dollop Brancourts cottage cheese on top and drizzle with the warm chilli dressing. Scatter with coriander and pepitas.

Lasagne with Brancourts ‘Bechamel’

The whole family will love every mouthful of this rich and aromatic Italian Classic (until it disappears!)

Ingredients

2 hours
Serves 6-8

• 2 tbsp olive oil
• 750g good quality beef sausages, casing removed, filling crumbled (or mince)
• 1 large onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 tbsp thyme or 2 tsp rosemary (chopped fresh or dried)
• 1⁄2 cup of wine
• 700ml tomato passata
• 500ml chicken or beef stock
• 1 bunch basil, plus extra to serve
• 6 lasagne sheets
• 2 cups shredded mozzarella
• 100g grated parmesan

Cottage cheese bechamel
• 500g Brancourts Cottage Cheese
• 1 egg, lightly beaten

Method

1. Heat olive oil in a large frypan over medium-high heat. Cook the sausage, breaking up the lumps with a spoon, for 10-12 mins until browned.

2. Caramelise the onion, stirring occasionally, for 5-6 mins. Add the garlic and rosemary and cook, stirring until fragrant. Deglaze with the wine and cook for 1 min or until reduced. Add the passata, stock and three- quarters of basil. Bring to a simmer.

3. Reduce the heat to medium-low and cook, uncovered, for 30-35 mins until sauce is reduced.

Cottage cheese bechamel:
1. Combine the cottage cheese and egg in a bowl and season with salt and pepper.

Assembling lasagne:
1. Spoon one-third of the sausage mixture over the base of a 1.5L ovenproof dish. Top with 2 lasagne sheets, trimming to fit. Layer with ‘bechamel,’ cheese, sausage, lasagne sheets and repeat.

2. Bake for 45 mins or until golden and cooked through. Set aside for 10 mins to cool.

3. Serve with a rocket and pear salad.

‘Better with Brancourts’ Veggie Soup with Cottage Cheese Whip

Brancourts transforms your favourite winter roast vegetables into a flavourful, creamy, belly-warming soup.

Ingredients

50 mins
Serves 4

  • 500g butternut pumpkin, diced 3cm chunks
  • 500g full cauliflower, diced 3cm chunks
  • 1 sweet potato, diced 3cm chunks
  • 1/3 cup olive oil
  • 2 leeks, white part, thinly sliced
  • 3 garlic cloves, crushed
  • 2 tsp finely chopped rosemary (or your favourite herb)
  • 1.25L chicken or vegetable stock
  • 75g cold butter, chopped
  • 1/3 cup pepitas and sunflower seed mix
  • Toasted sourdough, to serve

Cottage cheese whip:

  • 250g Brancourts Cottage Cheese
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice, plus zest
Method

1. Heat oven to 200C, fan-forced. Bake the pumpkin, cauliflower and potato on an oven tray lined with baking paper. Drizzle with half the olive oil, season with salt and pepper. Roast for 30 mins until golden. 

2. For the whip; combine Brancourts cottage cheese, olive oil, lemon juice, zest and 2 tbsp cold water in a small food processor (or with a whisk) and process until smooth. Season with salt and pepper.

3. Roast veggies for 20 min. Heat the remaining oil and cook the leek, garlic and rosemary in a saucepan, stirring occasionally, for 6-7 mins until soft. Add the stock and veggies. Reduce the heat to medium-low and cover for 10 mins. Remove from heat and blend until smooth, season to taste.

4. Melt butter in a frypan over medium-high heat. Add the pepitas and stir for 2-3 mins until brown. Combine with rosemary leaves and remove from the heat.

5. Serve soup with a swirl of the cottage cheese whip and drizzle with brown butter seeds.

TIP: Use up your veggies! Use substitutes such as potato, carrot, swede or parsnip, just aim for a total of 1.35kg raw vegetables.

MEAL PREP: this is a great one to make over the weekend. Store portions of soup in the freezer. Cottage cheese whip and brown butter seeds can be stored in the fridge for up to a week.

Spinach and Cottage Cheese Stuffed Chicken

This scrumptious roast chicken dish is destined to make it onto your list of weekly family favourites.

Ingredients
  • 4 large boneless, skinless chicken breasts
  • 500g of fresh spinach
  • 200g of Brancourts Cottage Cheese (Classic, Lactose free, Protein +)
  • Extra virgin olive oil
  • Masterfoods Chicken Seasoning
  • Fresh lemons
Method

Preheat oven to190°C.
Place each chicken breast on a cutting board. With one hand on top of the breast, carefully insert the tip of a sharp knife into the thickest part of the chicken breast then cut 3/4 of the way through it to create a pocket (without cutting all the way through).Place each chicken breast chicken between 2 sheets of cling wrap and flatten with a rolling pin. Remove chicken from cling wrap then rub all over and inside the pocket with the chicken seasoning.

Set the chicken aside while you make the filling. Wilt the leaves of your spinach by it in a colander inside your sink and pour boiling water over it from a kettle. Then pat the spinach dry with a paper towel before finely chopping it up. Place the chopped spinach into a bowl, drizzle olive oil over the spinach, spoon in the cottage cheese, squeeze in the juice of half a lemon and add a generous sprinkling of chicken seasoning. Mix well to combine.

Now spread open each breast like a book and fill them with your cottage cheese and spinach filling. Fold the breasts back up and secure each with cocktail sticks or string.

Heat some olive oil in a pan. Fry the chicken rolls until brown on the outside then place them straight into a baking tray and roast for 10-15 mins until cooked through.

Serve with a fresh green salad and a wedge of lemon (to squeeze over the chicken).
Serves 4

Cottage Cheese, Carrot, Zucchini and Basil Fritters

Chock full of creamy goodness and fresh, healthy vegies and to give you a satisfying and filling ‘crunch’.

Ingredients

Serves 4 (Makes 8 fritters)

  • 250g Brancourts Cottage Cheese (Classic, Lactose free, Protein +)
  • 2 free – range eggs, lightly beaten
  • 2 tablespoons shredded basil leaves
  • 1/3 cup plain flour
  • 1 zucchini (about 130g), coarsely grated
  • 1 carrot, (about 180g) peeled & coarsely grated
  • ½ teaspoon flaked salt
  • Cracked black pepper
  • 2 tablespoons olive oil

To serve

  • Extra cottage cheese
  • Whole baby basil leaves
  • Extra virgin olive oil
Method

In a bowl combine the cottage cheese, eggs, basil and flour. Stir well then add the zucchini and carrot, season with salt and pepper and stir again to combine.

Place a large frying pan over medium heat.  Add 1 tablespoon olive oil then using ¼ cup measure to make 4 fritters. Cook for about 3 minutes until the fritter feels firm enough to turn over with an egg slide and is golden. Cook the other side for 3 minutes.

Remove to a side plate and heat remaining oil then cook 4 more fritters.

Serve two fritters per person topped with extra cottage cheese, baby basil leaves and a drizzle of olive oil.

Creamy Mac and Cottage Cheese

The whole family will love this healthy twist on an irresistible old favourite. Easy to make (and eat).

Ingredients

Serves 4

  • 4 Cups Macaroni
  • 500gm Brancourts Cottage Cheese (Classic, Lactose free, Protein +)
  • 150 gm Grated Cheddar Cheese
  • 100 gm Sour Cream
  • 1 tablespoon Dijon Mustard
  • Salt and Pepper
Method

Preheat oven to 200°C (180°C Fan Forced)
Boil pasta according to packaging instructions but reduce cooking time by 1 minute.
Drain and pour back into the pan. Add salt and pepper to taste. In a separate bowl mix cottage cheese, dijon mustard and sour cream. Pour into pan with macaroni and mix through.
Pour mixture into a shallow ovenproof dish and cover with foil. Bake for 15 mins, then remove foil and bake for a further 10 mins until cheese is melted and golden.

Apple, Cranberry and Cottage Cheese Salad

Destined to be your new favourite salad. Tart fruit, peppery greens and creamy cheese in every mouthful.

Ingredients

Serves 2

  • 1 Pink Lady or Granny Smith Apple (depending on how sweet it needs to be).
  • 100g Dried Cranberries
  • Small bag Baby Spinach
  • 150g Brancourts Cottage Cheese (Classic, Lactose free, Protein +)

Dressing

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon wholegrain mustard
  • 2 teaspoons honey
  • 100g Walnuts
Method

Cut apple into quarters, leaving skin on and remove core. Slice Apple into thin slices.
In a medium size bowl, add baby spinach, apple, cranberries and mix through.
Spoon cottage cheese in teaspoon sizes over the salad.
Meanwhile, make Honey Walnut Dressing: Place oil, vinegar, honey, walnuts and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over salad.

Mattar Paneer Curry with Cheese and Peas

A mild but very tasty veggie curry that takes just 15mins to make and is perfect for leftovers the next day.

Ingredients

Serves 4

  • 250 gm Brancourts Cottage Cheese (Classic, Lactose free, Protein +)
  • 60g ghee
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons finely grated ginger
  • Pinch ground chillies
  • 1/2 teaspoon ground turmeric
  • 4 vine-ripened tomatoes, chopped
  • 150g fresh peas or frozen peas
  • 2 tablespoons chopped coriander
  • 1/2 teaspoon garam masala
  • Fresh coriander (leaves picked and stalks removed)
Method

Heat ghee in pan over high heat and add in onion. Stir until golden. Reduce heat, add garlic and ginger, cook for 1 minute, before stirring in all spices except garam masala.
Add tomatoes and 310ml (1 1/4 cups) water, and cook for 15 minutes or until tomatoes are pulpy. Stir in peas and cook, partially covered, for a further 15 minutes or until vegetables are tender.
Finally dollop in teaspoons of Brancourts Cottage Cheese and sprinkle garam masala and finally fresh coriander leaves.

Rustic Hasselback Potatoes

They look fantastic and they taste even better. It’s time to give your baked potatoes a tasty lift.

Ingredients

Serves 4

  • 4 large desiree potatoes
  • 1 medium orange sweet potato
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon flaked salt
  • 250g Brancourts cottage cheese (Classic, Lactose free)
  • 2 tablespoons snipped chives
  • 2 tablespoons chopped dill
  • Extra virgin olive oil to drizzle
  • Cracked black pepper
Method

Preheat oven to 180°C.

Make cuts about 2cm apart down the length of the potatoes and sweet potato. The aim is to not cut all the way through allowing the potatoes to stay connected.

Place the sweet potato onto a piece of foil (larger enough to wrap and seal) and, then 2 potatoes per piece of additional foil. Before sealing drizzle potatoes with olive oil and sprinkle with salt. Wrap and seal parcels.

Bake for 30 minutes then unwrap the foil to expose the potatoes and cook a further 20-30 minutes or until the potatoes are cooked when tested with a skewer.

While potatoes are cooking combine in a bowl the cottage cheese, chives and dill. Season to taste with salt and pepper. To serve spoon the cheese mix in between the potato slices. Drizzle lightly with olive oil.

Chicken, Cottage Cheese, Beetroot & Kale Salad

You’ll be the envy of all your colleagues with this delicious protein-packed salad.

Ingredients

Serves 1
Salad

  • 100g cooked chicken (cut into pieces)
  • 30g Brancourts Cottage Cheese (Classic, Lactose free)
  • 1/2 an orange, peeled then segmented
  • Diced beetroot (about a dozen pieces)
  • 1/4 small red onion, finely sliced
  • 2 handfuls kale
  • 50g cranberries
  • 10g pumpkin seeds
  • 10g sunflower seeds

Dressing

  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice or balsamic vinegar
  • 1 tablespoon of wholegrain mustard
  • Salt & black pepper
Method
Dressing
Simply whisk the olive oil, lemon juice, and mustard together in a small bowl.
Add salt & pepper (to taste) then set aside.
 
Salad
Place the beetroot, chicken, onion and orange segments (sliced in half) into a bowl then toss gently to combine.
 
Chop the kale into generous bite size pieces before laying it on your serving plate.
Top it with your tossed salad before spooning on generous dollops of cottage cheese.
Then sprinkle on the cranberries and seeds. 
 
Finish by drizzling on your mustard dressing.