A Cheese That Everybody Misses When They Are Following A Lactose Free Diet
Its tangy and savoury taste uplifts salads, grilled meats and cheese pies dishes. Authentic DODONI Lactose Free Feta is available now for those following a lactose free diet.
One of the challenges of being lactose intolerant is finding suitable replacements for cheese. Now I have tried my fair share of vegan and lactose free options. I am not going to talk about the bad ones but I will definitely let you know which ones are worth spending the money on as lactose or dairy free options to have a significant premium to regular cheese. But also, the ones that are easy to cook with deliver normal cheese like qualities that the whole family will enjoy. I am often lured by Jamie's Oliver recipes when trying to decide on what to cook. It's nothing to do with the apparent promise of it all being on the table in 15 mins or half an hour - in fact, it’s just because they taste great and are easy to cook. One of my favourites is Cypriot Chicken (Chicken stuffed with feta cheese, sun dried tomatoes, parsley, basil, and lemon zest) but after diagnosed with lactose intolerance it was off the menu. Because there wasn’t a lactose free feta available well, there was but it was nothing like a traditional feta cheese, just an awfully expensive imitation. Then one day whilst wondering the cheese isle of my local supermarket I spotted something different on the shelf. Dodoni Lactose Free Greek Feta. So, it found its way into my shopping basket and has remained on my weekly shopping list because it looks, smells, cooks & tastes like a traditional Greek feta. Just no lactose. My prayers to dairy free & gluten free living were answered.
So, the next time your having a family dinner make this Cypriot Chicken with pan fried veg and cabbage salad it will be a hit! And because your using Dodoni Lactose Free Greek Feta no one will ever know the difference. Enjoy!
Cypriot Chicken with Grilled Veg & Cabbage Salad
small bunch fresh flat-leaf parsley
small bunch fresh basil
8 sun-dried tomatoes in oil
2 cloves garlic
100g Dodoni Lactose Free feta cheese
zest of 1 lemon
4 x 180g chicken breasts, skin on and bone in if possible
4 sprigs fresh rosemary
Pan fried Broccolini & Vine Tomatoes
5-6 cloves of garlic
200g cherry tomatoes on the vine
A small bunch of fresh herbs. Such as thyme, rosemary, and bay leaves
250g of broccolini
8-10 jarred black olives, pitted
½ a small white cabbage
A few sprigs of fresh flat-leaf parsley & basil
½ a fresh chilli
Pile the parsley, basil, sun-dried tomatoes, with a drizzle of their oil and a pinch of pepper onto a chopping board. Crush or grate over 2 cloves of garlic before finely chopping everything together. Crumble over the Dodoni Lactose Free feta and the lemon zest and mix again.
Drizzle olive oil into frying pan and squash and add the unpeeled garlic cloves. Add the vine tomatoes and the herb sprigs. Reduce to a low heat.
Line up the chicken breasts, skin side down. Use a small knife to carefully fold back the fillets and cut a little pocket in each one, slitting and cutting down until you can open each breast out like a book.
Divide the filling into the middle of each chicken breast, pat it down, and then fold the chicken back over to cover. Use the rosemary sprigs to thread through the open side of the chicken. This will keep the chicken breasts closed and prevent the filling from spilling out, making handling much easier.
Add 2 glugs of olive oil to the empty frying pan. Using tongs, lay the chicken, skin side down, in the pan. Scrunch up a sheet of greaseproof paper under the tap. Flatten it out and tuck over the chicken. Leave to cook, shaking the pan every now and then.
Trim the ends of the broccolini and through into the pan with the tomatoes. Mix and toss, then add the olives
Remove the outer leaves of the cabbage half, the quarter and shred in food processor. Tip into a large bowl. Peel and half the onion, shred in the food processor with the parsley, basil & chilli. Squeeze the juice of 2 lemons into the bowl, add a few lugs of olive oil and salt. Toss and scrunch everything together.
When the first side of the chicken is browned up nicely, take off the greaseproof paper and turn the chicken breasts around carefully. Replace the greaseproof paper before putting a heavy pan on top of the chicken to push it down and help it crisp up.
Transfer the golden chicken to a serving board, pouring over the juices from the pan. Serve with warmed veg and cabbage salad