Jackal's Hill Fromage

RECIPES

Ricotta and Lemon Cake

Cooking time 30 min

Ingredients

  • 175g Butter, softened
  • 175g Castor sugar
  • Zest of 2 lemons, grated
  • 3 Large eggs, separated
  • 300g Self-raising flour, sifted
  • 1 Tsp baking powder, sifted

Method

  • Preheat the oven to 180°C, and grease a baking pan
  • Beat the butter and sugar with an electric beater until pale and fluffy
  • Add the lemon zest the egg yolks and the ricotta and beat again at low speed
  • Whisk the egg whites to soft peaks, and gently fold into the ricotta mix
  • Then gently fold in the flour and the baking powder
  • Pour into the baking pan
  • Bake for 25 to 35 minutes till firm and golden
  • Remove from the oven and allow to cool down in the pan.

Butternut & Halloumi Kebabs

Cooking time 25 min

Ingredients

  • l Medium butternut (+/· 700g), peeled, deseeded and cut into cubes
  • 250g Jackal’s Hill Framage Halloumi, cut into cubes
  • l Small bunch coriander, finely chopped
  • l Small bunch mint, finely chopped
  • 60ml Sesame oil
  • 2 Tbsp soy sauce
  • l Garlic clove, crushed
  • Zest and juice of 2 limes or l lemon
  • l Small red chilli, deseeded and finely chopped
  • l Tbsp brown sugar

Method

  • Bring a large pan of salted water to the boil. Add the butternut cubes and cook for 10 to 15 minutes or until slightly tender (do not cook completely as you are going to braai the kebabs). Drain and set aside.
  • Make a marinade with the soy sauce, sesame oil, garlic, lemon juice and zest, chilli and brown sugar. Whisk until the sugar has dissolved.
  • In a large bowl, toss together the butternut, halloumi, marinade and herbs. Allow to marinate for at least 1h.
  • Once marinated, alternately thread the butternut and halloumi on the skewers.
  • Drizzle with a little of the remaining marinade
  • Put the skewers directly on the braai, for 3 to 4 minutes on each side or until lightly charred, brushing with the marinade as they cook.
  • Serve immediately.
  • This dish makes a great starter or a vegetarian dish. It is also delicious in a wrap.

Creamy Baked Cheesecake

Cooking time 1 hour

Ingredients for the crumb crust

  • 100g Biscuits of your choice (I like a mix of Marie & ginger biscuits)
  • 3 Tbsp castor sugar
  • 6 Tbsp melted butter

Ingredients for the filling

  • 500g Jackal’s Hill Fromage Cream cheese
  • 500g Jackal’s Hill Framage Cream cheese
  • 4 Eggs
  • 350g Castor sugar
  • 1 Tsp vanilla extract

Method

  • Preheat the oven to 180°C, and grease a springform baking pan
  • Crush the biscuits to crumbs. Mix with the other crumb crust ingredients. Line the baking tin with the crumb mix, pressing well. Refrigerate until ready to fill.
  • Mix the cream cheese until smooth.
  • Add the eggs, one by one, mixing well after each egg.
  • Add the sugar and vanilla. The mix will be quite liquid.
  • Pour over the crumb crust and bake for 1 hour.
  • Wait until completely cooled down to remove from the baking pan.
  • Refrigerate until serving time.

Feta stuffed chicken breasts

Cooking time 30 min

Ingredients

  • 4 Skinless, boneless chicken breast
  • 250g Jackal’s Hill Fromoge Feta cheese, crumbled
  • 8 Slices streaky bacon
  • 6 Tbsp olive oil
  • 4 Cloves garlic, crushed
  • l Tbsp dried oregano (half the quantity of using fresh)

Method

  • Preheat the oven to 180°C
  • In a bowl, mix together the Feta, garlic and oregano. Season to taste
  • Cut on opening in each chicken breast to make a pocket, making sure you do not cut through
  • Fill the pocket with the Feta mix, then wrap each breast with 2 slices of bacon and secure with toothpicks.
  • Heat the oil in on oven resistant frying pan and brown the chicken parcels (if you do not hove on oven resistant frying pan, you can use a small roasting dish)
  • When the chicken parcels are golden in colour, transfer the pan to the oven and bake for 30 to 35min, until cooked through.
  • Serve immediately.