Jackal's Hill Fromage


Mediterranean Halloumi

Inspired by by friend Caro Alberts.

Ingredients for 2 persons

  • 1 tub Jackal’s Hill Fromage Halloumi
  • 1 container cherry tomatoes
  • 1 yellow pepper, chopped (optional)
  • ½ onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 2 TBsp olive oil
  • 2 to 3 TBsp black olives, pitted and chopped
  • Fresh or dried oregano
  • Fresh or dried thyme
  • Black pepper to taste
  • Egytian Duqqah and pita bread to serve (optional)


Remove the Halloumi from the brine and pat dry with paper towel. Cut in 1cm wide fingers.

In a deep frying pan with a lid (I like to use my Tajine dish, but if you don’t have one a frying pan with a lid will also work), heat up the olive oil.

Gently fry the onion and garlic until transluscent.

Add the cherry tomatoes and the yellow pepper if using, the herbs and black pepper. Cover and leave to simmer for 10 to 15 minutes until the vegetables are soft. It is important to cover to keep the juices in.

Add the black olives and the Halloumi fingers. Cover and leave to simmer for another 10 minutes.

Before serving sprinkle the Duqqah over the top of the dish and serve with toasted pita bread.


You will notice that there is no salt in the ingredients as both the Halloumi and the olives are quite salty. So taste before adding any salt.

Cherry & Yoghurt Cake


  • 1 cup Jackal’s Hill Plain Yoghurt
  • 3 cups cake flour
  • 1 ½ cup sugar
  • 1 cup cooking oil (sunflower or canola)
  • 4 large eggs
  • 1 tsp baking powder
  • 1 Tbsp vanilla sugar or 1 tsp vanilla extract
  • 300g fresh cherries, pitted


  • Pre-heat the oven to 180 degrees.
  • Sieve the flour and baking powder into a large mixing bowl. Add all the other dry ingredients. Mix well.
  • Add the eggs, yoghurt and cooking oil and mix thoroughly.
  • Incorporate the cherries.
  • Grease a large baking pan and pour the cake mix in.
  • Bake for 35mn or until nicely risen and golden. Make sure the cake is baked through by checking with a needle or knife that needs to come out dry.


This makes quite a large cake so you can halve the ingredients to make a smaller one. I use fresh cherries but you can use tinned ones or any other fresh or tinned fruit as long as it is moist.



Ricotta and Lemon Cake

Cooking time 30 min


  • 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


  • 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


  • 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


  • 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


  • 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


  • 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)


  • 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.