Cranberry and Feta Fillet of Beef
Slit the fillet almost through on the side down the length and flap open.
Sprinkle with salt and black pepper and spread with cranberry jelly.
Place Feta over the length, close, tie with string and thread skewers through string to keep the shape.
Spread the fillet with the combined topping ingredients and place onto an oven roasting pan.
Drizzle with butter and roast at 200°C for about 20 minutes per kilogram or until done to taste.
Cool slightly, slice and arrange onto a serving platter.
Keep warm.
Add the ingredients for the gravy to the pan juices and stir and cook until thickened.
Pour a little gravy over the slices and garnish with cheese and cranberries.
Deluxe Three Cheese Spinach Bake
Easy and cheesy! As seen on Expresso Morning Show or Afternoon Express, SABC3.
Yellowtail Thermidor with Clover Plain Feta, Mussels and Shrimps
Preheat oven to 200oC.
Season the fish and seal on both sides over a medium heat.
Place in a roasting pan.
In a heavy pan, melt the Clover Butter, add the mushrooms and white wine and simmer till soft.
Add the mussels, shrimp and garlic, and simmer for another 5 minutes.
Gradually blend in the flour, salt and red pepper flakes.
Slowly add the Clover Fresh Full Cream Milk, stirring constantly until mixture thickens.
Lastly, add the Clover Plain Feta until it melts.
Pour over the fish.
Sprinkle some Parmesan and add a touch of paprika.
Bake for 10 to 15 minutes, or until it has cooked through.
Butter Grilled Sole
This recipe is simple but delicious. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Breakfast Stack with Lemon Butter Sauce
Heat the milk for the sauce to boiling point.
Mix the cornflour and water and stir into the milk.
Bring to boil, stirring until a smooth, thick sauce is formed.
Stir in the butter, lemon juice, salt, pepper and food colouring, if used.
Keep warm until ready to serve or cool, cover with a little melted butter to prevent a skin from forming on top and refrigerate until required.
Heat a small knob of the butter in a saucepan.
Cut the bread into a neat circle with a round cutter and fry until golden and crisp on both sides.
Keep warm in a moderate oven.
Heat another knob of the butter in the same pan.
Sprinkle the tomato, onion rings and mushroom slices with vegetable seasoning and fry until onion and mushrooms are tender and the tomato slice is just browned but not soft.
Keep warm.
To poach the egg, grease a ramekin dish with butter and break the egg into the dish.
Prick the yolk and white with a toothpick and place into the microwave oven.
Cover and microwave on Medium Low for 30 seconds.
Check texture and microwave 20 – 30 seconds more checking the texture at short intervals, until set.
Keep warm.
Wipe the pan clean with kitchen paper and heat another knob of butter to quite hot.
Season the minute steak and fry the bacon rashers and steak until done to taste.
Keep warm.
To make the stack, place the fried bread circle onto a warmed plate and top with the onion rings, minute steak, tomato, poached egg, cheese, mushrooms, sauce and bacon.
Impressive and delicious!
Baklava Cheesecake
Place the sugar, water, cinnamon stick and lemon juice into a saucepan and bring to boil, stirring.
Turn down the heat and simmer for 10 minutes or until syrupy and reduced by almost half.
Add the brandy if used and set aside.
Scatter the almonds onto a baking tray and toast lightly in the oven at 180ºC for 5 – 6 minutes to develop flavour.
Cool, chop up very coarsely – some may be left whole – and add to the syrup.
Brush a 26 cm spring form tin with melted butter and preheat the oven to 150ºC.
To prepare the phyllo pastry crust, place one sheet of phyllo pastry on the work surface, brush with melted butter or margarine and place the next sheet with the points of the second sheet lying over the straight sides of the first.
Continue brushing and layering the phyllo sheets in this way to create a star-shaped layered effect, until eight sheets have been used.
Lift the sheets into the tin and press down into the corners to line the tin with the points protruding upwards.
Brush and layer the last two sheets which will cover the filling and set aside.
To make the filling, beat together all the ingredients for 2 minutes until creamy and well combined and pour into the lined tin.
Place the last two sheets of phyllo over the top (over the filling) and carefully fold the points of phyllo pastry, one by one, over the filling towards the centre.
The top should have an irregular appearance.
Brush the top with the remaining butter or margarine and bake for 45 – 50 minutes until the cake rises slightly in the centre and feels firm if tested with the fingertips.
Cover the pastry loosely with foil if it browns too soon or too much.
Remove the cake from the oven and place the tin onto an oven pan or pizza plate to prevent syrup from leaking out when returned to the oven.
Gradually spoon over the syrup and nuts, allowing the syrup to become absorbed and return to the oven for 10 minutes more.
Turkey Breast with Spinach and Clover Black Pepper Feta Stuffing
A deliciously different dish.
Mixed Berry Sago Dessert
Combine the berry juice, sugar, salt, sago and cinnamon stick in a bowl suitable for cooking in the microwave.
Stir and allow to stand 30 minutes for the sago to soak.
Microwave on DEFROST for 20 minutes and stir well.
Microwave the mixture on Medium for 6 – 8 minutes or until the sago is transparent and the dessert has thickened.
Stir well and allow to cool.
Remove the cinnamon stick and spoon the mixture into a transparent dessert bowl or divide the mixture between 6 individual transparent glasses or bowls.
Place into the refrigerator to chill thoroughly.
Shortly before serving, beat the cream, sugar and vanilla until stiff and place spoonfuls onto the chilled dessert.
Sprinkle lightly with chocolate shavings if used.
