Cooking with St.Dalfour

St Dalfour conserves can be used in a myriad of ways to add natural goodness and that touch of the  master chef to your cooking.

Great to use as a healthy ingredient in baking and desserts, St Dalfour conserves also work superbly as a topping or as a sweet or savoury sauce ingredient.

Because St Dalfour conserves have no white sugar they can be heated to higher temperatures , are less likely to burn  and can be used with great results as a glaze or marinade on meats, chicken and seafood.

Try St Dalfour with cheese, or as a side dish with curries. Spreading St Dalfour on cakes or puddings always makes a wonderful addition or adding to casseroles and marinating meats for a delicious rich fruity flavour.

True flavours, natural ingredients and an abundance of fruit make these conserves an ingredient that can be used in so many ways. Let your imagination loose in the kitchen. You will love the results!

Apricot and Rosemary Sauce

1 jar St. Dalfour thick Apricot Spread
1 teaspoon finely chopped fresh rosemary
1 tablespoon finely chopped eschalots
2 teaspoon red wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon chilli flakes

Combine St. Dalfour Apricot Spread, rosemary, eschalots, vinegar, olive oil and chilli flakes.

Add salt to your taste. Refrigerate for about 1 hour if possible before use, this allows the flavours to blend.

Delicious with grilled or roasted lamb, pork or chicken.

Note: Eschalots are also known as French or golden shallots, they are small, brown, usually clumped together in two and pink inside.

This sauce will keep in refrigerator for up to 2 weeks in a sealed glass jar.

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Chicken Breast with Apricot

4 skinless chicken breasts
284g St Dalfour Apricot fruit spread
50gs slithered almonds
2 small bunches brocilinni
300g butter beans
Salt & pepper
1 tablespoon Olive oil

Turn your oven on and set to 180 degrees (C°)

Over low heat, gently toast the almond slithers in a pan, until golden brown. Set aside.

Under the chicken breasts cut a slit in to the chicken deep enough to stuff in the mixsture. Be careful not to cut all the way through.

In a small bowl combine 5 tablespoons of St Dalfour Thick Apricot fruit spread and the toasted almonds. Now with a teaspoon stuff the mixture in to the chicken breasts.

Season the chicken with salt and pepper and quickly brown in a hot pan on both sides.

Place the chicken in to a roasting dish and add half a cup of water to the dish. Cover with foil and cook in the oven for 20 -30 minutes. Time will vary depending on the size of the chicken.

10 minutes before the chicken is ready bring to the boil two pots of salted water. When water is boiling add the beans to one pot and brocolinni to the other. Boil for 5 minutes. Strain and place back in to pots to keep warm.

Remove your chicken from the oven and ensure that it is cooked through. Serve together with the vegetables. Any liquid in the roasting dish should be poured over the chicken.

This dish can be enjoyed with a Dry Riesling.

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Chorizo Sausage Pizza with Wild Blueberry

4 Greek pita breads
400g bottle of passatta
4 Chorizo sausages
Half a red onion
150g mozzarella cheese
284g St Dalfour Wild Blueberry fruit spread
150g fresh rocket
Salt& pepper

Turn your oven on and set at 220 degrees (C° )

Cut a line down the length of the Chorizo sausages and unwrap any skin that may be on the sausage. Then cut into thin slices. Also cut your onion as finely as you can.

Spoon the passatta on to the pizza bases, enough so that there is a translucent layer of sauce covering the pizza. Then add a sprinkle of grated mozzarella over the pizzas, followed by the sausage, onion and lastly spoon sporadically over the pizzas the St Dalfour Wild Blueberry fruit spread. Approximately one tablespoon of fruit spread per pizza should be enough.

Place the pizzas in the oven for approximately 10 minutes, checking not to burn them. While pizzas are cooking wash the rocket. Remove the pizzas from the oven and top with the rocket.

These pizzas are greatly be accompanied by a cool climate, Pinot Noir.

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Raspberry and White Chocolate Muffins

Ingredients: (makes 8 muffins)
180g Butter
160g Self-raising flour
2 eggs
150g sugar
1/3 cup milk
2 teaspoon Baking powder
5 tablespoons St Dalfour Red Raspberry fruit spread
100g white chocolate
Icing sugar for dusting

Turn on your oven and set the temperature to 200 degrees (C° )
Melt the butter and cool.
Whisk the eggs and sugar until thick. Add the butter, sifted dry ingredients and finally the milk. Mix these ingredients lightly.
Gently stir through 5 tablespoons St Dalfour Red Raspberry fruit spread and the white chocolate.
Spoon the mix in to a well greased muffin tray and bake in the oven for 30 minutes or until golden brown and cooked through. Dust with icing sugar.

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Ice cream Sandwich with Apricot

500g Vanilla Ice cream
1 St Dalfour Apricot fruit spread
1g packet digestive biscuits

With a knife, spread ice cream over the biscuits. Spoon on a tablespoon of St Dalfour Apricot spread and top with another biscuit. Enjoy!

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Chocolate Cheese cake with Black Cherry

1 1/4 cups digestive biscuit crumbs
1/4 cup sugar
1/4 cup melted butter

700g Philadelphia Cream Cheese
1 1/2 cups sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla essence

1-1/3 cups heavy cream, divided
120g good quality dark chocolate (Richfields Dark 70% is ideal)
284g jar St. Dalfour Black Cherry fruit spread

Mix crust ingredients and pat in to a 20cm spring-form pan. Bake for 10 minutes at 180 degrees (C° ). Cool.

Pre heat oven to 200 degrees (C° ). Mix cream cheese and sugar together. Add eggs one at a time.

Add sour cream and vanilla. Combine well.

Place on the bottom shelf of the oven a pan full of 8 cups of water to retain moisture in the oven when cooking.

Pour the mixture over the biscuit crust and bake in oven for 15 minutes.

Remove cake from oven and decrease oven temperature to 110 degrees (C° ) before baking for a further 50 minutes.

After this time let the cake sit in the oven with the door slightly a jar so heat can escape for an hour. Then chill in fridge

For the chocolate cream, heat 1/3 cup of cream in a saucepan then pour in the melted Richfields Dark chocolate. Let them sit for a minute then stir in to cream. A small amount of boiling water can be added if required to assist the mixing. Let it cool.

Now whisk your remaining cream until stiff and add to cool chocolate mixture. Spread evenly over the cake before topping with generous spoons full of St Dalfour Black Cherry fruit spread.

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French Toast with Wild Blueberry

1 250g jar St Dalfour Blueberry fruit spread
1 loaf un-sliced white bread
3 eggs
300ml milk
4 tablespoons honey
2 tablespoons butter

In a large bowl whisk the eggs and milk together with 2 pinches of cinnamon.

Slice the bread in to 3cm thick slices.

Douse each slice in the mixture and fry in the melted butter on low heat for about 3 minutes each side.

When ready Spoon over St Dalfour Blueberry fruit spread, honey, and dust with cinnamon.

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Raspberry with natural muesli and yoghurt

Ingredients: (for one person)
200g natural yoghurt
1 tablespoon St Dalfour Raspberry fruit spread
100g toasted muesli

In a bowl mix the St Dalfour fruit spread through the yoghurt. Top with muesli and fresh raspberries. Add more muesli as required.

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Banana and Strawberry Smoothie

1 heaped tablespoon St Dalfour Strawberry fruit spread.
1 banana
1/2 cup Yoghurt
1 teaspoon Honey
1 cup of Milk

Place all ingredients in a blender and whisk together.

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Red Raspberry pudding

Ingredients (Serves 4):
60g butter
1/2 cup of casting sugar
Sugar to coat moulds
1 egg
1 1/2 cups plain flour
1 tablespoon baking powder
1/2 cup milk
120g St Dalfour Red Raspberry fruit spread

Grease 4 pudding moulds, dust with sugar.
Place St Dalfour Red Raspberry fruit spread into base.
Mix dry ingredients with wet ingredients.
Cover moulds with foil and cook in a bain marie in a moderate oven for
30 minutes.
Turn out and serve with ice cream.

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Roast Lamb with Black Cherry and smashed Potatoes

1kg Lamb cutlets on a rack
800g chat potatoes
St Dalfour Black Cherry fruit spread
1 teaspoon dried juniper berries
2 garlic cloves
300g snow pea tendrils (spinach is a substitute if unavailable)
Salt & pepper
Olive oil

Heat your oven to 160 degrees (C° )

In a large pot add 2 litres of salted water, a teaspoon of juniper berries and the potatoes. Bring to the boil and cook until the potatoes are soft. While the potatoes are boiling ,in a bowl combine St Dalfour Black Cherry fruit spread, olive oil, salt and pepper and crushed garlic. Mix this together with a fork so that it becomes a paste.

Spread half the mixture over the lamb.

When potatoes are ready, strain the water and set aside to cool down.

Add one tablespoon of olive oil to a fry pan and quickly brown the Lamb for 30 seconds on all sides to seal the meat. Now take the remaining mixture and spread over the lamb.

When the potatoes are cool enough to handle press down on them so that they crack and split open. Drizzle olive oil over them and place them in a roasting pan in the oven and cook for 10 minutes. After 10 minutes add the lamb and cook for a further 15 minutes.

Remove the pan from the oven and put the lamb on a plate to rest. Add to the potatoes the snow pea tendrils and toss together so that the tendrils wilt from the heat. Serve potatoes on to a plate. Slice the lamb rack and arrange on top of the potatoes.

Serve with a spoon of St Dalfour Black Cherry fruit spread on the side of the plate.

This meal would be complimented by a bottle of Merlot.

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Strawberry Doughnuts

Ingredients (Makes 20):
2 1/2 teaspoons dry yeast
1/2 cup warm milk
3 cups plain flour
4 lightly beaten eggs
1 tablespoon vanilla essence
Sugar to coat doughnuts
Vegetable oil for frying
St Dalfour Strawberry fruit spread

Mix yeast and milk with flour and eggs, then knead for 5 minutes until well combined.
Place dough in warm place to rise.
Roll out and cut into circles using a cutter.
Once risen, fry in oil until golden.
Roll in sugar and fill with St Dalfour Strawberry fruit spread.

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