Recipes

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!

Cranberry and Blueberry Poached Pears

Ingredients:
6 pears, stalk intact
1 jar St Dalfour Cranberry and Blueberry Spread
1 cup Blackcurrant juice syrup
4 cups water
4 whole cloves
Cream or Ice Cream for serving

Method:
Carefully peel pears leaving stalks intact. Cut a thin slice off the bottom of each pear so as to make them stand better on the plate when serving.

Combine Cranberry and Blueberry spread, juice, water and cloves in a deep saucepan.

Sit the pears in the liquid, making sure they are fairly well covered by the liquid and not touching.

Bring to the boil, reduce heat and simmer covered for 45 minutes. Remove lid and continue cooking for approx another 30 minutes until pears are cooked and liquid has reduced, thickened and become syrupy.

Baste pears regularly especially as the syrup reduces.

Remove from heat and cool before serving.

Serve with dollops of cream or ice cream.

Note: This is a lovely light dessert always popular and goes particularly well in summer or after a heavy main course. If possible try and remove the whole cloves from the syrup after cooking. If you are really concerned about them and don’t want to use whole cloves just substitute with a good pinch of ground cloves. Blackcurrant syrup is readily available in supermarkets.

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Apricot and Rosemary Sauce

Ingredients:
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
Salt

Method:
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

Ingredients:
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

Method:
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

Ingredients:
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

Method:
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

Method:
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

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

Method:
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

Ingredients:
Crust
1 1/4 cups digestive biscuit crumbs
1/4 cup sugar
1/4 cup melted butter

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

Top
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

Method:
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

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

Method:
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

Method:
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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Pancakes with Cranberry and Blueberry

Ingredients:
200g Flour
1 egg
250 ml milk
Pinch of salt
St Dalfour Cranberry/Blueberry fruit spread
4 tablespoons double cream
Butter for frying

Method:
Sift flour and salt into a mixing bowl. Make a well in the middle. Add the egg .Stir in flour gradually from the sides. Add milk a little at a time. When half the milk is used all of the flour should be moistened. Beat well to smooth and lighten. Add remainder of milk gradually mixing constantly. Set aside for an hour before use.

Add some butter or canola spray to a pan and spoon in pancake mix. Gently fry both sides of pancakes lightly until brown.
Serve topped with St Dalfour Cranberry/Blueberry fruit spread and cream.

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Banana and Strawberry Smoothie

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

Method:
Place all ingredients in a blender and whisk together.

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Iceberg and grape tomato Salad with Raspberry

Ingredients:
1 whole iceberg lettuce
300gs grape or cherry tomatoes
200ml extra virgin olive oil
50 ml red wine vinegar
2 tablespoons St Dalfour Raspberry fruit spread
Salt & pepper

Method:
Wash the lettuce and tomatoes. Cut the tomatoes in half.

In a mixing bowl first add the vinegar then slowly drizzle in the oil while whisking.

The mixture should emulsify and become creamy. Once you have added all the oil, vigorously whisk in the St Dalfour Raspberry fruit spread, a pinch of salt and pepper.

Toss this vinaigrette through the lettuce and tomatoes and enjoy as a fresh summer entré e or main dish accompaniment.

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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

Method:
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

Ingredients:
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

Method:
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

Method:
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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Cranberry and Blueberry Christmas Ice-cream

Ingredients:
2 litres Vanilla Ice Cream
2 jars St. Dalfour Cranberry and Blueberry Spread
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
6 tablespoon fresh orange juice, strained

Method:
Take ice cream out of the freezer and stand at room temperature until quite soft but not completely melted.

Combine Cranberry and Blueberry Spread in a bowl with the spices and orange juice mixing really well so the dry spices are fully and evenly incorporated into the spread.

When the ice cream is soft enough, swirl the sauce through the ice cream with a flat bladed knife then refreeze in either its own tub or preferably in a decorative mould.

Note: I use a metal bunt tin as a mould for this most delicious and stunning Christmas Ice Cream. I very lightly spray the tin with some cooking spray then completely line the tin with plastic cling film, then pour the swirled ice cream into the mould and freeze. Before turning out, I dip the mould into a basin of hot water for only 2-3 seconds to loosen the ice cream. I then very carefully invert the tin onto a decorative dish and serve. Depending on the tin you use, you may have to dip it in hot water 2-3 times but only for a few seconds each time.

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Cranberry and Blueberry Christmas Sauce

Ingredients:
2 jars St. Dalfour Cranberry and Blueberry Spread
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
6 tablespoon fresh orange juice, strained
2 teaspoon white wine vinegar

Method:
Combine all ingredients together, refrigerate for at least an hour before using.

Note: This sauce is the taste of Christmas in a jar, absolutely delicious served on Christmas Day with hot or cold turkey, chicken or ham. It will keep in the refrigerator for more than a week and is great to have on hand to have with all the Christmas leftover meats.

You can also make beautiful Christmas tarts using this sauce, prepare as above leaving the vinegar out then spoon into prepared tart cases and bake for approx. 15 minutes.

Make a stunning Christmas ice cream by softening 2 litres of good vanilla ice cream, swirl the Christmas sauce (without the vinegar) through it then refreeze in its own tub or preferably in a decorative mould.

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