Recipes

Yogurt Borsch

Ingredients

1 litre chicken stock
1 medium onion, chopped
2 cloves garlic, crushed
3 medium beetroot, raw
1 tbs dill weed
2/3 tbs lemon juice
500 ml Woodlands Dairy Sheep Yogurt
Salt and pepper to taste

Method

Boil up the stock with onion.
Grate the beetroot into a bowl containing the lemon juice. Add to boiling stock. Add garlic and dill and simmer until the beet is soft, but not mushy.
Allow to cool, add yogurt, whisk well and serve.
Can be eaten hot, warm or chilled.

Blue Cheese Soup

Ingredients

1 litre chicken stock (2 cubes)
180g British Blue Sheep Cheese
1 large onion
4 sticks celery
45g plain flour
45g butter
Little olive oil
Fresh thyme to taste

Method

Finely slice the onion and soften in butter and oil. Add chopped celery and sauté a little more. Add flour and mix well, add stock with the thyme, salt and pepper.
Simmer for 15 minutes, then add cheese broken up into small pieces. Simmer a further 5 minutes and liquidise Serve with toast.

Feta in Herby Oil

Ingredients

2 tbs chopped parsley
2 tsp chopped thyme
450 ml best green virgin olive oil
575 g British Feta Cheese
6 green olives
6 sprigs each of: thyme, marjoram and rosemary
8 black peppercorns
Few pieces of tinned pimento

Method

Grind the parley and thyme into a paste with a little oil with pestle and mortar.
Add the rest of the oil and store in an airtight jar at room temperature for 2 weeks, shaking daily Then cut the Feta cheese into small squares. Line a sterilised open necked jar with herbs, olives etc.
Put in the Feta pieces and cover with well strained olive oil. Leave 2 weeks and serve with drinks or on top of salads.

Tzatziki

This is the famous Greek dip which can be eaten in many ways

Ingredients

225g Woodlands Dairy Sheep Yogurt Curd/Labna
80g cucumber, peeled and deseeded
5g crushed garlic
1 tsp chopped fresh mint
Salt to taste

Method

Take about 500 ml yogurt and drain overnight through a muslin cloth until firm, (yields about 225g).
Grate the cucumber and dry on a paper. Mix the drained yogurt with the cucumber, garlic and mint. Add salt and leave in the fridge overnight.

Deep Fried Sheep Cheese in Batter

Ingredients

125g self raising flour
150 ml beer or lager
1 egg
1 tsp salt
2 tsp caraway seeds (optional)
Flour for coating
Oil (Sunflower) for deep frying
British Sheep Cheese cut in small cubes such as Hard cheese, Feta or Brie - type

Method

Sift the flour and salt. Add caraway seeds and egg, beat lightly in a food processor, add the beer and beat well.
Leave to stand for half an hour before use. Coat the little cubes of cheese in flour and dip in batter.
Fry in very hot oil and dry on kitchen paper.
This light batter can be used for such things as mushrooms, slices of cold meat, courgettes or anything that may be improved by being fried in batter.

Lamb with Yogurt and Coriander

Ingredients

500g lamb loin fillet
150 ml Woodlands Dairy Sheep Yogurt
2 tbs olive oil
1 clove garlic, crushed
1 tsp sugar
3 tbs fresh coriander, chopped
Juice of 1 lime or 1/2 lemon

Method

Marinate the meat in a mixture of yogurt, oil, garlic, sugar, lime juice and coriander.
Season with salt and black pepper. After a few hours remove the meat from the marinade and cook under hot grill for 10 minutes, turning and basting frequently.
Serve cut in thick slices nicely garnished.

Turkish Baked Chicken

Ingredients

1 chicken of 2 kg weight
300 ml Woodlands Dairy Sheep Yogurt
1/2 tsp each of ground ginger, turmeric and cumin
Good pinch powdered chilli
1 clove garlic, chopped
1 tsp tomato puree
2 bay leaves
Grated rind of 1 lemon

Method

Joint the chicken and place in a bowl.
Put the yogurt in another bowl and add all the ingredients except the paprika.
Mix well and pour over chicken pieces. Allow to marinate for 24 hours.
Put the chicken pieces on a trivet on a baking tray sprinkle with paprika and bake at 180°C (360°F, Gas Mark 5) for 90 minutes until tender and golden brown. Season with salt, black pepper and paprika.
Serve with rice and a green salad.

Courgette and Tomato Lasagne

Serves 4

Ingredients

175 g wholemeal or white lasagne, pre-cooked
1 tsp vegetable oil
175 g Soft British Sheep Cheese
50 g Hard British Sheep Cheese

For Sauce:

1 tbs oil
1 onion sliced
1 green pepper, deseeded and sliced
1-2 cloves garlic, crushed
450 g courgettes, finely chopped
400 g tin of tomatoes
1 tbs tomato puree
1/2 tsp each dried basil and oregano
1/4 tsp sugar
Salt and pepper

For the topping:

150 g Woodlands Dairy Sheep Yogurt
2 eggs
25 g hard Sheep Cheese

Method

Heat oil in a large pan and sauté onion and pepper for 5 minutes. Add garlic and courgettes and cook further 5 minutes.
Stir in tomato puree, canned tomatoes and their juice. Add herbs, salt, pepper and sugar. Bring to the boil, cover and simmer 20 minutes.
Mix the soft and hard cheeses. In a greased 2 litre ovenproof dish, layer the sauce, pre-cooked lasagne and cheeses, finishing with a thin layer of sauce.

For topping:

Beat the yogurt, eggs and cheese together. Season and pour over the lasagne.
Cook for 30 minutes until brown and bubbling.
Serve immediately with fresh crusty bread and a green salad.

Gordon Ramsay's Scallops with halloumi, caper and raisin vinaigrette recipe

Sweet scallops and salty halloumi create the perfect balance for a delicious and light seafood dish, using Woodlands Dairy sheepmilk and High Weald Dairy's halloumi.

Serves 4

Ingredients

250g halloumi (preferably made from sheep’s milk)
8 large fresh scallops, roe removed
50g plain flour, seasoned with a little salt and black pepper
3 eggs, beaten
150g panko breadcrumbs
1-2 tbsp olive oil for frying

For the vinaigrette:

120ml water
100g capers, rinsed and drained
100g golden sultanas
1 tsp white wine vinegar

To garnish:

Mixed salad leaves
Sea salt
Freshly ground black pepper

Method:

To prepare the vinaigrette, pour the water into a small saucepan, add a pinch of salt and bring to the boil briefly. Add the capers and sultanas to the pan and return to the boil. Tip into a blender or food processor, add a teaspoon of white wine vinegar and blend to a puree. Transfer to a bowl and set aside.
Cut the halloumi into thin slices (approximately 1cm thick). Select a round cutter that is a slightly smaller than the size of the scallops and use to cut out 16 rounds of halloumi.
Slice the scallops horizontally into 2 equal disks (approximately 1cm thick). Select three similar sized shallow dishes. Transfer the seasoned flour into one, the beaten eggs into another and the breadcrumbs into the last dish. Dip the scallops first into the seasoned flour, then the egg and lastly into the breadcrumbs, ensuring that they are evenly coated.
Heat the olive oil in a frying pan. Add the halloumi to the pan and season with black pepper. Cook for a minute before turning. Add the scallops to the pan and cook for 1-2 minutes on each side (the breadcrumbs help prevent the scallops from overcooking).
Remove the scallops and halloumi from the pan and drain off the excess oil by resting on kitchen paper. The halloumi should be crisp and a light golden brown with a melting centre.
To serve, divide the scallops between four plates. Top each scallop with a small spoonful of caper and raisin dressing and then top with a round of halloumi. Arrange the mixed salad leaves in the centre and serve immediately.

Creme Caramel au Lait de Brebis

This recipe is famous in the area of Millau on the Tarn.

Ingredients

90 g sugar
3 tbs water
600 ml Woodlands Dairy Sheep Milk (from powder)
4 eggs
1 tsp vanilla essence

Method

To make the caramel, melt the sugar in a heavy saucepan, stirring all the time. When it becomes light brown take off heat and add water, stir well.
Beat eggs into milk, add vanilla and pour over caramel in pie dish. Place in a bain marie in a medium oven and cook until firm, about 1 hour.
When cool, ease round edges and turn out on to a serving dish.

Brown Bread Yogurt Ice

Ingredients

5 slices Hovis brown bread
120 g muscovado sugar
500 ml Woodlands Dairy Sheep Yogurt

Method

Make fine bread crumbs and add sugar. Spread on an oiled baking try and bake until sugar combines with crumbs and is slightly caramelised.
Stir and cool.
Combine crumbs with yogurt and freeze in shallow tray.

Recipes courtesy of sheepdairying.co.uk