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Rigatoni with pancetta, tallegio & Pear Chorizo sausage pizza Wild Blueberry Raspberry and white chocolate Muffins Ice cream sandwich with Apricot Chocolate cheese cake with Black Cherry Cheese platter with lavosh & Pear French toast with Wild Blueberry Raspberry with natural yoghurt & toasted muesli Pancakes with Cranberry/Blueberry Turkey Skewers with Cranberry/Blueberry Iceberg & grape tomato salad with Raspberry Roast lamb with Black Cherry & smashed potatoes Burmese Beef Curry with Apricot
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 SIMON BAJADA Australian St Dalfour Guest Chef “I guess it all began with my fathers cooking.” He is a great cook and influenced me a lot. We used to travel quite a bit in France and Switzerland and the way they valued their foods and produce was, and still is, a big inspiration to me. On St. Dalfour… St. Dalfour fruit spreads are not as sweet as the traditional breakfast spreads, and it contains so much real fruit. That is why it compliments and can be applied to many other dishes as well. Don’t be afraid to use it in savoury dishes or heavy spiced dishes, where the fruit compliments strong flavours. It goes well with game meat, lamb, and great with strong soft cheeses. I would definitely recommend St. Dalfour 100% fruit spreads when you next prepare your favorite recipe. Enjoy… |
| Rigatoni with pancetta, tallegio, St Dalfour Pear Gourmet fruit spread & rosemary Serves: 4 | |
 Ingredients:500g Rigatoni pasta 100g thinly sliced Pancetta (hot or mild) 150g Tallegio cheese available at good Italian delicatessens. 150g Soft blue cheese could be used as a substitute 284g jar St Dalfour Gourmet Pear fruit spread 375 ml vegetable stock 2 fresh rosemary stalks Method: Bring to the boil 2 litres of salted water, when boiling add your pasta and cook for 10 minutes. Strain and rinse with cold water. Set aside. Place your slices of pancetta on a greaseproof tray or oven tray with baking paper and crisp in the oven for 5-10 minutes. Keep an eye on them as you do not want them to burn! While they are cooking add your vegetable stock to a large pot and heat until it is simmering. Chop your tallegio into small 2cm pieces and pick your rosemary off the stem. Remove the pancetta from the oven and break up into pieces. Now all your ingredients are ready to be brought together in the pot. Add the pasta to the stock and stir through. Then add all remaining ingredients including 3 heaped tablespoons of St Dalfour Gourmet Pear fruit spread and salt and pepper, combine thoroughly. Take off heat and serve immediately. |
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| Chicken breast stuffed with St Dalfour Thick Apricot fruit spread & toasted almonds served with brocilinni & butter beans | |
 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: 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 St Dalfour Wild Blueberry fruit spread & rocket | |
 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: 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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| St Dalfour Red Raspberry fruit spread and white chocolate Muffins | |
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| Ice cream sandwich with St Dalfour Apricot fruit spread | |
 Ingredients:500g Vanilla Ice cream 1 St Dalfour Apricot fruit spread 1g packet digestive biscuits Method: |
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| Chocolate cheese cake with St Dalfour Black Cherry fruit spread & black cherries | |
 Ingredients:Crust 1 ¼ cups digestive biscuit crumbs ¼ cup sugar ¼ cup melted butter Filling Top Method: 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 chocolate bits. Let them sit for a minute then stir in to cream. If they do not melt add a small amount of boiling water. Let it cool. Now whisk your remaining cream until stiff and add to cool chocolate mixture. Spread evenly over the cake before topping with spoons of St Dalfour Black Cherry fruit spread. |
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| Cheese platter with lavosh & St Dalfour Pear fruit spread | |
 Ingredients:A selection of cheeses St Dalfour Pear fruit spread 1g packet Lavosh biscuits Method: |
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| French toast with St Dalfour Wild Blueberry fruit spread, wild blueberries, honey & cinnamon | |
 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: 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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| St Dalfour Raspberry fruit spread through natural yoghurt with toasted muesli & fresh raspberries | |
 Ingredients: (for one person)200g natural yoghurt 1 tablespoon St Dalfour Raspberry fruit spread 100g toasted muesli Method: |
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| Pancakes with St Dalfour Cranberry/Blueberry fruit spread and cream | |
 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: |
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| Marinated Turkey Skewers with St Dalfour Cranberry/Blueberry flavoured mayonnaise | |
This dish is perfect for the barbecue on Christmas day to serve, with the seafood, and other buffet dishes.
Ingredients: Mayonnaise Method: When ready to cook thread the pieces of Turkey on to 8, pre-soaked, wooden skewers, including the bay leaves if you like. |
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| Banana & St Dalfour fruit spread Strawberry smoothie | |
 Ingredients:1 heaped tablespoon St Dalfour Strawberry fruit spread. 1 banana ½ cup Yoghurt 1 teaspoon Honey 1 cup of Milk Method: |
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| Iceberg and grape tomato salad with St Dalfour Raspberry fruit spread vinaigrette | |
Ingredients: Method: 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 entrée or main dish accompaniment. |
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| Steamed St Dalfour Red Raspberry fruit spread pudding | |
Ingredients (Serves 4): Method: |
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| Roast lamb with St Dalfour Black Cherry fruit spread glaze & 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: 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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| Burmese Beef Curry with St Dalfour Apricot fruit spread | |
 Ingredients:800g stewing beef 2 medium Potatoes 200g fresh Okra (optional, zucchini as a substitute) 2 Onions 4 cloves Garlic, crushed 3 teaspoons fresh ginger, finely chopped 1 teaspoon ground turmeric ½ teaspoon Paprika ½ teaspoon Chilli powder 4 tablespoon vegetable oil 1 tablespoon Sesame oil 1 teaspoon ground cumin 1 ½ cups water or beef stock 2 tablespoons garlic chives, finely chopped Raita St Dalfour Apricot fruit spread Method: Cut the okra; if it is large, halve it lengthways, otherwise leave whole. Place the onion, garlic, ginger, turmeric, paprika and chilli in a food processor and process until a thick paste is formed. If you have a mortar and pestle you could use it but it will be strenuous. Heat both oils in a large heavy-based pan. Add the paste and cook over a low heat for about 20 minutes, adding a little water if the mixture starts to stick or burn. Add the beef and cook, stirring for 5 minutes, until browned. Pour in the water or stock and simmer, covered, for about 2 hours or until the meat is tender. Add the potato and okra in the last 3/4 hour of cooking; remove the lid for the final 10 minutes until the sauce reduces and thickens. Enjoy this curry with a hearty Shiraz. |
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| St Dalfour Gourmet Pear fruit spread Ice Cream | |
Ingredients (Serves 4): Method: |
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| St Dalfour Pineapple & Mango fruit spread with yoghurt | |
Ingredients (Serves 4): Method: |
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| St Dalfour Strawberry fruit spread Doughnuts | |
Ingredients (Makes 20): Method: |
St Dalfour Orange & Ginger fruit spread Rack of Pork |
Ingredients (Serves 4): Method: |
French Toast with St Dalfour Royal Fig fruit spread |
French Toast with Royal Fig Ingredients (Serves 4): Method: |
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Ingredients: (makes 8 muffins)
© St. Dalfour 2006 |
All Natural French Cuisine |
