Turkey Samosas

turkey samosas

1" thick piece of Brandt Premium Oven Roast Turkey cubed
1 pkg puff pastry
1 onion minced
2 cloves garlic minced
1 cup diced cooked potatoes
1/2 cup frozen peas
1 tsp curry powder
1/2 tsp chilli powder
1/2 tsp cumin
1/2 tps tumeric
1 tsp chopped corriander
1/2 tsp ginger powder or fresh ginger
vegetable oil
salt and pepper
1 egg slightly beaten
2 cups Lakeview Rice Pudding
2 cups Lakeview Tapioca Pudding

Preheat oven to 350° F. Heat oil in a frying pan and saute onion, ginger, garlic and spices until soft. Add the Premium Oven Roast Turkey, peas and cooked potatoes until heated through. Stir in corriander. Allow filling to cool slightly. Roll out puff pastry and cut out 12 circles approximately 4 inches in diameter. Brush each edge with a little water and form a cone shape around your fingers sealing the dampened edge. Fill the cones with 1 tablespoon of the filling and press the two dampened edges together to seal the top of the cone. Brush each bundle with beaten egg. Place on a parchement lined baking sheet and bake for 15 mintues or until tops are slightly browned. Serve with Lakeview Rice Pudding and Tapioca Pudding.

Serves 4

Cranberry Goat Cheese Salad


6 cups of assorted greens
1 container (113 grams) Celebrity Crumbled Cranberry Goat Cheese
1/2 cup toasted walnuts
1 pear thinly sliced
1/2 red onion thinly sliced
1/2 cucumber thinly sliced
1 cup cherry tomatoes cut in half
1/2 cup sliced mushrooms
1" thick piece Brandt Blackforest Ham cut into thin strips

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/2 tsp pepper

Whisk all of the dressing ingredients together. Assemble the salad and pour enough dressing to lightly coat the greens. Top with more Celebrity Crumbled Cranberry Goat Cheese.

Serves 3

Winter Soup

winter soup

2 tbsp butter
1 onion finely chopped
1 stem celery finely chopped
1 tbsp curry powder
1 garlic cloved minced
900 ml chicken broth
200 ml whipping cream
1 tbsp corn flour
salt and pepper
8 slices Pick Salami
4 tbsp sour cream

Melt the butter in a large saucepan or pot and saute the onion and celery for a few minutes. Add the curry powder and the garlic and saute for 2 minutes. Pour in the chicken broth and let it simmer for 15 minutes. Add the whipping cream and let it boil with the broth for a few minutes. Add salt and pepper to taste. Cut the salami slices into fine stips. To serve the soup top with sour cream and salami slices.

Seves 4

Baked Beans

baked beans

1 tbsp olive oil
2 onions chopped
2 garlic cloves minced
2 cans white or red kidney beans, drained
1 cup chicken broth
2 tbsp tomato paste
2 tsp hot pepper sauce
1 tbsp paprika
3 bay leaves
1 Brandt Smoked Pork Hock, shredded
100 grams Brandt Smoked Side Bacon, diced
1/2 tsp salt
1 tsp pepper

Preparation: Preheat oven to 350° F. Brown Smoked Side Bacon in large frying pan or Dutch oven. Once bacon is browned remove from pan, add olive oil and cook onions and garlic until soft. Stir in tomato paste, hot pepper sauce, paprika, salt, pepper and bay leaves. Saute for 1 minute and then add chicken broth and beans. Bring to a boil. Stir in browned bacon and shredded Smoked Pork Hock pieces. Transfer bean mixture to a casserole, or bake in Dutch oven for 25 minutes until top is slightly brown.

Serves 4

Twice Baked Quinoa Vlaskaas Butternut Squash


8 thin slices Brandt Westfalian ham
1/2 cup Vlaskaas cheese shredded
1 large butternut squash cut in 1/2 with pulp and seeds removed
1 tbsp. olive oil
1 tsp. of dried Italian seasoning
2 medium shallots finely chopped
1/2 cup quinoa
1 cup water
season with salt and pepper to taste

Preparation: Preheat the oven to 350˚ F. Place each half of squash cut side down in a 9×13 pan and pour 1/2″ of water in the bottom. Place squash in oven and bake until tender, about 45-60 minutes. Once done, remove and set aside. Rinse quinoa and set aside. In a medium pan heat olive oil over medium low heat. Add shallots to oil, and sauté until shallots are fragrant. Stir in quinoa and water. Bring to a boil, then reduce to a simmer and let cook until water is absorbed, 12-15 minutes. While quinoa cooks, scoop out baked butternut squash, leaving a 1/4″-1/2″ on the sides and bottom. Drain water from pan and return butternut squash to the pan, cut side up. Mash butternut squash and stir in Vlaskaas cheese (save a small amount of the cheese to sprinkle on top of squash before it goes back into the oven). Slice Brandt Westfalian ham into thin strips and add to the butternut squash. Once quinoa is cooked, add it to the butternut squash mixture. Taste season with salt and pepper. Scoop filling evenly into butternut squash halves. Sprinkle with Vlaskaas cheese and return to oven. Let bake for 10-15 minutes or until cheese has melted and the tops begin to brown. Remove from oven, portion, and serve.

Serves 4


Tip: The butternut squash can be roasted the day before cutting out a good majority of the time it takes to make this!

Grains Are Good

grains are good

800g Summerfresh Seven Grain salad
olive oil, to grease inside of ramekin
8 slices of Brandt Lachs Schinken, thinly sliced
18 Enoki Mushrooms (or sprig of fresh herbs)
freshly ground black pepper and salt to taste

Preparation: Lightly grease the insides of 4 ramekins with olive oil. Gently pack each of the ramekins until full with Summerfresh Seven Grain salad. Place a serving dish on top of the ramekin  Flip the plate and the ramekin over. Gently lift the ramekin from the plate. Fan two thin slices of Brandt Lachs Schinken on each of the formed Summerfresh Seven Grain salad moulds. Top off with Enoki mushrooms or sprig of fresh herbs and freshly ground black pepper.

Serves 4

Bacon Jarlsberg Mac and Cheese Minis


4 cups dried pasta
4 tbsps. of butter (½ a stick)
4 tbsps. flour
2.5 cups heavy cream 
2 tsps. mustard powder
450g Jarlsberg Cheese, grated
freshly ground black pepper and salt to taste
For the bacon lattice:
8 slices Brandt Double Smoked Bacon, cut into thin strips

Preparation: Pre-heat oven to  425˚F.  Using a large pot boil pasta in generously salted water until al dente (set aside). In a large pot, melt the butter, whisk in flour and cook for 1-2 minutes. Add cream, whisk and let cook, stirring occasionally, for 5-10 minutes until thickened . Add mustard powder and Jarlsberg cheese. Mix well. Season with salt and freshly ground black pepper. Lastly add pasta and stir to combine. Spoon pasta and cheese mixture into colourful ramekins. Bacon weave/lattice; top each ramekin with a lattice made from Brandt Double Smoked Side Bacon (4 slices in one direction and 4 slices in the other direction). The bacon can overlap the ramekin as it will shrink slightly when cooked. Place ramekins on a cookie sheet and bake in oven for 15 minutes.

Serves 4 to 6

Summer Fresh Mason Jar Salad


2 to 3 tbsp. salad dressing (store or homemade)
10 slices cucumber
6 cherry tomatoes
1/3 cup Summer Fresh Penne Pasta Feta Salad
1/3 cup yellow pepper
100g Brandt Roasted Turkey Breast, cubed
1/2 cup Baby Kale or Baby Arugula

Start with an empty mason or pickling jar. The rest of the preparation is simply applying layers. Layer one the dressing; layer two cucumber slices; layer three yellow pepper; layer four cherry tomatoes; layer five Summer Fresh Penne Pasta Feta salad; layer six Arugula; layer seven Brandt Roasted Turkey Breast. Be sure the lid is tightly sealed. Salad will keep in the refrigerator for 4 days. Perfect for preparing ahead.

Serves 1

Summer Salad with Jarlsberg Cheese

salad with cheese

12 slices Jarlsberg Cheese, thinly sliced
12 slices Brandt Double Smoked Pork Loin (Lachs Schinken), thinly sliced
12 slices cantaloupe
1/2 cup of balsamic vinegar
2 cups arugula
freshly ground pepper and salt to taste

In a small sauce pan over medium heat, reduce the balsamic vinegar until syrupy. Place a handful of arugula on 4 plates. Top with slices of cantaloupe, Jarlsberg Cheese and Brandt Double Smoked Pork Loin. Drizzle the balsamic reduction on each salad, season with freshly ground pepper and salt.

Serves 4