Method

Method

Method

Method

Method

Method

Preheat the oven to 200°C and set a large pot of water to boil. Add the potatoes and cook until tender. Drain and place the potatoes on a large baking sheet. Drizzle over the olive oil and roll each potato in it to thoroughly coat. Use a potato masher to lightly squash the potatoes and season with sea salt.

Roast the potatoes for an hour or until golden and crispy. Leave to cool for a few minutes before crumbling over the Salada Blanc feta and dressing the potatoes with the smoked salmon, capers, herbs and lemon.

Serve warm or at room temperature. 

Method

Preheat the oven to 180°C and grease a baking dish with butter. Butter each half of the hot cross buns and arrange the bases in the dish. Spoon marmalade over each half, keeping a little aside for the top of the pudding. Slice the Camembert and layer two slices in a criss-cross fashion over each hot cross bun half. Replace the tops of the buns.

Whisk together the beaten eggs and the cream and pour over the top of the buns. The cream mixture should fill ¾ of the dish. Brush the remaining marmalade over the top of the buns and sprinkle over the candied citrus peel. 

Bake the pudding on the middle shelf for 45 minutes or until set and serve hot with either ice cream or cold double cream.

Method

1. For the confit garlic, add olive oil, peeled garlic cloves and rosemary to a small deep baking dish. Pop in a 140ºC air fryer and confit for 45 minutes or until garlic is golden and tender. Reserve the confit olive oil as this will be used throughout the recipe. 

2. Place dough dry ingredients into a large bowl. Add warm water and mix until a dough is formed. Knead on a floured surface for 8 minutes until smooth with a little resistance to it. Place into the same bowl, drizzle with olive oil and cover. Proof for +- 45 minutes in a warm area until doubled in size. 

3. Add some of the reserved confit garlic oil into a large baking tray.

4. Lightly press indentations into the dough using your fingers.

5. Preheat oven to 190ºC.

6. Top the dough with sliced red onion slices, confit garlic, crumbled Fairview White Rock (both flavours) and fresh rosemary. Drizzle generously with confit garlic olive oil and season with coarse salt. Let this stand for 15 minutes in a warm area.

7. Bake for 25 minutes.

8. Mix Festive dipping oil ingredients together. Season to taste.

9. Serve warm or room temperature focaccia with this delish and chunky dipping oil

Method

1. For the pastry, place the flour, sugar, salt and butter into a food processor. Blitz until the mixture resembles fine breadcrumbs.

2. Add the beaten egg and cold water, blend until it all comes together to form a soft dough. Shape into a ball and flatten slightly, Wrap in clingfilm and chill for at least 2 hours in the fridge. 3. Preheat oven to 180ºC. 4. Slice each Fairview Camembert into 16 wedges. 5. Slice each peach into 6 – 8 wedges depending on the size. Place into a bowl, add caster sugar, lemon juice and corn flour, gently mix until peaches are well coated. 6. Roll the chilled pastry dough out onto baking paper (about 1 cm thick). 7. Top with an arrangement of peach, prosciutto and camembert, leaving a generous border. Fold the edges inwards to form your galette.

8. Brush the pastry with beaten egg, and sprinkle with coarse salt and fresh thyme leaves. 9. Bake for 35 minutes (Check in halfway). 10. Serve warm or room temperature drizzled with honey.

Method

1. Preheat fan assisted oven to 200ºC.

2. Peel and cut medium carrots into a similar size and thickness to the baby assorted carrots. Place all of them onto a baking tray, drizzle generously with olive oil and season well with salt and pepper. Top with plenty of thyme leaves.

3. Roast for 20 minutes or until golden and fork tender. Give them a shake halfway through the roasting time. Allow to cool for 10 minutes.

4. Arrange the roasted carrots onto a large serving plate. Top with chunks of creamy Fairview Chevin, toasted hazelnuts and pomegranate rubies.