High Weald Dairy Mediterranean Dishes
Here are some recipes using Cheese from the High Weald Dairy in Sussex, including their famous Halloumi.
All the Cheeses can be substituted to suit your taste, or ordered direct from the dairy.
High Weald Dairy Mediterranean Sheeps Milk Cheese, Lamb and Wild Garlic Kofte.
160g HWD Mediterranean Sheeps Milk Cheese finely diced (roughly 5mm cubes)
800g lamb mince
40g wild garlic or spring onions, finely chopped
2 tblsps fresh chopped coriander
2 tsps fresh chopped mint
2 tsps fresh chopped parsley
1 red chilli, seeded & finely diced
1 tsp ground cumin
1 tsp ground coriander seed
2 tsps paprika
Combine all ingredients and form into 4 Koftes. You can chargrill, grill or pan-fry until browned and finish in an oven at 180C for 5 minutes.
Serve with pitta or flat bread, salad and minted yoghurt.
Wild garlic can be found in woodland next to rivers when it’s in season.
Curried Halloumi Pasties
Makes 4 Pasties
10g root ginger
2 garlic cloves
1 red chilli
1 tsp yellow mustard seed
1 tblsp curry powder
1 tblsp coriander stalk
2 tblsps coriander leaves
100g squash – cubed
100g High Weald Dairy Halloumi – cubed
Ready rolled puff pastry.
1 egg, beaten lightly.
Roast the cubed squash at 140C for 15-20mins or until soft.
Blend together the ginger, shallot, garlic cloves and red chilli in a food processor, then fry with the mustard seed, curry powder and coriander stalk in a little olive oil for 5 minutes over a low heat.
Mix all ingredients together in a bowl and the pasty filling is now ready.
Cut 4 x 6-7inch circles in the puff pastry and place the filling on one side of each pastry disc. Fold over, sealing with egg wash. Cut 3 slashes on top of the pasty and place on an oven tray. Bake at 180C for 20 minutes.
Serve with a jacket potato and salad.
To buy our Halloumi CLICK HERE
Duddleswell, Ricotta & Pea Linguine
150g Duddleswell Cheese.
150g HWD Ricotta – crumbled.
200g peas or broad beans, shelled or frozen.
Juice of 1 lemon.
Extra Virgin Olive Oil.
1 tblsp of mint leaves, finely chopped plus a few whole leaves to garnish.
Salt & black pepper.
Cook the linguine in salted boiling water until al dente. Add the peas and cook for a further minute. Drain well, then return to pan and add Ricotta, a good slug of olive oil and lemon juice. Season well with salt and pepper and mix gently. Add the chopped mint and serve in a pasta bowl.
Garnish with whole mint leaves and serve with plenty of shavings of Award winning, Gold Medal Duddleswell.
To buy Duddleswell and our Ricotta CLICK HERE
Baked Courgettes with Mediterranean style Sheep Milk Cheese
Serves 4 as a starter.
100g HWD Med style Sheep Cheese.
4 medium courgettes.
2 tomatoes, deseeded and finely diced.
1/2 red pepper, finely diced.
1/2 medium-sized red onion, finely diced.
1 clove garlic crushed and diced.
5 tblsps breadcrumbs.
1 tblsp mint, finely chopped
1 tblsp coriander finely chopped
1 tblsp basil, finely chopped, or dried basil
2 tblsps olive oil
Salt and pepper to season
Halve your courgettes lengthways. Scoop the seeds out with a spoon and discard. Place the courgette halves on a baking tray, skin side down. Coarsely dice the cheese and mix thoroughly with all the other ingredients in a bowl. Season the mixture to taste. Brush the courgettes with olive oil and divide the mixture between the 8 halves of courgette. Bake in the oven at 180C for 15 minutes. Serve with a jacket potato and a salad.
Spiced Halloumi Kebabs with Spiced Couscous and Yoghurt dressing.
Serves 4 for lunch
For the Kebabs
8 bamboo skewers
600g HWD Halloumi
1 Green Pepper
1 Red Onion
8 cherry tomatoes
2 garlic cloves
1 small piece of peeled ginger
2 tsp curry powder
2 tbsp olive oil
Salt & pepper.
For the Spiced couscous
2 Shallots (diced)
2 garlic cloves (crushed)
1cm ginger (finely chopped)
2 spring onions(sliced)
4tbsp squash (diced)
2 tomatoes, seeded & diced
4tblsps frozen peas, blanched in boiling water
Hot vegetable stock
1/2 tsp ground cumin
Handful of chopped coriander
1/2 squeezed lemon
Salt & pepper
Drizzle of olive oil.
For the Kebabs, crush garlic & ginger, add curry powder and 2tblsps of olive oil. Chop all veg and marinade it in curry spices in the fridge for at least an hour. Soak skewers. Chop halloumi into squares and thread on the kebab sticks. Grill until halloumi browns slightly, turning regularly.
For the Spiced couscous, gently fry shallots, squash, ginger and garlic together in olive oil until squash is edible but al dente. Add cumin & paprika, fry for 1 minute then add couscous. Add tomato, spring onion, and blanched peas. Cover with hot vegetable stock. Placea lid on the pan, take it off the heat and leave until the couscous has plumped up. Stir in lemon juice, a drizzle of olive oil and coriander. Season to taste.
For the Yoghurt dressing, mix 8 tblsps Greek yoghurt, 1 tblsp caster sugar, a squeeze of lemon juice, 2 tblsps chopped mint, and enough water to slightly thin the dressing down.
Ricotta Picnic Pie
Knob of butter, for greasing
Plain flour for dusting
8 large free-range eggs
2 tblsps extra virgin olive oil
1 onion, finely chopped
500g High Weald Dairy Ricotta
150g HWD Ashdown Foresters, cut into small cubes
Approx 2 tblsps fresh or dried parsley
500g block puff pastry
Preheat the oven to 200 C. Grease a 24cm loose-bottomed cake tin or pie dish with butter, then lightly dust with flour. Hard-boil 7 of the eggs for 9 minutes in a pan of boiling water, plunge into cold water, then shell, slice in half and set aside to cool.
Wash the spinach and wilt in a pan with a lid for 5 minutes. Drain, squeeze out any excess liquid with your hand, then chop and place in a bowl. Meanwhile, heat the oil in a pan and sweat the onion for 10 minutes or until soft. Cool, then stir into the chopped leaves. Add the cheeses and parsley, season and mix thoroughly.
On a lightly floured surface, roll out two thirds of the pastry and use to line the tin or dish. Spoon in half of the filling, then place the egg halves on top, yolks up. Cover with the remaining filling. Beat the last egg and brush some on the pastry edge.
Roll out the remaining pastry for the lid and press the edges together to seal. Cut a little cross in the middle, brush with the remaining egg and bake for 40 minutes until risen and golden brown. Cool and then slice.
Mediterranean Style Sheep Milk Cheese with Mini Tomato Arancini
150g HWD Med Style Sheep Cheese cut into 2cm cubes.
Ingredients for Arancini:
30g Med Style Sheep Cheese (crumbled).
1 small clove garlic – crushed.
100g Arborio or long-grain rice.
1 small shallot, finely diced.
6″ length of leek, finely chopped.
1 tblsp butter and a splash of olive oil.
400-500 ml half vegetable stock & half tomato juice
Handful of chopped basil.
Breadcrumbs, 1 beaten egg & flour for breadcrumbing finished Arancini.
Serve with dressed salad of spring onions, cherry tomatos and green leaves of your choice.
Method for Arancini:
Use enough oil and butter to just cover the base of a pan, add the rice and gently fry for 1-2 minutes. You should hear some of the rice cracking and popping. Add shallot, leek and garlic. Pour in the hot stock mixture slowly, continually stirring and letting the rice absorb the liquid. When the rice is cooked, remove from the heat and bind with 30g of Med Style cheese and chopped basil.
Allow to cool, then form into 2cm balls with your hands and then chill for half an hour. Dip the balls in flour, then the egg wash and finally the bread crumbs. Deep fry them until golden.
Place them on kitchen towel to absorb any excess oil before serving.
Mediterranean style Cheese and Watermelon Salad
Serves 4 as a starter.
300g High Weald Dairy Mediterranean Style Cheese
Mixed salad leaves
A few small mint and basil sprigs
Balsamic vinegar and olive oil dressing
(3 parts oil to 1 of vinegar)
Cut the Mediterranean style cheese into small but generous slices. Allow 5 squares for a main course and 3 for a starter. Slice watermelon into triangular wedges to place on top of the cheese. Dust the watermelon wedges generously with icing sugar and either blow torch or place under the grill to glaze. Mix the summer salad leaves with the mint and basil sprigs and then dress with the balsamic vinegar and olive oil. Arrange the leaves in the centre of the plate. Then place squares of cheese around the edge of the leaves, with the watermelon triangles on top.
Gordon Ramsay’s Scallops with Halloumi, Caper and Raisin Vinaigrette
Sweet scallops and salty halloumi create the perfect balance for a delicious and light seafood dish, which was shown on the F Word on the TV, using High Weald Dairy’s halloumi made by Gordon at the Dairy.
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
NB Panko is Japanese breadcrumbs, available from supermarkets & speciality shops.
If you can’t find any, grate breadcrumbs on the largest size of your grater and dry them in the oven.
How to make Gordon’s scallops with halloumi, caper and raisin vinaigrette
1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. 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.
For the vinaigrette:
100g capers, rinsed and drained
100g golden sultanas
1 tsp white wine vinegar
Mixed salad leaves
Freshly ground black pepper
Prepare a salad using fresh lettuce, cherry tomatoes, olives and diced apple, freshly chopped mint and a vinaigrette dressing. Dice a pack of Halloumi cheese in to cubes and lightly dry fry in a non stick pan to a golden brown. Toss onto the salad and serve immediately.
NB: Toss the diced apple in the dressing at once to stop it turning brown.
Harissa-style Dressing for Halloumi and Couscous
110ml extra virgin olive oil
1 rounded teaspoon cayenne pepper
1 tblsp ground cumin
2 heaped tblsps of tomato puree
4 tblsps lime juice (approx 2 limes)
Simply whisk up all the ingredients in a bowl and pour into a serving jug. The dressing will keep well in a jar in the fridge for up to 1 week.
Halloumi Cheese Vegetarian Kebabs
Cut a block of Halloumi into quite large cubes. Thread onto a skewer interspersed with cherry tomatoes, green peppers, olives and mushrooms. Place under the grill or over the barbecue until golden brown. Serve with a salad or brown rice.
Halloumi Cheese Omelette
Break three eggs into a bowl and beat lightly Season with salt, pepper and mint. Add a little butter to the pan, when it sizzles gently fry some diced mushrooms, then add the egg mixture. Sprinkle half a pack of roughly grated Halloumi over the top and place under the grill for a few moments. Fold over and serve.
Halloumi Stuffed Mushrooms
Beat 2 eggs together, add half a pack of grated Halloumi and some pepper. finely diced tomatoes, a little cumin, dried mint, and chopped garlic. Use this mixture as a filling for some large mushrooms. Bake in a hot oven (220’C) for 5 minutes.
Halloumi Cheese Oregano Tomatoes
Cube a block of Halloumi cheese. Chop one onion, crush a garlic clove, chop a pepper, slice some mushrooms, 400g of tomatoes (fresh or tinned), 2 tsp of oregano, 2 tsp of tomato puree, some black pepper. 50g of cashew nuts, and 100g of pasta or rice.
Lightly dry fry the Halloumi to a golden brown. If necessary, use a drizzle of olive oil and add the onions, garlic, pepper, and mushrooms. When cooked, add the tomatoes, puree, oregano, cashew nuts and black pepper. Simmer for 5 minutes, then serve on a bed of brown rice or pasta.