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Shanklish & Bacon Triangles
Ingredients:
*1 Pkt puff pastry
*175g Diced bacon
*4 Shanklish ball crumbled
*1 Medium onion finely diced
*1 Large diced tomato
*1 Egg lightly beaten
*2 Tbl spoons of oil
Method:
Place crumbled shanklish in a bowl. Saute onion & bacon with marinated oil 3-5 mins. Add diced tomatoes for a further 3 mins. Add to shanklish mixture with beaten egg mix through evently. Cut pastry sheet into 4 even squares spoon small amount of shanklish mixture onto pastry and fold into triangle shapes. Repeat this process until all ingredients are used. Baked in 200 C oven for 10-15 mins or until golden brown. Vegeterian Recipe:
Use the above recipe without the bacon and add vegetables of your choice such as, mushroom, zucchini, spinach or pumpkin.
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Shanklish Salad / Dip
Ingredients:
*3 Shanklish balls crumbled
*1 Medium to large tomato finely diced.
*1/2 Small Spanish onion finely diced.
*2-4 Tbl spoons of oil.
Method:
1. Mix the above ingredients in a small bowl and serve with Lebanese bread or crackers of your choice. Further Serving Suggestions:
1. For that extra zest in taste, use in focaccia, open grilled sandwhiches, different sauces and crumble in salads.
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Stuffed Zucchini with Akawi & Ricotta Cheese
Ingredients:
*6 medium zucchini (about 6 inches long)
*200 gm Akawi cheese, crumbled use a food processor for this or ( you may use blue cheese if you like)
*200 gm ricotta cheese
*4 tablespoons grated Parmesan cheese
*2 tablespoons fresh basil chopped
*1/4 teaspoon chilli powder
*1 1/2 punnet cherry tomatoes, thinly sliced
Method:
1. Cut zucchini into 4cm slices. Using a melon baller or small spoon scoop out the insides 3cm deep and discard, leaving the bottom intact.
2. Cook zucchini in microwave on medium for 1 minute, just enough to take out the rawness.
3. Place zucchini on an ungreased baking sheet, mix together ricotta & akawi & spoon 1 1/2 teaspoons of cheese mix into each zucchini peace.
4. Combine the parmesan cheese, basil, and chilli powder; sprinkle half of the mixture over stuffed zucchini. Top each with a tomato slice and sprinkle with the remaining parmesan mixture
5. Bake at 400° F until cheese is melted, 9-12 minutes. Serve warm.
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Haloumi Cheese & Artichoke Salad
Salad Ingredients:
*1 Haloumi cheese
*4 tablespoons olive oil
*1 1/2 tablespoons small capers, drained
*2-3 large tomatoes, cut into thin wedges
*1 small jar/tin artichokes (in oil) drained and cut into small wedges
*1 zucchini, thinly sliced
*1 packet baby spinach
*1/4 cup fresh basil leaves
Dressing Ingredients:
*1 Lime (juice & zest)
*2 tablespoon white wine vinegar
*2 tablespoons white balsamic vinegar
*1 clove crushed garlic
*1 1/2 teaspoons grain mustard
*4 tablespoons of a good quality virgin olive oil
*Salt to taste
*Pepper - black, freshly ground to taste
Method:
1. Unwrap the cheese and pat dry with kitchen paper.
2. Using a sharp knife slice the cheese in 8 slices, haloumi tends to split.
3. Whisk together all the ingredients for the dressing.
4. Heat the oil in a frying pan.
5. Fry zucchini slices a couple of minutes on each side until golden brown, drain on paper towel & keep warm.
6. Fry the haloumi slices on a fairly high heat, 1 to 2 minute on each side, until they turn a deep golden brown.
7. In a large bowl mix the salad ingredients together with some of the dressing.
8. Place the fried haloumi pieces in & on top of the salad.
9. Pour the remainder of the dressing over the haloumi and serve.
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Barbecued Sea Mullet with smoked Tomatoe and Baladiye cheese salad - BALADIYE CHEESE SILVER AWARD WINNER
Ingredients:
*2 x 200g sea mullet fillets
*Handful baby rocket leaves
*1 pkt Baladiye cheese
*1 large roasted capsicum
*3 x smoked tomatoes (or sundried)
Dressing:
*2 tablespoons white balsamic vinegar
*4 tablespoons extra virgin olive oil
*Salt
*Pepper
Method:
1. Cut Baladiye cheese into 1/4 inch slices
2. Toss salad ingredients together. Season to taste.
3. Season mullet lightly on both sides & barbecue for 2 mins on each side at a medium-high heat.
4. Place salad on plate, top with fish, drizzle with dressing & serve.
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Tomato Baladiye & Basil salad with roast garlic dressing - BALADIYE CHEESE SILVER AWARD WINNER
This is a very popular summer salad. It takes only minutes to prepare and requires no cooking. It can be made with Baladiye cheese or Akawi cheese, and any variety of fresh tomatoes. Just make sure that the tomatoes are vine ripened and full of natural flavour.
Ingredients:
*3 large Tomatoes- fresh, cut in ½ inch slices
*1 pkt Baladiye- cut in ½ inch slices
*12 Basil leaves, fresh - washed and patted dry
*1/4 cup Roasted Garlic Olive Oil
*1-2 Tbsp Balsamic Vinegar (Modena)
*Sea salt to taste (on tomatoes only) - cheese is slightly salty
*Pepper - black, freshly ground to taste
Method:
1. Arrange the tomato and Baladiye on a serving dish. This can be done in individual servings (as shown in our photograph) or on a large serving platter.
2. Drizzle with Roasted Garlic Olive Oil and Balsamic Vinegar.
3. Garnish with fresh basil and season with salt and pepper. Serve immediately with fresh bread and a beverage of your choice
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Baladiye & Roma Tomatoe Bites - BALADIYE CHEESE SILVER AWARD WINNER
Ingredients:
*4 slices of bread
*4 large vine ripened Roma tomatoes
*1 pkt Baladiye cheese
*1 red spanish onion
*8 large basil leaves
*Pepper - black, freshly ground to taste
*Basil oil
Method:
Grill bread on both sides, cut tomatoes & cheese into 8 mm slices. Finely dice onion & thinly slice basil leaves. Arrange the tomatoes and baladiye cheese slices alternatively on the bread & sprinkle the chopped onion and basil over the cheese & tomatoes. Drizzle basil oil, season to taste with cracked black pepper & serve.
