SHEEP DAIRY PRODUCT RECIPES

A selection of recipes using British Sheep Dairy Products.
The selection is changed regularly.

Index

THE PROPERTIES OF SHEEP MILK

Sheep milk appears naturally homogenised with a high protein content and easily digested fat. It makes an ideal substitute for light cream in recipes, particularly sauces, baked or caramel custards and other puddings. It is important never to boil the milk unless fortified or it will become like " egg custard". A good tip is to heat the milk in a microwave oven. Delicious over cornflakes, porridge or in coffee, it is the perfect alternative milk for people who are not allowed "dairy products" usually only meaning no cow milk products

The yogurt is naturally thick and can vary between being very bland to quite acid according to the recipe and starter culture used. British Sheep Yogurts contain no additives nor stabilisers and unless stated clearly on the label are guaranteed to be unadulterated by other milks. Yogurt can be used extensively in cooking either as a low fat substitute for cream or sour cream or quark or as a base for many famous Continental recipes. When used in cooking it always needs fortifying with a little flour or similar. Added to sauces it makes them very tasty and interesting and ideal with add grated sheep cheese.

Sheep cheeses come in a wide variety as the milk by itself is bland and can be adapted to many recipes. The harder cheeses also grate well as they get older. The soft cheeses are delicious spread on crusty bread, sweet Digestive biscuits or Water biscuits. There are also Blue cheeses not unlike the famous Roquefort, mould ripened cheeses like Brie, but even more delicious and Fromage Frais ideal with fresh fruit or in a wide range of cooking. After cheese making Ricotta is often made from the whey proteins, this delightful light textured, low fat, pure protein food is highly prized all over the Mediterranean in both sweet and savoury dishes.

Sheep milk products are the perfect alternative for people who are allergic to cow or goat milk. They are very healthy with high, easily absorbed calcium and zinc with a Calcium/Phosphorus ratio that is ideal for human health and well being.

Tips

• British Sheep Yogurt added to soups and stews make them very rich tasting and yet very refreshing. Used instead of sour cream in some soups makes them special.
• Try making any white sauce with British Sheep Yogurt as well as British Sheep Milk, it will take away the sweet taste of flour and milk.
• When making a Greek salad with Feta cheese, try it grated on top rather than in slices
• Pasta cooked to the exact point can be served with a light sauce made from British Sheep Milk, a little flour, grated blue cheese or Feta cheese, salt and pepper. Served with leaves of basil.
• Slightly drain some British Sheep Yogurt, season as one of the accompaniments when serving curry, or any spicy food
• Flavoured/fruit British Sheep Yogurts can be whipped up, frozen and eaten as iced yogurt.
• British Sheep Yogurt can be placed in lolly forms with sticks and frozen. Ideal for children. Sheep milk, either plain or flavoured frozen this way is enjoyed in hot weather



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Yogurt Borsch

INGREDIENTS

1 litre chicken stock
1 medium onion, chopped
2 cloves garlic, crushed
3 medium beetroot, raw
1 tbs dill weed
2/3 tbs lemon juice
500 ml British Sheep Yogurt
Salt and pepper to taste

METHOD

Boil up the stock with onion.
Grate the beetroot into a bowl containing the lemon juice. Add to boiling stock. Add garlic and dill and simmer until the beet is soft, but not mushy.
Allow to cool, add yogurt, whisk well and serve.
Can be eaten hot, warm or chilled.




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Blue Cheese Soup

INGREDIENTS

1 litre chicken stock (2 cubes)
180 g British Blue Sheep Cheese
1 large onion
4 sticks celery
45 g plain flour
45 g butter
Little olive oil
Fresh thyme to taste

METHOD

Finely slice the onion and soften in butter and oil. Add chopped celery and sauté a little more. Add flour and mix well, add stock with the thyme, salt and pepper.
Simmer for 15 minutes, then add cheese broken up into small pieces. Simmer a further 5 minutes and liquidise Serve with toast.




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Feta in Herby Oil

INGREDIENTS

2 tbs chopped parsley
2 tsp chopped thyme
450 ml best green virgin olive oil
575 g British Feta Cheese
6 green olives
6 sprigs each of: thyme, marjoram and rosemary
8 black peppercorns
Few pieces of tinned pimento

METHOD

Grind the parley and thyme into a paste with a little oil with pestle and mortar.
Add the rest of the oil and store in an airtight jar at room temperature for 2 weeks, shaking daily Then cut the Feta cheese into small squares. Line a sterilised open necked jar with herbs, olives etc.
Put in the Feta pieces and cover with well strained olive oil. Leave 2 weeks and serve with drinks or on top of salads.




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Tzatziki

This is the famous Greek dip which can be eaten in many ways

INGREDIENTS

225 g British Sheep Yogurt Curd/Labna
80 g cucumber, peeled and deseeded
5 g crushed garlic
1 tsp chopped fresh mint
Salt to taste

METHOD

Take about 500 ml yogurt and drain overnight through a muslin cloth until firm, (yields about 225 g).
Grate the cucumber and dry on a paper. Mix the drained yogurt with the cucumber, garlic and mint. Add salt and leave in the fridge overnight.




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Deep Fried Sheep Cheese in Batter

INGREDIENTS

125 g self raising flour
150 ml beer or lager
1 egg
1 tsp salt
2 tsp caraway seeds (optional)
Flour for coating
Oil (Sunflower) for deep frying
British Sheep Cheese cut in small cubes such as Hard cheese, Feta or Brie - type

METHOD

Sift the flour and salt. Add caraway seeds and egg, beat lightly in a food processor, add the beer and beat well. Leave to stand for half an hour before use. Coat the little cubes of cheese in flour and dip in batter. Fry in very hot oil and dry on kitchen paper. This light batter can be used for such things as mushrooms, slices of cold meat, courgettes or anything that may be improved by being fried in batter.




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Lamb with Yogurt and Coriander

INGREDIENTS

500 g lamb loin fillet
150 ml British Sheep Yogurt
2 tbs olive oil
1 clove garlic, crushed
1 tsp sugar
3 tbs fresh coriander, chopped
Juice of 1 lime or 1/2 lemon

METHOD

Marinate the meat in a mixture of yogurt, oil, garlic, sugar, lime juice and coriander.
Season with salt and black pepper. After a few hours remove the meat from the marinade and cook under hot grill for 10 minutes, turning and basting frequently.
Serve cut in thick slices nicely garnished.




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Turkish Baked Chicken

INGREDIENTS

1 chicken of 2 kg weight
300 ml British Sheep Yogurt
1/2 tsp each of ground ginger, turmeric and cumin
Good pinch powdered chilli
1 clove garlic, chopped
1 tsp tomato puree
2 bay leaves
Grated rind of 1 lemon

METHOD

Joint the chicken and place in a bowl.
Put the yogurt in another bowl and add all the ingredients except the paprika. Mix well and pour over chicken pieces. Allow to marinate for 24 hours.
Put the chicken pieces on a trivet on a baking tray sprinkle with paprika and bake at 180°C (360°F, Gas Mark 5) for 90 minutes until tender and golden brown. Season with salt, black pepper and paprika.
Serve with rice and a green salad.




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Courgette and Tomato Lasagne

SERVES 4

INGREDIENTS

175 g wholemeal or white lasagne, pre-cooked
1 tsp vegetable oil
175 g Soft British Sheep Cheese
50 g Hard British Sheep Cheese

For Sauce:
1 tbs oil
1 onion sliced
1 green pepper, deseeded and sliced
1-2 cloves garlic, crushed
450 g courgettes, finely chopped
400 g tin of tomatoes
1 tbs tomato puree
1/2 tsp each dried basil and oregano
1/4 tsp sugar
Salt and pepper

For the topping:
150 g Sheep Yogurt
2 eggs
25 g hard Sheep Cheese

METHOD

Heat oil in a large pan and sauté onion and pepper for 5 minutes. Add garlic and courgettes and cook further 5 minutes. Stir in tomato puree, canned tomatoes and their juice. Add herbs, salt, pepper and sugar. Bring to the boil, cover and simmer 20 minutes.
Mix the soft and hard cheeses. In a greased 2 litre ovenproof dish, layer the sauce, pre-cooked lasagne and cheeses, finishing with a thin layer of sauce.

For topping:
Beat the yogurt, eggs and cheese together. Season and pour over the lasagne.
Cook for 30 minutes until brown and bubbling.
Serve immediately with fresh crusty bread and a green salad.




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Creme Caramel au Lait de Brebis

This recipe is famous in the area of Millau on the Tarn.

INGREDIENTS

90 g sugar
3 tbs water
600 ml British Sheep Milk
4 eggs
1 tsp vanilla essence

METHOD

To make the caramel, melt the sugar in a heavy saucepan, stirring all the time. When it becomes light brown take off heat and add water, stir well.
Beat eggs into milk, add vanilla and pour over caramel in pie dish. Place in a bain marie in a medium oven and cook until firm, about 1 hour.
When cool, ease round edges and turn out on to a serving dish.




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Brown Bread Yogurt Ice

INGREDIENTS

5 slices Hovis brown bread
120 g muscovado sugar
500 ml British Sheep Yogurt

METHOD

Make fine bread crumbs and add sugar. Spread on an oiled baking try and bake until sugar combines with crumbs and is slightly caramelised.
Stir and cool.
Combine crumbs with yogurt and freeze in shallow tray.




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