Meat entree
• Chevon and Chevre Greek Style Loaf1lb ground goat meat, cooked
1 loaf frozen bread dough
4tbsp extra virgin Olive oil
2 garlic cloves, crushed
2 tbsp chopped fresh basil
1tbsp chopped fresh mint
1tbsp chopped fresh parsley
1tbsp chopped fresh dill
1tbsp ground pepper
1 tsp salt
2 packages frozen spinach
1/2 red pepper and 1/2 green pepper
1 chopped onion
1 tomato chopped
100g Happy Days Goat Feta cheese
100g Okanagan Goat Cheese
preheat oven to 180/350 degrees. roll out thawed bread dough on a floured board to a 15 x 15 inch diameter. brush 2 tbsp olive oil over dough. spread cooked chevon evenly over dough and sprinkle chopped herbs, salt and pepper over the meat.
place thawed, well drained and chopped spinach evenly over the meat. then, sprinkle the chopped vegetables over the spinach.
crumble feta and sprinkle on the loaf. spread the soft Okanagan goat cheese over one edge of the dough.
roll the dough into a log, make sure the edges are sealed.
let the roll sit for 1/2 hour, letting the bread dough rise.
place on a cookie sheet and bake for 30 to 35 minutes until golden brown.
remove from oven and brush the outside with the remaining olive oil.
allow to cool and set for 10 minutes. then slice into 1/2 to 3/4 inch slices.
note: frozen Filo pastry can be used instead of the frozen dough, or you can make your own fresh bread dough.
• Goat Cheese and Olive stuffed chicken Breast
6 brine cured olives
half a roll okanagan goat cheese ( 75g)
half a tsp chopped fresh thyme leaves
2 chicken breasts halves with skin
vegetable oil
preheat oven to 200/380 degrees
pit and thinly slice olives. in a bowl stir together olives, goat cheese, thyme and salt/pepper to taste until combined well.
pat chicken dry and season well.
put the chicken breast halves on a cutting board and, with a sharp knive create a pocket. divide the goat cheese filling between pockets of both chicken breasts. In a ovenproof skillet heat oil until hot and brown chicken on both sides, only about 2 minutes on each side.
transfer skillet to middle of oven and bake chicken until cooked through, about 20 minutes.
• Ostrich Fillet with Goat Cheese
we use 2 fresh Ostrich fillets. cut them so you can roll them back up like a spiral. take the goat cheese out of the fridge an hour before prep. then gently spread the Okanagan goat Cheese on the cut side of the fillet.
roll the fillet so it shows the Goat Cheese in a spiral shape.
Heat oil in a skillet and briefly brown the fillets on both sides, then put the skillet in the oven at 180/360 degrees for 10 to 15 minutes.
Ostrich meat is extremly lean, and should not be cooked too long, so it does not dry out.
