Chevon and Chevre Greek Style Loaf
- 1 lb ground goat meat, cooked
- 1 loaf frozen bread dough
- 4 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tbsp 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 180C/350F. 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, making 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)
- 1/2 tsp chopped fresh thyme leaves
- 2 chicken breast halves with skin
- vegetable oil
Preheat oven to 200C/380F. S 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 knife, 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, 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. 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 180C/360F for 10 to 15 minutes. Ostrich meat is extremly lean, and should not be cooked too long so it does not dry out.