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  • Oven roasted fish with spicy crust and Simonsberg Edam

    Developed by Arina du Plessis. Serves 2

    2 portions firm white fish
    Fresh lemon juice
    Salt and freshly ground black pepper to taste
    125 ml fresh white bread crumbs
    30 ml melted butter or olive oil
    5 ml fish masala
    125 ml finely grated Simonsberg Edam


    Drizzle the fish with lemon juice and season with salt and pepper. Refrigerate until ready to use. Preheat the oven to 200ºC and line a baking tray with foil. Mix the bread crumbs with the butter or oil, masala and grated Simonsberg Edam. Spoon half of the topping onto each piece of fish and press down lightly. Bake for about 10 minutes, until the topping is golden and crunchy, and the fish is cooked and flakes easily. Serve with baby potatoes, lemon wedges, mixed greens and home-made aioli.

  • Simonsberg Gouda, spinach and chorizo tart

    Developed by Chef Nic van Wyk. Serves 4–8

    22 cm tart case 4 cm deep and blind baked
    200 g Simonsberg Gouda
    450g baby spinach well washed, balanced and all excess water squished out
    400 ml cream
    3 eggs
    100 g chorizo
    Salt and pepper to season


    Preheat the oven to 190º. Mix the eggs and cream together then fold through all the other ingredients. Season with salt and pepper, and pour in the tart case. Bake for 30-40 minutes, until the mix is just, remove and leave to reach room temperature. Serve with a side salad.

  • Simonsberg Edam polenta fritters with creamy mushrooms

    Developed by Arina du Plessis. Serves 4

    1 litre chicken stock
    250 ml instant polenta
    Salt and freshly ground black pepper to taste
    250 ml grated Simonsberg Edam
    250 g mixed mushrooms
    30 ml butter
    30 ml chopped fresh thyme leaves
    5 ml cake flour
    250 ml cream


    Bring the chicken stock to a rapid boil and add the polenta. Stir vigorously until it comes to the boil. Simmer, while stirring for 10-15 minutes. Season to taste with salt and pepper, remove from the heat and add the Simonsberg Edam. Stir until melted. Spoon into a greased ovenproof dish, spread evenly and leave to stand until firm. While the polenta is cooling, fry the mushrooms slowly over a low heat in the butter and thyme until cooked. Sprinkle the flour over and cook for 1 minute. Add the cream and bring to the boil. Simmer until slightly reduced and thickened.

    Cut the polenta into slices or triangles. Heat the butter and olive oil in a heavy-based pan and fry the polenta until golden brown. Arrange a few fritters on a plate and spoon some of the creamy mushrooms over. Grind black pepper over and serve immediately.

  • Marinated Simonsberg Edam salad

    Developed by Arina du Plessis. Serves 4

    60 ml Thai (coriander and chili) pesto
    60 ml fresh lemon juice
    60 ml olive oil
    Salt and freshly ground black pepper to taste
    100 g Simonsberg Edam, cut into cubes
    12 baby potatoes
    100 g calamata olives
    150 — 200 g mixed baby salad leaves and herbs


    Mix the pesto, lemon juice, olive oil, salt and pepper and pour over the Simonsberg Edam cubes. Cover and leave to marinate for at least 1 hour. Boil the potatoes in salted water until just tender, leave to cool and slice in halves or quarters. Toss the potatoes, olives and salad leaves and spoon the cheese and marinade over. Serve immediately.

  • Red apple, Simonsberg Edam and cole slaw

    Developed by Arina du Plessis. Serves 4–6

    80 ml mayonnaise
    80 ml thick, natural yoghurt
    10 ml horseradish cream
    30 ml milk
    Fresh lemon juice
    Salt and freshly ground black pepper to taste
    2 baby cabbages, shredded
    2 red apples, cored and thinly sliced
    60 g Simonsberg Edam, thinly sliced


    Mix the mayonnaise, yoghurt, horseradish cream and milk. Season with fresh lemon juice, salt and pepper to taste. Toss the cabbage and apple with the sauce. Cover and refrigerate until needed. Alternatively, stack slices of apple, cabbage, and Simonsberg Edam and spoon the sauce over the top. Finish with freshly ground black pepper.

  • Roasted vegetable and Simonsberg Edam baguette

    Developed by Arina du Plessis. Serves 2

    30 ml olive oil
    1 red onion, sliced into thin wedges
    ½ yellow and ½ red pepper, sliced into thin strips
    Salt and freshly ground black pepper
    8 sundried tomatoes in vinaigrette, thinly sliced
    60 ml soft butter
    15 ml wholegrain mustard
    2 x 30 cm baguettes
    60 g Simonsberg Edam, thinly sliced
    Large handful of mixed baby salad leaves


    Preheat the oven to 200ºC. Drizzle the olive oil in an ovenproof dish and add the onion and peppers. Toss to coat with the oil and roast for 20-30 minutes, until the vegetables are cooked and golden. Shake the pan every 10 minutes. Season with salt and pepper, add the sundried tomatoes and leave to cool. While the veggies are roasting, mix the butter, mustard and black pepper together well. Slice the baguettes open and spread with the mustard butter. Fill the baguettes with some salad leaves, a generous portion of Simonsberg Edam and top with the toasted veggies. Serve immediately or wrap in wax paper for lunch on the go.

  • Ginger cake with Simonsberg Edam and honey

    Developed by Arina du Plessis. Serves 12

    200 g butter
    200 g soft brown sugar
    450 g flour
    10 ml ground ginger
    200 g sultanas
    60 g molasses
    4 eggs
    125 ml milk
    5 ml bicarbonate of soda
    Simonsberg Edam, thinly sliced to serve
    Honey for drizzling


    Preheat oven to 160ºC. Prepare a 12x25 cm loaf tin. Soften the butter, add the sugar and beat thoroughly until creamy. Sift the flour with the ground ginger, then add half of it to the sultanas, mix well, set aside. Stir the treacle into the butter and sugar mixture. Beat eggs one by one, adding small portions of the remaining flour until it is complete and mix well. Warm the milk and dissolve the bicarbonate of soda in the milk. Add the sultana mix with the milk to the cake mixture. Turn into the tin and bake for 1 hour, reducing to the heat to 150ºC after 45 minutes. Allow the cake to cool and cut into thin slices. Serve the ginger cake with slices of Simonsberg Edam, drizzled with honey.