Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes relect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes.

Rena has published 2 books and has previously written a regular newspaper column.

Ingredients:

Method:
Take ice cream out of the freezer and stand at room temperature until quite soft but not completely melted.

Combine Cranberry and Blueberry Spread in a bowl with the spices and orange juice mixing really well so the dry spices are fully and evenly incorporated into the spread.

When the ice cream is soft enough, swirl the sauce through the ice cream with a flat bladed knife then refreeze in either its own tub or preferably in a decorative mould.

Note: I use a metal bunt tin as a mould for this most delicious and stunning Christmas Ice Cream. I very lightly spray the tin with some cooking spray then completely line the tin with plastic cling film, then pour the swirled ice cream into the mould and freeze. Before turning out, I dip the mould into a basin of hot water for only 2-3 seconds to loosen the ice cream. I then very carefully invert the tin onto a decorative dish and serve. Depending on the tin you use, you may have to dip it in hot water 2-3 times but only for a few seconds each time.

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Ingredients:

Method:
Combine all ingredients together, refrigerate for at least an hour before using.

Note: This sauce is the taste of Christmas in a jar, absolutely delicious served on Christmas Day with hot or cold turkey, chicken or ham. It will keep in the refrigerator for more than a week and is great to have on hand to have with all the Christmas leftover meats.

You can also make beautiful Christmas tarts using this sauce, prepare as above leaving the vinegar out then spoon into prepared tart cases and bake for approx. 15 minutes.

Make a stunning Christmas ice cream by softening 2 litres of good vanilla ice cream, swirl the Christmas sauce (without the vinegar) through it then refreeze in its own tub or preferably in a decorative mould.

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Ingredients:

Method:
Carefully peel pears leaving stalks intact. Cut a thin slice off the bottom of each pear so as to make them stand better on the plate when serving.

Combine Cranberry and Blueberry spread, juice, water and cloves in a deep saucepan.

Sit the pears in the liquid, making sure they are fairly well covered by the liquid and not touching.

Bring to the boil, reduce heat and simmer covered for 45 minutes. Remove lid and continue cooking for approx another 30 minutes until pears are cooked and liquid has reduced, thickened and become syrupy.

Baste pears regularly especially as the syrup reduces.

Remove from heat and cool before serving.

Serve with dollops of cream or ice cream.

Note: This is a lovely light dessert always popular and goes particularly well in summer or after a heavy main course. If possible try and remove the whole cloves from the syrup after cooking. If you are really concerned about them and don’t want to use whole cloves just substitute with a good pinch of ground cloves. Blackcurrant syrup is readily available in supermarkets.

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Ingredients:

Method:
Combine all the ingredients together and refrigerate for at least an hour before serving.

Sauce will keep in refrigerator for 3-4 days.

Note: This sauce goes particularly well with prawns; it is also delicious with grilled salmon and if you can indulge yourself try it with crab and lobster. I like this sauce really lemony so sometimes I use the juice of a whole lemon depending on the size.

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Ingredients:

Method:
Combine all of the ingredients together. Taste before adding any salt as the soy sauce is usually salty enough.

Note: This can be used as a sauce to have with ready cooked meat such as pork chops or chicken or it can be used as a marinade for any meat that you intend to bake, grill, fry or barbecue.

The marinade is particularly delicious with pork. I marinade pork loin chops for at least an hour then I add a little olive oil to a hot frypan and cook the chops. I add any leftover marinade and a little water to the pan in the last 5 minutes of cooking and end up with this beautiful thick sticky sauce covering the pork.

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Ingredients:

Method:
Heat Oil in a large frypan and sauté onion until golden. Add mince and continue cooking until browned and all lumps are broken up.

Stir in the garlic, cook for 1 minute then add the curry powder, turmeric and garam masala, cook 1-2 minutes until fragrant.

Add the soy sauce and water, stir and simmer for approx. 5 minutes.

Add the soy sauce and water, stir and simmer for approx. 5 minutes.

Stir in St. Dalfour Gourmet to Go Couscous, chillies and continue cooking until heated through. Remove seeds from chillies if preferred.

Serve with our Kumquat and Minted Cucumber and Yoghurt Sauce, recipe available on our web site.

Note: This is one of those quick recipes which are great to prepare anytime especially when those unexpected guests drop in. St. Dalfour Gourmet to Go Couscous is a great staple to have in your pantry as you can expand it into a full meal for a crowd anytime. Just defrost some mince in your microwave and reach into your pantry for the other ingredients.

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Ingredients:

Method:
Remove outer leaves from fennel keeping the green fronds and thickly slice.

Peel the potatoes and slice into rounds.

Combine the fennel, fennel fronds, potatoes, onion, garlic and chilli, place into a baking dish and season liberally with salt and pepper.

Mix remaining ingredients together, pour over the vegetables, coating everything with the oil mixture, cover with foil and bake for 30 minutes.

Remove foil and continue baking until potatoes are cooked and golden.

Note: This dish can be eaten hot or cold and is lovely as a side dish with any meat.

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Ingredients:

Method:
Trim any excess fat from chicken fillets; rub with olive oil and season with salt and pepper.

Grill or BBQ fillets on both sides until cooked. Cover with foil and allow to rest before serving with salsa.

Make salsa by combining St Dalfour Pineapple and Mango spread with lime juice, garlic, chilli, coriander, fish sauce, olive oil, salt and black pepper.

Note: Taste before adding salt as the fish sauce is usually quite salty.

The salsa will keep in the refrigerator in a covered glass jar for up to 2 weeks and the quantity is probably enough for 4 chicken breasts fillets. I like a generous helping with each fillet so I double the quantity if making for 4 people.

If chicken breasts are too thick I usually place them in a preheated oven for a few minutes after grilling to make sure they are cooked right through. Don’t bake them for too long as you don’t want them to dry out.

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Ingredients:

Method:
Thickly grate cucumbers and place in fine sieve to drain.

After 10 minutes squeeze cucumbers with your hands to remove as much liquid as possible.

Place in a bowl and mix in remaining ingredients. Will keep covered in the refrigerator for 2-3 days.

Note: I use this sauce as a side condiment with curries. The natural sweetness of the Kumquat Spread together with the coolness of the cucumbers and yoghurt perfectly counteract the spicy heat in curries.

Try it with our Curried Beef Couscous recipe available on this web site.

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Ingredients:

Method:
Combine St. Dalfour Apricot Spread, rosemary, eschalots, vinegar, olive oil and chilli flakes.

Add salt to your taste. Refrigerate for about 1 hour if possible before use, this allows the flavours to blend.

Delicious with grilled or roasted lamb, pork or chicken.

Note: Eschalots are also known as French or golden shallots, they are small, brown, usually clumped together in two and pink inside.

This sauce will keep in refrigerator for up to 2 weeks in a sealed glass jar.

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Ingredients:

Method:
Turn your oven on to 150 degrees (C°)

Bring to the boil 2 litres of salted water, when boiling add your pasta and cook for 10 minutes. Strain and rinse with cold water. Set aside.

Place your slices of pancetta on a greaseproof tray or oven tray with baking paper and crisp in the oven for 5-10 minutes. Keep an eye on them as you do not want them to burn!

While they are cooking add your vegetable stock to a large pot and heat until it is simmering.

Chop your tallegio into small 2cm pieces and pick your rosemary off the stem. Remove the pancetta from the oven and break up into pieces.

Now all your ingredients are ready to be brought together in the pot.

Add the pasta to the stock and stir through. Then add all remaining ingredients including 3 heaped tablespoons of St Dalfour Gourmet Pear fruit spread and salt and pepper, combine thoroughly.

Take off heat and serve immediately.

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Ingredients:

Method:
Turn your oven on and set to 180 degrees (C°)

Over low heat, gently toast the almond slithers in a pan, until golden brown. Set aside.

Under the chicken breasts cut a slit in to the chicken deep enough to stuff in the mixsture. Be careful not to cut all the way through.

In a small bowl combine 5 tablespoons of St Dalfour Thick Apricot fruit spread and the toasted almonds. Now with a teaspoon stuff the mixture in to the chicken breasts.

Season the chicken with salt and pepper and quickly brown in a hot pan on both sides.

Place the chicken in to a roasting dish and add half a cup of water to the dish. Cover with foil and cook in the oven for 20 -30 minutes. Time will vary depending on the size of the chicken.

10 minutes before the chicken is ready bring to the boil two pots of salted water. When water is boiling add the beans to one pot and brocolinni to the other. Boil for 5 minutes. Strain and place back in to pots to keep warm.

Remove your chicken from the oven and ensure that it is cooked through. Serve together with the vegetables. Any liquid in the roasting dish should be poured over the chicken.

This dish can be enjoyed with a Dry Riesling.

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Ingredients:

Method:
Turn your oven on and set at 220 degrees (C°)

Cut a line down the length of the Chorizo sausages and unwrap any skin that may be on the sausage. Then cut into thin slices. Also cut your onion as finely as you can.

Spoon the passatta on to the pizza bases, enough so that there is a translucent layer of sauce covering the pizza. Then add a sprinkle of grated mozzarella over the pizzas, followed by the sausage, onion and lastly spoon sporadically over the pizzas the St Dalfour Wild Blueberry fruit spread. Approximately one tablespoon of fruit spread per pizza should be enough.

Place the pizzas in the oven for approximately 10 minutes, checking not to burn them. While pizzas are cooking wash the rocket. Remove the pizzas from the oven and top with the rocket.

These pizzas are greatly be accompanied by a cool climate, Pinot Noir.

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Ingredients: (makes 8 muffins)
180g Butter
160g Self-raising flour
2 eggs
150g sugar
1/3 cup milk
2 teaspoon Baking powder
5 tablespoons St Dalfour Red Raspberry fruit spread
100g white chocolate bits
Icing sugar for dusting

Method:
Turn on your oven and set the temperature to 200 degrees (C°)

Melt the butter and cool.

Whisk the eggs and sugar until thick. Add the butter, sifted dry ingredients and finally the milk. Mix these ingredients lightly.

Gently stir through 5 tablespoons St Dalfour Red Raspberry fruit spread and the white chocolate bits.

Spoon the mix in to a well greased muffin tray and bake in the oven for 30 minutes or until golden brown and cooked through. Dust with icing sugar.

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Ingredients:

Method:
With a knife, spread ice cream over the biscuits. Spoon on a tablespoon of St Dalfour Apricot spread and top with another biscuit. Enjoy!

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Ingredients:

Filling
700g Philadelphia
1 ½ cups sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla essence

Top
1-1/3 cups heavy cream, divided
120g dark chocolate melts
284g jar St. Dalfour Black Cherry fruit spread

Method:
Mix crust ingredients and pat in to a 20cm spring-form pan. Bake for 10 minutes at 180 degrees (C°). Cool.

Pre heat oven to 200 degrees (C°). Mix cream cheese and sugar together. Add eggs one at a time.

Add sour cream and vanilla. Combine well.

Place on the bottom shelf of the oven a pan full of 8 cups of water to retain moisture in the oven when cooking.

Pour the mixture over the biscuit crust and bake in oven for 15 minutes.

Remove cake from oven and decrease oven temperature to 110 degrees (C°) before baking for a further 50 minutes.

After this time let the cake sit in the oven with the door slightly a jar so heat can escape for an hour. Then chill in fridge

For the Chocolate cream, heat 1/3 cup of cream in a saucepan then pour in chocolate bits. Let them sit for a minute then stir in to cream. If they do not melt add a small amount of boiling water. Let it cool.

Now whisk your remaining cream until stiff and add to cool chocolate mixture. Spread evenly over the cake before topping with spoons of St Dalfour Black Cherry fruit spread.

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Method:
With the cheese and Lavosh, serve in a small bowl a portion of St Dalfour Pear fruit spread. The spread will pair particularly well with strong soft cheeses.

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Method:
In a large bowl whisk the eggs and milk together with 2 pinches of cinnamon.

Slice the bread in to 3cm thick slices.

Douse each slice in the mixture and fry in the melted butter on low heat for about 3 minutes each side.

When ready Spoon over St Dalfour Blueberry fruit spread, honey, and dust with cinnamon.

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Method:
In a bowl mix the St Dalfour fruit spread through the yoghurt. Top with muesli and fresh raspberries. Add more muesli as required.

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Method:
Sift flour and salt into a mixing bowl. Make a well in the middle. Add the egg .Stir in flour gradually from the sides. Add milk a little at a time. When half the milk is used all of the flour should be moistened. Beat well to smooth and lighten. Add remainder of milk gradually mixing constantly. Set aside for an hour before use.

Add some butter or canola spray to a pan and spoon in pancake mix. Gently fry both sides of pancakes lightly until brown.
Serve topped with St Dalfour Cranberry/Blueberry fruit spread and cream.

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Ingredients:
Meat
1kg boneless turkey breasts
3 tablespoons vegetable oil
3 tablespoons dry vermouth
3 tablespoons light soy
1 clove garlic
2.5cm knob ginger
1 stem lemongrass
10-16 bay leaves optional for garnish

Mayonnaise
250g mayonnaise
2 teasspoons St Dalfour Cranberry/Blueberry fruit spread
Juice of half a lemon
½ teaspoon honey
2 pinches of white pepper

Method:
Put the turkey pieces in a bowl. Add the oil vermouth and soy and mix well. Then stir in the finely chopped ginger, garlic and lemongrass.

Cover and leave in the fridge overnight to marinate.

To make the mayonnaise combine all ingredients in a blender and combine.

When ready to cook thread the pieces of Turkey on to 8, pre-soaked, wooden skewers, including the bay leaves if you like.

Barbecue the skewers until cooked through or alternatively arrange the skewers on a grill rack and cook for 10 minutes turning them frequently.

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Method:
Place all ingredients in a blender and whisk together.

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Ingredients:
1 whole iceberg lettuce
300gs grape or cherry tomatoes
200ml extra virgin olive oil
50 ml red wine vinegar
2 tablespoons St Dalfour Raspberry fruit spread
Salt & pepper

Method:
Wash the lettuce and tomatoes. Cut the tomatoes in half.

In a mixing bowl first add the vinegar then slowly drizzle in the oil while whisking.

The mixture should emulsify and become creamy. Once you have added all the oil, vigorously whisk in the St Dalfour Raspberry fruit spread, a pinch of salt and pepper.

Toss this vinaigrette through the lettuce and tomatoes and enjoy as a fresh summer entrée or main dish accompaniment.

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Ingredients (Serves 4):
60g butter
1/2 cup of casting sugar
Sugar to coat moulds
1 egg
1 1/2 cups plain flour
1 tablespoon baking powder
1/2 cup milk
120g St Dalfour Red Raspberry fruit spread

Method:
Grease 4 pudding moulds, dust with sugar.
Place St Dalfour Red Raspberry fruit spread into base.
Mix dry ingredients with wet ingredients.
Cover moulds with foil and cook in a bain marie in a moderate oven for
30 minutes.
Turn out and serve with ice cream.

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Method:
Heat your oven to 160 degrees (C°)

In a large pot add 2 litres of salted water, a teaspoon of juniper berries and the potatoes. Bring to the boil and cook until the potatoes are soft. While the potatoes are boiling ,in a bowl combine St Dalfour Black Cherry fruit spread, olive oil, salt and pepper and crushed garlic. Mix this together with a fork so that it becomes a paste.

Spread half the mixture over the lamb.

When potatoes are ready, strain the water and set aside to cool down.

Add one tablespoon of olive oil to a fry pan and quickly brown the Lamb for 30 seconds on all sides to seal the meat. Now take the remaining mixture and spread over the lamb.

When the potatoes are cool enough to handle press down on them so that they crack and split open. Drizzle olive oil over them and place them in a roasting pan in the oven and cook for 10 minutes. After 10 minutes add the lamb and cook for a further 15 minutes.

Remove the pan from the oven and put the lamb on a plate to rest. Add to the potatoes the snow pea tendrils and toss together so that the tendrils wilt from the heat. Serve potatoes on to a plate. Slice the lamb rack and arrange on top of the potatoes.

Serve with a spoon of St Dalfour Black Cherry fruit spread on the side of the plate.

This meal would be complimented by a bottle of Merlot.

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Ingredients:

Raita
200g yoghurt
1 table spoon chopped mint
1 table spoon chopped parsley
Juice of 2 lemon wedges
Pinch salt

St Dalfour Apricot fruit spread

Method:
Cut the beef into 3 cm cubes. Peel and cube the potatoes.

Cut the okra; if it is large, halve it lengthways, otherwise leave whole.

Place the onion, garlic, ginger, turmeric, paprika and chilli in a food processor and process until a thick paste is formed. If you have a mortar and pestle you could use it but it will be strenuous.

Heat both oils in a large heavy-based pan. Add the paste and cook over a low heat for about 20 minutes, adding a little water if the mixture starts to stick or burn.
When the paste is cooked it should be a golden brown color with oil forming around the edges.

Add the beef and cook, stirring for 5 minutes, until browned.
Add the cumin and stir in.

Pour in the water or stock and simmer, covered, for about 2 hours or until the meat is tender.

Add the potato and okra in the last 3/4 hour of cooking; remove the lid for the final 10 minutes until the sauce reduces and thickens.
Season with salt to taste, sprinkle over the garlic chives, and serve with the raita and spoons of St Dalfour Apricot fruit spread to counter act the heat.

Enjoy this curry with a hearty Shiraz.

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Ingredients (Serves 4):
1 Ltr vanilla Ice Cream
1 jar St Dalfour Gourmet Pear fruit spread

Method:
Scoop 4 balls of Vanilla ice cream into serving bowl.
Place St Dalfour Gourmet Pear Fruit Spread over ice cream.

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Ingredients (Serves 4):
800g yoghurt
100g freshly sliced pineapple
80g St Dalfour Pineapple & Mango fruit spread

Method:
Scoop yoghurt into glass.
Place St Dalfour Pineapple & Mango fruit spread on top of yoghurt.
Garnish with fresh pineapples.

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Ingredients (Makes 20):
2 1/2 teaspoons dry yeast
1/2 cup warm milk
3 cups plain flour
4 lightly beaten eggs
1 tablespoon vanilla essence
Sugar to coat doughnuts
Vegetable oil for frying
St Dalfour Strawberry fruit spread

Method:
Mix yeast and milk with flour and eggs, then knead for 5 minutes until
well combined.
Place dough in warm place to rise.
Roll out and cut into circles using a cutter.
Once risen, fry in oil until golden.
Roll in sugar and fill with St Dalfour Strawberry fruit spread.

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Ingredients (Serves 4):
1 six point rack of point
8 dutch carrots
8 baby potatoes
284g jar St Dalfour Orange & Ginger fruit spread

Method:
Season pork and vegetables with salt and pepper.
Place in a roasting tray and bake in a moderate oven for 1 hour.
Glaze rack of pork with St Dalfour Orange & Ginger fruit spread.
Serve pork with vegetables.

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French Toast with Royal Fig

Ingredients (Serves 4):
200ml milk
2 eggs, lightly beaten
2 teaspoons cinnamon ground
50g butter
1/2 loaf of un-sliced bread
4 fresh figs halved
40g St Dalfour Royal Fig fruit spread

Method:
Combine eggs, milk and cinnamon into bowl.
Slice loaf of bread into 4 and make a slit down one side.
Fill bread with St Dalfour Royal Fig fruit spread.
Dip each slice into egg mixture and let it rest for 5 minutes.
Place bread into medium heated pan and cook for 4 minutes on each side.
Place French toast on a serving plate, cut in halves and garnish with fresh figs.

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Apricot Chicken Couscous Tagine

500g chicken breast fillets, thinly sliced
3tablespoon Moroccan spice mix
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground cinnamon
2tablespoon extra virgin olive oil
1 med onion, finely chopped
3 cloves garlic, finely chopped
1 jar St Dalfour thick Apricot spread
2tablespoon raisins
1 cup water
4 x 175g tins of St Dalfour Food to Go Couscous
100g flaked almonds, toasted

Method:
Coat chicken with the spices, set aside for 5 minutes. Heat oil in a large frypan and sauté chicken until a golden colour and almost cooked.
Add onion and cook 2-3 minutes, stir in garlic.
Pour in apricot spread, raisins, water and simmer 3- 5 minutes until chicken is completely cooked.
Stir in couscous and cook another 2-3 minutes until heated through.
Sprinkle with almonds and serve with a dollop of Greek yoghurt and Lebanese bread.

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Mexican Style Couscous

2 tablespoon olive oil
1 small onion
250g minced beef
3 cloves garlic, chopped
Dried chilli flakes to taste
2 teaspoon ground cumin
2 teaspoon ground paprika
1 teaspoon dried oregano
1 cup water
Salt
4 x 175g tins St Dalfour Gourmet to Go couscous
3 tablespoon fresh coriander, chopped
Sour cream for serving (optional)

Method:
Heat oil in a large frypan and sauté onion. Stir in beef and fry until well browned.
Add garlic and chilli, cook 1 minute.
Stir in spices and cook until fragrant.
Pour in water and simmer for approx 5 minutes until.
Mix in couscous, heat through then stir in fresh coriander.
Serve with a dollop of sour cream.

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St. Dalfour Black Cherry and Almond Shortbread Tart

150g butter
½ cup caster sugar
1 teaspoon vanilla extract
1 1/3 cups plain flour
1 tablespoon cornflour
1 ½ jars of St Dalfour Black Cherry Spread
Topping:
60g butter
200g flaked almonds
¼ cup sugar
1 teaspoon vanilla extract
3 tablespoon water

Method:

Preheat oven to 170 C
Cream butter and sugar together until light and fluffy, add vanilla then slowly add the sifted flours, mixing with your hands until dough just comes together.
Press dough into bottom of a greased and lined loose bottom fluted tart tin and bake for 15-20 minutes until lightly golden. Remove from oven.
Pour St Dalfour Black Cherry Spread on top. Cover with topping and bake for further 15-20 minutes until almonds are crisp and golden brown. Cool to slightly warm before removing from tin.
Can be served warm or cold.
To Prepare Topping:
Place all ingredients into a small saucepan and cook for 3-5 minutes until and butter and sugar have melted.

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1 punnet strawberries
2tablespoon icing sugar
2 teaspoon lemon juice
½ jar St Dalfour strawberry spread
¼ cup water
2 teaspoon cornflour
12 small shortcrust tart cases

Cheese filling
½ cup mascarpone cheese
2 tablespoon thickened cream
2 tablespoon icing sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract
1 teaspoon lemon zest

Method:

Wash strawberries and cut into small pieces. Place in a bowl with sugar and lemon juice and allow to stand for at least 15 minutes. Strain and reserve any liquid.
Heat strawberry spread in a small saucepan until runny then strain through sieve and return to pan. When straining make sure to push through as much of the fruit as you can.
Add water, reserved liquid from strawberries, the cornflour mixed with a little cold water and boil gently for 1-2 minutes until thick.
Remove from heat, cool then gently stir in strawberries.
Place some of the cheese filling on bottom of each tart case and top with strawberries.

To prepare cheese filling mix all ingredients together.
NOTE: Tarts can be prepared 3-4 hours in advance. I have used ready made store bought tart cases for this recipe.

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