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RECIPES

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These are some of the tasty recipes you can try to bring the Enterprise taste and quality to your home.

Enterprise salami and goats cheese frittata

Ingredients:

  • 2 Tablespoons cooking oil
  • 1 Large baking potato, peeled and cut into 1/2-inch cubes
  • 1/4 Teaspoon salt
  • 8 Large eggs
  • 1/8 Teaspoon fresh-grounded black pepper
  • 1 Teaspoon butter
  • A pack of Enterprise salami slices cut crosswise into thin strips
  • 1/4 Pound mild goats cheese such as Montrachet, crumbled

Method:

In a 12-inch non-stick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat. Add the potato and salt and sauté until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool in a large bowl. Beat the eggs with the pepper and Parmesan. Stir in the salami and the potato. Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat. Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the goats cheese over the top. Cook until the eggs are neatly set, 6 to 7 minutes. Heat the boiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes. Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.

Butternut and Enterprise bacon pasta

Ingredients:

  • 500 g Fattis & Monis pasta
  • 15 ml Olive oil
  • 15 ml Butter
  • 250 g Enterprise diced bacon
  • 45 ml Golden Cloud self raising flour
  • 500 ml Milk
  • 500 g Butternut, cubed and boiled until done but not mushy
  • 150 g White cheddar cheese, grated salt and freshly ground pepper

Method:

Boil the pasta until just done but still firm. Drain, reserving 60 ml (1/4 c) of the cooking liquid. Heat the oil and butter in a saucepan and fry the bacon until crisp. Sprinkle the flour over and stir through. Add the milk gradually while stirring briskly. Simmer until the sauce has thickened. Stir in the butternut, half the cheese, the pasta and the reserved pasta liquid. Season with salt and pepper. Preheat the oven grill. Transfer the pasta to an ovenproof dish and sprinkle the rest of the cheese over.

Enterprise toad in a hole

Ingredients:

  • 750 ml Plain or Golden Cloud self raising flour
  • Good pinch of salt
  • 3 Eggs
  • 750 ml Milk
  • 12 Enterprise pork sausages
  • Gravy and KOO canned peas, to serve

Method:

Preheat oven to 220C. Sift flour and salt into a bowl, and make a well in the center. Lightly beat eggs and pour into the well. Gradually draw in flour, mixing with a spoon, and then gradually add milk, stirring all the while to ensure a smooth, lump-free mixture. Once all the ingredients have been incorporated, beat vigorously until the mixture becomes noticeably lighter and bubbles, with the consistency of single cream. Cover and put to one side.

Prick sausages to prevent them from bursting, then fry them all over in a frying pan for 5 minutes, or until the fat has run. Don’t let them brown as they are being cooked again. Use some of the fat to grease a large baking or roasting tin, then put this in the preheated oven. Alternatively, cook the sausages in the oven in the roasting tin for 5 minutes and then drain away some of the fat.

Put the sausages in the hot roasting tin and pour over the batter. Return it to the oven and brake for 35 to 40 minutes without opening the oven door; the batter should be golden brown and well risen. Serve immediately with gravy and peas.