Halls Family Dairy Farm

Our Favourite Recipes

Baked Suzette with Blueberry Mojito in Puff Pastr

  • Prep time: 5 minutes
  • Cooking time: 15 - 20 minutes
  • Ingredients:
  • 1x Empire Puff Pastry sheet (25cm x 25cm)
  • 150g Hall's Family Dairy Suzette Cheese (room temperature)
  • 2x Generous tbsp. of The Epicurean Foodie Blueberry Mojito (Blueberry compote)
  • 1x Egg, beaten
  • Method
  • Pre-heat fan forced oven to 200 degrees celsius
  • Line a shallow baking tray with baking paper
  • Put the cheese in the middle of the pastry
  • Slice off two edges of the pastry to make it 23cm x 23cm
  • * Use leftover edges to make decorations for later
  • Spoon blueberry mojito on top of cheese
  • Fold the pastry around the cheese by bringing the corners up together to the middle and squeezing them together to seal
  • * Add pastry decorations as desired
  • Brush egg wash all over the pastry
  • Put on the middle shelf of the oven for 15 minutes (or until pastry is golden brown). Cook for a further few minutes if undercooked, but keep a close eye to prevent burning!
  • Serve with crackers and extra Blueberry Mojito as desired. Add sliced fruits, dried fruits & nuts if you so wish.

Also tastes great cold!

Baked Suzette Recipe - Halls Family Dairy
Baked Suzette Recipe - Halls Family Dairy 2
Fettucine alla Suzette - Halls Family Dairy Top view
Fettucine alla Suzette - Halls Family Dairy

Fettuccine alla Suzette

  • Serves: 2
  • Ingredients:
  • 120g Dry fettuccine
  • 30g Flaked almonds
  • 2 tsp. Olive oil
  • 100g Red onion, finely sliced
  • 2 Garlic cloves, finely chopped
  • 120g Bacon, finely diced
  • 140g Halls Family Dairy Suzette Cheese, roughly chopped
  • 1/4 Cup of pasta water (don't drain until suggested)
  • 2 Lemon wedges, juiced
  • 1 Handful of baby rocket
  • 1 Small handful of fresh basil, roughly chopped
  • Salt & pepper to taste
  • Method
  • Boil pasta until just tender
  • In a large frying pan, dry fry flaked almonds until slightly golden. Put in a bowl for later use.
  • Use the same frying pan and sauté onion, garlic and bacon in olive oil until golden
  • Add in cheese, pasta water & lemon juice (you can now drain the pasta when ready!)
  • Stir until the cheese melts and becomes a sauce, and then wilt the rocket and basil in the pan
  • Toss pasta through the sauce and season with salt & pepper
  • Top with toasted flaked almonds and serve!

Baked Hall's Suzette with Confit Fennel

  • Serves: 2
  • Ingredients:
  • 200 -250g Halls Family Dairy Suzette,
  • 1/2 large fennel sliced and reserved fennel fronds.
  • EVOO
  • Salt
  • Method
  • Preheat the oven to 150c, Place the fennel in a small ovenproof dish and cover with a very good EVOO.
  • Cook in the oven for 1-hour until the fennel is soft and shiny.
  • Drain off the EVOO (use another time).
  • Place the Suzette into a small oven proof dish/ramekin and top with the fennel. Season with salt and pepper.
  • Bake in a pre-heated 160c oven for 8-12 minutes until the Suzette has just started to melt.
  • Top with the reserved fennel fronds and service with grilled ciabatta.

Hall's Suzette, Walnuts, Pink Peppercorns

  • Serves: 2
  • Ingredients:
  • Halls Family Dairy Suzette
  • 6 figs, halved
  • 1/2 cup walnuts (we use Omega Walnuts)
  • 2 tbsp honey or maple syrup
  • 1 tbsp pink peppercorns
  • Method
  • Remove the Suzette from fridge.
  • Pre-heat the oven to 160c. On a lined baking tray place the figs, toss over walnuts and pink peppercorns. Drizzle over honey (or maple syrup).
  • Bake for 10 mins until figs and walnuts are sticky.
  • Top the Suzette and use as part of a cheese board.

Hall's Suzette and Pesto Danish

  • Serves: 2
  • Ingredients:
  • 1 x sheet All Butter Puff Pastry, defrosted (we use Empire Pastry)
  • 4 thick slices Halls Family Dairy Suzette
  • 4 tbsp pesto
  • 1 egg, beaten
  • Method
  • Preheat the oven to 180c.
  • Cut the pastry into quarters and place on a lined baking tray.
  • Spread the pesto evenly over the pastry and then place a piece of Suzette in the middle of each square.
  • Fold two corners into each other and press together in the middle.
  • Brush all over with the beaten egg wash.
  • Bake for 20-25mins until golden and the the pastry is cooked through.

Baked Hall's Suzette with Mushroom

  • Serves: 2
  • Ingredients:
  • 200-250g square Halls Family Dairy Suzette
  • 150g mixed mushrooms, sliced or torn (Swiss browns, Enoki, White Buttons)
  • Thyme Sprigs, leaves torn, plus whole sprigs for serving
  • 1 large garlic clove, minced or grated on a microplane
  • Salt and Pepper
  • 1 tbsp EVOO
  • 1 tbsp unsalted butter
  • Method
  • In a small frypan add the EVOO, butter and mushrooms. Sauté for 3 mins, add garlic, salt, pepper and thyme leaves. Cook until mushrooms have softened.
  • Place the Suzette into a small oven proof dish and spoon over mushrooms, drizzle with extra EVOO.
  • Bake in a pre-heated 160c oven for 8-12 minutes until the Suzette has just started tomelt.
  • Top with extra thyme and service with crusty baguette or rye sourdough.