Jindi Triple Cream
9Tbsp sweet butter, soft
Process all the
ingredients together in a blender or food processor. Place this mixture on a
piece of waxed paper and roll into a log shape. Chill this until firm. This is
great on toasted sourdough bread or as a topping on broiled steak or chicken.
Triple Cream and Smoked Salmon Stack
salmon, thinly sliced
3 1/2oz arugula
large Spanish onion, cut into slivers
lb Jindi Triple Cream cheese, cut into thin
1 2/3 Tbsp capers, finely chopped
cup Gwydir Grove extra virgin olive oil
tsp finely chopped parsley
black pepper to taste
rye bread, for serving
smoked salmon, arugula, onion and Jindi Triple
Cream cheese onto four serving plates. Combine
capers, oil, parsley and pepper in a bowl and
drizzle over the stack. Serve with rye
bread. Makes four servings.
Walnut and Plum Baked
Jindi Brie 210g wheels, well chilled with rind
1/2 Tbsp chopped walnuts
1 red plum, thinly sliced
(other seasonal fruits may be substituted)
oven to 350 degrees F. Melt preserves
and water in small sauce pan over low heat.
Place Jindi Brie on a foil lined baking sheet and
brush melted preserves over top and sides. Place
plum slices on top of Jindi Brie and brush with
remaining preserves. Sprinkle walnuts
on top. Place in oven center rack and
bake for 10 to 15 minutes until heated through.
Remove from oven and let sit for a few
minutes. With a spatula, carefully transfer
to serving platter. Serve with Falwasser
Crispbread, French bread or peaches and pears.
Makes 6 to 8 servings.