Recipes

Take a look at some of our favourite recipes using our delicious goats’ butter.

Brandy Goats Butter

Use Delamere’s goats’ butter to make your brandy butter this year. It makes a tasty accompaniment to mince pies or Christmas pudding and also provides a good conversation point!

What you’ll need

How to make it…

  1. Cream together the goats’ butter and the icing sugar.
  2. Beat in the boiling water and brandy until smooth.
  3. Chill until needed and serve with mince pies or Christmas pudding.

 

Delamere Christmas Butter

With cranberries and clementines, use this colourful butter to baste the turkey or as a festive alternative to ordinary butter.

What you’ll need

  • 250g Delamere Dairy goats’ butter, at room temperature
  • 75g dried cranberries, finely chopped
  • 4 sprigs fresh rosemary, finely chopped
  • The finely grated zest of 1 clementine
  • Salt & pepper

How to make it…

  1. Put the butter in bowl and add finely chopped cranberries and herbs.
  2. Mix together with a pinch of salt & pepper and clementine zest.
  3. Chill in the fridge until ready to use.
  4. Get your turkey and use a spoon to work your way between the skin and the meat.
  5. Push the butter into the cavity created from the leg up to the breastbone and coat the breast meat as evenly as possible.
  6. Do the same on the other side, then rub any leftover butter all over the outside of the bird to use it up.

 

Grated Cheddar Style Goat Cheese Zucchini Pizza

There’s no better way to enjoy cheese than on a mouth-watering pizza!

What you’ll need

  • 2 medium pizza bases with tomato sauce
  • 250g smooth ricotta
  • 300g Delamere Dairy Cheddar style goat cheese
  • 2 zucchini, thinly sliced crossways
  • 1 jar of basil pesto
  • 60g baby rocket leaves
  • 4-5 thin slices of prosciutto
  • 1 thinly sliced chillies
  • A handful of edible flowers for decoration!

How to make it…

  1. Preheat oven to 200°C and lightly grease 2 baking trays. Arrange pizza bases on the prepared trays.
  2. Grate or crumble the Delamere Dairy Cheddar style goat cheese into a large bowl.
  3. Spread ricotta evenly over the bases. Top with the Delamere Dairy Cheddar style goat cheese, zucchini and chilli. Drizzle with olive oil and season. Bake for 12 mins or until the bases are golden and crisp.
  4. Finish with dollops of basil pesto ,sprinkle with rocket and layer prosciutto slices onto the pizza. Serve immediately!

 

Chocolate Brownies

You just can’t go wrong with gooey chocolate brownies…

What you’ll need

  • 150g dark chocolate
  • 175g Delamere Dairy goats’ butter
  • 3/4 cup of sugar
  • 1 1/2 cups of plain flour
  • 3 eggs

How to make it…

  1. In a saucepan combine dark chocolate and Delamere Dairy goats’ butter until melted.
  2. Take off stove top and allow to cool down for 5 minutes.
  3. Add in sugar and stir.
  4. Add flour and stir.
  5. Add in eggs and stir until smooth.
  6. Line a 20cm baking tin with baking paper and pour in mixture.
  7. Bake at 180 degrees for 30 minutes for gooey centre or 40 minutes for cake like
  8. texture

 

Garlic Butter Bread

What you’ll need

  • 6 cloves of garlic crushed
  • 2 tbsp. olive oil
  • Salt
  • 1 bunch of parsley
  • Small handful of mozzarella
  • 1 bunch of lemon thyme
  • 250g Delamere Dairy butter
  • 1 loaf of preferred bread.

How to make it…

  1. Preheat oven to 180 degrees.
  2. Finally chop parsley.
  3. Mix garlic, melted Delamere Dairy butter, cheese, finely chopped parsley, salt and olive oil in a ball.
  4. Cut loaf of bread into slices and lather on ingredients.
  5. Add lemon thyme onto each slice of bread.
  6. Wrap in tinfoil for 20 minutes.
  7. Unwrap garlic bread and put back in oven for an extra 15 minutes to crisp up.
  8. Serve immediately.

 

 

Burnt Delamere Butter and Sage Gnocchi with Prosciutto & Goats’ Curd

What you’ll need

  • 6 slices of Australian prosciutto
  • 300g fresh pre-cooked gnocchi
  • 300g Delamere Dairy butter
  • 2 garlic cloves crushed
  • Handful of pine nuts
  • 16 sage leaves
  • 250g cherry tomatoes
  • 100g of goats curd
  • 1 tbsp. truffle honey

How to make it…

  1. Coat a large frying pan over medium heat with Delamere Dairy butter. Pan fry prosciutto until crisp then set aside and tear into pieces.
  2. Roast pine nuts then set aside.
  3. Add 300g Delamere Dairy butter to the pan and cook for 2 mins or until butter melts and begins to foam. Add the sage leaves and cook for 1 min or until crisp. Use a slotted spoon to transfer to a plate.
  4. Add cherry tomatoes and gnocchi and continue cooking until the Delamare butter is a nutty brown and ghnocci has lightly crisped.
  5. Add the garlic to the pan and cook, stirring, for 1 min or until aromatic. Return the prosciutto to the pan with the gnocchi, spinach, pine nuts and sage. Toss to combine.
  6. Divide evenly among serving plates. Dollop with goat’s curd and sprinkle with truffle honey.

 

Nutella & Peanut Butter Banana Bread

What you’ll need

  • 1 cup brown sugar
  • 2 cups self-raising flour
  • ½ cup buttermilk
  • 150g melted Delamere Dairy butter
  • 2 eggs
  • 3 mashed bananas
  • 2 tbsp Nutella
  • 1/3 cup Pics Peanut Butter
  • 1 handful of walnuts

How to make it…

  1. Mix brown sugar and self-raising flour in a large bowl.
  2. Whisk buttermilk, melted Delamere Dairy butter, eggs and bananas in a bowl. Add to flour mixture and stir to combine.
  3. Layer the banana mixture in a greased and lined 10cm x 22cm loaf pan, alternating with Nutella and Pics peanut butter. Use a knife to gently marble and add in walnuts.
  4. Bake at 180C for 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 mins. Turn onto a serving plate. Serve warm or at room temperature.
  5. Toast and serve with Delamere Dairy butter.

 

Butterfly Prawns with Saffron & Almond Goats’ Butter

Serve with a squeeze of lemon and crusty fresh bread to mop up saucy remains – deeeeeelicious!

What you’ll need

  • 16-20 large prawns, cleaned and butterflied
  • 125g/ ½ cup Delamere Dairy goat butter
  • 100g/ ¾ cup almonds, slivered
  • Saffron, a good pinch
  • Zest of half a lemon
  • ½ teaspoon chicken stock powder
  • 125ml/ ½ cup dry white wine
  • 65ml/ ¼ cup water
  • 2 tablespoons chopped fresh parsley
  • Crusty bread and extra lemons to serve

How to make it…

  1. Remove heads and split prawns down the middle from underneath, top to bottom with a sharp knife. Do not cut all the way through, you are butterflying them and want to keep the shell and tail attached to the prawn meat.
  2. Press the prawns flat and devein. Clean out the mustard if you wish to.
  3. Heat a large non stick frying pan over a medium heat. Add a tablespoon of goat butter (from the 125g) to the pan and sauté the prawns, in batches, flesh side down for around 2 minutes. Then flip the prawns over and cook until they lose their translucency. Add more goat butter between batches as needed.
  4. Place prawns on a plate, cover and set to the side.
  5. Place remaining butter into the pan and swizzle around the pan as it melts.
  6. Add almonds, stirring continuously, cook until lightly browned.
  7. Then add a good pinch of saffron, continue stirring until almonds and butter start to colour.
  8. After a couple of minutes add lemon zest, wine, water and chicken stock powder to the pan, stir well.
  9. Bring to a slow simmer and cook for a couple of minutes.
  10. Add prawns back to the pan. You will need to do this in a couple of batches. Coat prawns with the butter sauce, turning the prawns over to coat well and finish cooking.
  11. Once coated and cooked place on a serving plate and cook the remaining prawns.
  12. Then spoon almonds and the rest of the sauce over your prawns.
  13. Serve immediately with crusty bread to mop up the sauce.

 

Butternut Squash & Goats’ Cheese Risotto

Roasted butternut squash, thyme and goats’ cheese risotto

Servings: 4Prep Time: 10 minsCooking Time: 35 mins

What you’ll need

  • 1 large onion (approx 210g), finely chopped
  • 1 small butternut squash (approx 600g), peeled, deseeded and cut into 1cm pieces
  • 125g Delamere spreadable goats’ cheese
  • 300g Arborio risotto rice
  • 150ml white wine
  • 45g Delamere goats’ butter
  • 30g Delamere medium goats’ cheese, grated
  • 3 tbsp olive oil
  • 1 litre vegetable stock
  • 1 clove garlic, finely chopped
  • 4-5 sprigs fresh thyme, leaves stripped from stalk (or 1 tsp dried thyme)

How to make it…

  1. Preheat the oven. Drizzle 2 tbsp of olive oil over the butternut squash and roast for 20-25 minutes, or until the flesh is tender and has begun to char.
  2. Meanwhile, heat 1 tbsp of olive oil and 15g goat’s butter (1 tbsp) in a frying pan and gently fry the onion, garlic and thyme for 5 minutes, or until soft. Add the risotto rice (stirring well to coat the rice in the oil and butter) and cook for 1-2 minutes, or until it becomes slightly translucent.
  3. Pour in the wine and simmer until it has been absorbed. Add a ladle of stock and simmer, stirring, until it has been absorbed. Repeat, adding a ladle of stock at a time until the rice is tender, but retains a slight bite and the liquid has been absorbed. If you run out of stock just add boiling water, a little at a time, until the rice is cooked. This will take 20-25 minutes.
  4. Once the risotto is cooked, stir in the roasted butternut squash, grated mature goats’ cheese, 30g butter (2 tbsp) and the spreadable goats’ cheese. Season to taste with salt and pepper and serve immediately.

 

Pear & Ginger Bread & Butter Pudding

A delicious variation on a classic bread and butter pudding with torn buttered bread and fresh pear baked in goats’ milk served with ginger custard.

Servings: 4-6minsPrep Time: 10 minsCooking Time: 30 mins

What you’ll need

  • 2 ripe dessert pears (200g each), peeled, cored and cut into thick slices
  • 400g unsliced white farmhouse bread, roughly torn into chunks
  • 4 free range medium eggs, beaten
  • 70g Delamere Dairy goats’ butter, softened
  • 350ml Delamere Dairy goats’ milk
  • 75ml double cream
  • 2 tsp ground ginger
  • 110g white caster sugar

How to make it…

  1. Preheat the oven 180°C. Mix 1 tsp ground ginger with the softened butter and spread onto the bread. Arrange the bread and pear pieces into an ovenproof dish.
  2. Beat together the milk, cream, eggs, sugar and 1 tsp ginger and pour over the bread and pears. (If you have too much mix to pour in at once, allow to stand for a couple of minutes so some is absorbed by the bread, then pour on the remaining mix.)
  3. Transfer to the oven and bake for 25-30 minutes, or until the custard is set and the top is golden. Serve immediately.

 

Spicy Burnt Butter Lobster Pappardelle

The perfect crowd-pleaser, great for celebrations and get-togethers…

 

What you’ll need

  • 250g La Molisana Extra Di Lusso Egg Pappardelle
  • 1 WA Rock Lobster
  • 200g garlic prawns
  • 150g Delamere Dairy Goats’ Butter
  • 60ml white wine
  • 250g sliced mushrooms
  • 1/2 cup parmesan cheese
  • 1 zucchini, diced
  • 1 chilli diced
  • Half a small bunch of fresh parsley, chopped
  • 3 cloves of garlic, crushed
  • 1 onion
  • 1 lemon

How to make it…

  1. Clean and remove shell from Lobster and cut into pieces. Don’t throw the shells away as they will be used for presentation!
  2. Cook pasta in boiling salted water for 1 minute less than instructions on packet, drain and reserve 60ml of pasta water.
  3. Meanwhile, cook onion until it is soft and translucent and then add crushed garlic and cook until aromatic. Add white wine and let simmer. Once reduced, add mushrooms, zucchini, a handful of parsley, chilli and season to taste.
  4. In a separate pan, place the Delamere Dairy Goats’ Butter and continuously swirl until it is a light brown colour. Add the prawns and Lobster and cook for 1-2 minutes.
  5. Add Pasta, Lobster, prawns and a generous squeeze of lemon and parmesan to your vegetable pan and toss. Transfer to a plate with the shells of the Lobster on either side a
  6. nd top with parsley and chilli. Serve immediately!

 

Honey Pie

The sweetest treat!

 

What you’ll need

For goats’ butter pastry:

  • 210g (1 and 1/2 cups) plain flour, plus extra for dusting
  • 1 tablespoon icing or powdered sugar
  • 125 grams Delamere Goat’s Butter, refrigerated
  • 3 tablespoons water, cold

For honey custard:

  • 480 ml (2 cups) full fat milk
  • 90 grams (1/2 cup) brown sugar
  • 35 grams (1/4 cup) cornflour or corn starch
  • 3 egg yolks
  • 60 ml (1/4 cup) honey

For chocolate drizzle:

  • 75 grams (1/2 cup) milk chocolate, melted (optional).

How to make it…

  1. Begin with goats’ butter pastry:
  2. Add flour and sugar to a food processor. Roughly cut cold goat’s butter into approximately 1cm squares and add to flour mixture.
  3. Whiz together mixture briefly just until the butter is approximately in pea-sized chunks – no need to be exact. It’s best not to overwork your mix.
  4. Add 2 tablespoons of water. Process for 20 seconds or so. Add final tablespoon of water and process for another 20 seconds until the dough starts to comes together.
  5. Quickly, use your hands to form dough into a round disc. Wrap dough in plastic wrap and place in the fridge for AT LEAST one hour to rest.
  6. Lightly flour your bench. Use a rolling pin to roll out the dough into a large circle, approximately 12 inches in diameter. Carefully transfer dough to an 8 or 9 inch pie plate, and trim the edges. Leave to rest for 15 minutes. Preheat oven to 160 C (320 F).
  7. Prick the bottom of pie crust with a fork. Bake in the oven for approximately 20 minutes or until it just starts to go golden.
  8. Meanwhile, move onto the honey custard:
  9. Add 1 and 1/2 cups of milk to a medium saucepan and place on a low heat.
  10. In a separate mixing bowl, add sugar, cornflour, egg yolks, honey and the remaining 1/2 cup of milk and whisk together until smooth.
  11. Once the milk is hot to the touch (but NOT boiling), remove from the heat. Gently add a splash of the warm milk to your egg mixture and whisk. Then add a little bit more milk and whisk again. (By adding the warm milk slowly, you will prevent your eggs from scrambling).
  12. Slowly stream in the rest of the milk into the side of the bowl, while whisking at the same time. Once you’ve added all your milk, pour the mixture back into the saucepan and place on a medium heat.
  13. Stir continuously until the mixture thickens, about 4-5 minutes. Then remove from the heat and transfer to a large bowl. Cover with cling wrap, ensuring the wrap touches the top of the pudding (this will help to prevent it from forming a skin) until the pie crust is ready.
  14. Time to assemble the pie!:
  15. Pour honey custard in baked pie crust. Bake in the oven for 30 minutes or until honey custard no longer wobbles in the middle.
  16. Leave to cool on the bench for 20 minutes, before placing it in the fridge for AT LEAST 2 HOURS to set.
  17. Serve with drizzled chocolate!

 

Lemon Bundt Cake with Goats Butter, Yogurt & Honey Dipping Sauce

This is a fantastic cake to make in a hurry. You can literally have it on the table ready to eat in 45 mins. Perfect for a last-coffee engagement.

 

What you’ll need

  • Flour (300g)
  • Baking powder (2tsp)
  • Pinch of salt
  • Plain yogurt (4 tbsp)
  • Vegetable oil (5 tbsp)
  • Honey (200g)
  • 2 eggs
  • Vanilla essence (1tsp)
  • 2 lemons (juice and zest)
  • Delamere Dairy Goats’ Butter
  • Icing sugar for decoration

How to make it…

  1. Pop everything in a bowl and mix – this cake couldn’t be any easier!
  2. Grease a cake tin (preferably a bundt tin) with butter and then pour the mixture evenly into the tin.
  3. Put the mixture into a preheated oven (180 degrees) for 30 minutes.
  4. Remove the cake from the oven, allow to cool and then sieve icing sugar over the top to finish. That’s it, a great cake in less than 45 minutes!
  5. Serve the cake with a bowl of yogurt and honey and a handful of forest fruits. Not only does this taste amazing but it’s also full of all the things your body needs to boost your immune system!