Fooding around with Jenny Morris

Fooding around with Jenny Morris

I love that silly old goat

Jenny Morris

Jenny Morris

Well the time has finally arrived. Have you been to Computicket yet to purchase your tickets for the SA Cheese Festival? You don’t want to be disappointed. Remember, there are no tickets available at the door; you have to get your ticket in advance.

There are so many wonderful cheeses around and I am especially going to look out for some goat’s cheese at the show this year. Shopping at Checkers I was amazed at how many different types of goat’s cheese they carry in their range of over 400 cheeses.Goats have been around since time immemorial. There are ancient cave paintings showing the hunting of goats. It is said that goats are also among the oldest domestic animals.

Goat’s milk is high in calcium; it’s much easier than cow’s milk for your stomach to digest and is also good for people who are lactose intolerant.The fat particles in goat’s milk are much smaller than in cow’s milk, so you don’t have to mix it up. And when you mix up fat globules, in some people it makes enzymes that irritate your stomach.

They say that the levels of lactose are similar, but the fat molecules in goat’s cheese are shorter, making them more digestible. Goat’s milk and goat’s milk cheese are great sources of a number of important nutrients and vitamins, so look out for it this year at the SA Cheese Festival. While you are there, don’t forget to come and say hello to me at the Checkers Food Theatre.

The SA Cheese Festival takes place at Sandringham, which is easy so easy to get to; it lies conveniently next to the N1 halfway between Cape Town and Paarl. Tickets are R110 per person at Computicket and Checkers stores. Senior citizens pay R90 and children 13 years and younger enter absolutely free. The festival runs from 10am to 6pm each day and 5pm on the last day.

Let’s cook up a storm with some goat’s cheese now!

Goat’s cheese and beetroot rounds

Serves 4

More and more people are making their acquaintance with goat’s cheese these days and just loving it; I’m not kidding! It comes in different shapes, sizes and textures. One of my favourite versions is the soft silky Chevin.


The dressing:

  • 1 Tbls fresh thyme leaves
  • 1 clove crushed garlic
  • 2 tsp. Dijon mustard
  • 1 tsp. honey
  • 1 tsp. fresh orange zest
  • Salt and freshly ground black pepper
  • 2/3 cup freshly squeezed orange juice
  • 10ml red wine vinegar
  • 1/3 cup extra virgin olive oil 
  • 4 medium sized beetroot, roasted and peeled
  • 120g Chevin, divided into 4
  • 3 Tbls toasted pine nuts
  • 1 red onion, thinly sliced 
  • Salt and freshly ground black pepper
  • 200g wild rocket


For the dressing, blitz all the ingredients together, taste and adjust the seasoning.
Trim the top and bottom of the beetroots, slice in half through the middle and then shape the Chevin portions into patties the same size as the beetroot.

Press the patties into the pine nuts and season them with salt and pepper. Divide the rocket between four plates, place the bottom half of the beetroot onto the rocket, top with a pattie and onion rings, spoon over some dressing, cover with the tops and spoon over some more dressing. Serve with toasted ciabatta.
© Jenny Morris “Cooking with Jenny Morris” 2011-2012

Baked artichoke bottoms with goat’s cheese, anchovies (or bacon), pine nuts and thyme

This wonderful, rich and deliciously light lunch appeals to all my senses, taste, smell, sight and touch. You will have them scraping their plates and licking their lips with pleasure.

Serves 6

  • 12 canned artichoke bottoms
  • 12 tbls goats cheese (Chevin)
  • 4 tsp. fresh thyme leaves
  • 2 tbls toasted pine nuts
  • Freshly ground black pepper
  • 12 small anchovy fillets
  • A really good extra virgin olive oil for drizzling

Drain the artichoke bottoms. Gently mix the goat’s cheese with the thyme, pine nuts and freshly ground black pepper to taste. Spoon the goat’s cheese into the artichoke bottoms, roughly; don’t press it all down – that doesn’t look very sexy.

Top each artichoke with an anchovy, give them a light drizzle of olive oil and then place the artichokes onto an oven tray and grill under a hot grill till the cheese takes on some colour. Don’t burn them now.
Remove from the oven, place onto a platter and drizzle with lots of extra virgin olive oil.

Serve with chunks of crusty sour dough bread and a huge salad of fresh rocket and cos lettuce with masses of thinly sliced red onions.


© Jenny Morris “Cooking with Jenny Morris” 2011-2012