A touch of whiskey gives this rich fondue a Scottish highland fling. It is fast and easy to make.
To make pastry, sift flour, salt and cayenne pepper into a bowl. Mix in Ladismith Cheddar. Put Ladismitter Cultured Butter and water in a saucepan and bring to a boil.
In a small bowl, combine cold water and polenta. Let it stand for 5 minutes.
Put the potatoes in a saucepan and cover with cold water. Add a little salt, then simmer for 12 minutes or until tender. Drain & mash well.
Preheat oven to 190°C. Grease a large glass baking dish with Ladismitter Cultured Butter. Whisk cream, onions, rosemary, salt and pepper in a medium bowl to blend.
For the crust: In a food processor, combine the flour, sugar, salt, Ladismitter Cultured Butter and grated Ladismith Ripened Cheddar. Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water.
Bring the milk to a boil. Heat the Ladismitter Cultured Butter in a different pan over medium heat, add flour and cook without browning until the mixture bubbles. Slowly add hot milk, whisking constantly. Cook until the texture is thick and smooth and boiling begins.
Cannelloni tubes are stuffed with a mixture of sausage meat, Ladismith Mozzarella and cream cheese, then topped with bolognaise sauce and baked to perfection.
Mix flour, basil and oregano in a medium bowl and set aside. Slice each chicken breast lengthwise about half way through – making a pocket.
Tart pastry: preheat oven to 200°C and lightly butter a 25cm tart pan with removable bottom. Place the Ladismitter Cultured Butter, water, oil, sugar and salt in an ovenproof bowl. Put the bowl in the oven until the Ladismitter Cultured Butter is melted, bubbling, and just beginning to brown around the edges (15 minutes).