Ewenity

Sheep milk products are an excellent source of calcium, are high in protein solids and are loaded with CLA (the good fat!)  AND they taste great!

This makes a BIG batch to feed a hungry crowd or store in your freezer for a quick an easy meal later!

Ingredients

2 tbsp olive oil

3 medium onions, chopped

3 cloves of garlic chopped

250 gms of fresh sheep milk curds OR 230 ml of sheep milk creme fraiche

1 medium yellow pepper

1 medium red pepper

1 kg of ground lamb

3 16 oz. cans of tomatoe sauce

3 tbsp of chili powder

salt and pepper to taste

Directions

Brown the ground lamb in a large pot.  Salt and pepper the meat while it is cooking.  Drain the lamb and set it aside in a second, medium size pot.  Saute the onions, garlic and peppers in the same pot used for browning the meat (without cleaning it!)  If there isn’t sufficient fat left in the pot, you may want to use a little olive oil.

Return the lamb to the large pot.  Add the tomotoe sauce and chili powder.  Cook on medium heat for approximately 1 and a half hours.

Serve up the chili in your favourite bowls and garnish with a few spoonfuls of the fresh sheep milk cheese curd or sheep milk creme fraiche.

Enjoy!

Visit us at our dairy in Fergus or any of the farmer’s markets we attend to try our products for yourself!  Never had any sheep milk products before?  Just ask us for a taste!

Ingredients:

8 Medium peeled potatoes
1 Cup grated of Ewenity Dairy’s Eweda Cru Cheese
1 Egg
1 Small red onion finely chopped
1 Teaspoon sea salt
2 Tablespoons of curry powder
½ Cup of flour

Directions:
Boil potatoes till tender.
Mash and cool.
Add egg, cheese, onion and salt.
Form mixture into golf ball sized balls.
In separate bowl, mix flour and curry powder.
Roll potatoes balls in flour mixture
Over medium heat, press in frying pan with olive oil and fry until lightly browned.
Add more grated cheese on top if desired and serve!