Goat cheese for good

 

Uganda’s Fort Portal area is stunningly beautiful, but all too often, safari goers only allow for a one or two night stay and limit their activities to chimpanzee trekking. Classic Africa Safaris preferred property Kyaninga Lodge gives guests the chance to explore a bit with guided (or self-directed) walks around the lodge and its crater lake (where visitors can also take a dip in its chilly waters!).

Another option for those with a bit of extra time is to visit Kyaninga Dairy, started by the lodge’s owners in conjunction with the community.

Not only do they produce fabulous goat cheese (they consulted with Neil’s Yard Creamery in London to get started – the same folks who supply many of Harrods cheeses, as well as cheeses for most royal occasions in the United Kingdom), the effort funds the Kyaninga Child Development Centre (KCDC).

The KCDC helps children living with disabilities, and offers physio, speech and occupational therapy. They also have an education program helping children with disabilities go to school. Additionally, the centre holds awareness days, sports days, parent education, support groups and more.

Kyaninga Dairy is a non-profit, with all proceeds going to child development centre. The son of Neil’s Yard Creamery’s owner came out for 6 months and trained the Ugandan cheese making team, giving them an enormous head start. From that wonderful foundation, the Kyaninga Dairy now supplies 20 outlets in Uganda.

Additionally, the lodge kitchen is also loving the cheese. Fortune continues to smile on the project, as the lodge had a guest that turned out to be a chef who worked in a Michelin-starred kitchen. Kyaninga’s owners negotiated a deal on extending his stay in return for the development of some incredible new dishes, including the Pumpkin, Beetroot and Goat’s Cheese Salad recipe included below!

The dairy is just 350m from the lodge and guests are very welcome to take a tour and learn more about the project as a whole. Contact Hilda for more information.

Pumpkin, Beetroot & Goat’s Cheese Salad

Ingredients

 

• Kabarole goat’s cheese
• Roast pumpkin cubes
• Poached beetroot
• Whole egg
• Breadcrumbs
• Balsamic drizzle
• Green beans
• Fresh tomato

Season pumpkin cubes with salt, pepper and olive oil, add red onion and rosemary and bake in the oven at a low temperature until the pumpkin is tender. Set aside.

Poach the beetroot without peeling so it retains its color. Add wine to the water and cook until it is tender. Peel and slice the beetroot into thin slices. Set aside.

Boil the green beans until just tender. Slice the tomatoes. Set aside.

Make breadcrumbs and beat the egg. Slice the cheese into even slices of about 1cm thick. Roll the goat’s cheese slices in the beaten egg and coat with breadcrumbs. Assemble the cheese on the sliced beetroot and bake in the oven at low heat for 2 to 3 minutes.

Prepare honey and balsamic reduction by mixing balsamic vinegar with honey and a small amount of water. Bring the mixture to a boil for 3 to 4 minutes while stirring continuously and then leave it to simmer for 3 to 5 minutes. Let it cool and set aside.

Garnish the plate with the pumpkin, green beans and tomatoes. Add 2 or 3 baked cheese and beetroot slices