Flavoured yoghurts

Flavoured yoghurts

By
From
A Year In My Kitchen

I use flavoured yoghurts mostly in conjunction with dishes that have the toolbox spice mix as their foundation. Very often, these dishes are North African or Middle Eastern in feel and their earthy, pungent flavours are well softened by a top hat of yoghurt. It rounds off the flavours, leaving them more palatable and gentle in the mouth.

Thick Greek-style yoghurt is the best kind to use for flavoured yoghurts. It has an unctuous quality and holds additional flavouring much more effectively than thin, light yoghurt. In the recipes where I’ve used specific flavoured yoghurts, I have listed their ingredients. The following toolbox recipe is a basic flavour mix that works very well with many roasted meats, pickled vegetables and slow-roasted tomatoes. You could replace the mint with coriander, use a little chopped red chilli instead of Tabasco or add some crushed garlic and/or grated fresh root ginger if you like.

Ingredients

Quantity Ingredient
500g thick greek-style yoghurt
2 teaspoons tabasco
2 limes, grated zest and juiced
20 mint leaves, finely chopped
good pinch sea salt
2 tablespoons extra virgin olive oil

Method

  1. In a bowl, mix the yoghurt with the Tabasco, lime zest and juice, chopped mint and salt, then incorporate the extra virgin olive oil, beating well. Cover and refrigerate the yoghurt until ready to use. It will taste pure only for a couple of days.

Note

  • Season food with care and caution. Salt is probably the most critical of all ingredients in the kitchen. Used wisely it enhances and turns the volume up on an ingredient’s natural flavours. Use too little and you are not doing justice to a dish, use too much and the natural beauty of a dish is hidden behind an overpowering and abrasive taste. I always use sea salt.
Tags:
seasonal
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