Recipes
Tandoori chicken
Serves 4
1 cup/250ml natural yoghurt
1 tablespoon tomato paste
1 tablespoon lemon juice
2 cloves garlic, peeled and crushed
1 tablespoon freshly grated ginger
2 teaspoons chilli powder
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon ground turmeric
1kg chicken thigh or breast pieces, skin removed
1. Combine yoghurt, tomato paste, lemon juice,
garlic, ginger, chilli powder, cumin and turmeric.
2. Cut slits into chicken meat, place into a bowl, rub
combined yoghurt mixture into chicken, cover and
refrigerate for 8 hours or overnight.
3. Bake in a hot oven 210ºC for 60-70 minutes or on a
hot pre-heated barbeque until chicken is well cooked
Tzatziki Greek yoghurt dip
1 small cucumber, peeled and grated
2 cups/500ml natural yoghurt
2 tablespoons finely chopped chives
1 teaspoon olive oil
4 cloves garlic, peeled
1. Press grated cucumber in a sieve to remove
excess moisture.
2. Combine cucumber, yoghurt, chives and oil in a
bowl. Crush garlic into mixture and stir well to
combine.
3. Cover and refrigerate until ready to serve.
4. Serve with a vegetable platter or with slices of
crusty bread.
Savoury labna
Makes approx. 20
4 cups/1 litre natural yoghurt
1 teaspoon salt
Savoury flavourings (for example: finely chopped
fresh herbs, black sesame seeds or dukkah – a
mixture of roasted nuts, seeds and blended
spices)
1. Combine yoghurt and salt, mix well. Place mixture
into muslin cloth and allow to drain over a bowl,
covered in the refrigerator, for 24-36 hours. Remove
yoghurt cheese from the muslin cloth, place into a
clean bowl and discard the liquid whey.
2. Savoury flavourings can be mixed into yoghurt
cheese then rolled into 3cm diameter balls.
Alternatively yoghurt cheese can be rolled into
balls then rolled into savoury flavourings to coat.
3. Serve savoury labna with flat bread or on a
cheese platter.
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