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Posts Tagged ‘yogurt sauce’

Two friends came round for supper last night and I tried out a spicy chicken dish.

It didn’t pass muster with Meredith and our friends were polite but didn’t exactly rave!

I shall try again with it because it’s simple and quick–which of course could be the reason it was disappointing!

I served a yogurt sauce with it, which is I think is useful and tasty.

I noticed Meredith tucking into it this lunchtime with the fennel salad..!

Yogurt sauce for 4

3 x 125ml pots of no-fat organic yogurt

1 teaspoon cumin powder

garlic clove–pulped in half a teaspoon of salt

1 tablespoon olive oil

1/2 a teaspoon salt

  • Whisk the yogurt smooth–(if you want to make it a bit thicker let it drain through a sieve into a bowl for half an hour or so).
  • Pulp the garlic in the salt in a pestle and mortar.
  • Add the cumin and mix it in thoroughly.
  • Fold in the olive oil.
  • Add this mix to the yogurt and whisk well in.
  • Refrigerate until you are ready to eat.

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Serves 2

2 small pots no/low-fat organic yogurt*

2 teaspoons of olive oil

half a clove of garlic – pulped in a mortar with a little salt

half a teaspoon of cumin powder

[*For a thicker sauce--which is how we like it--empty the yogurt into a piece of muslin drapped over a sieve and leave it to drain into a bowl for half an hour in the fridge.

Discard the liquid and carefully empty the yogurt into the bowl.

Or use the yogurt as it comes out of the pot--emptying it into a bowl.]

  • Pulp the garlic in a pinch of salt in a mortar.
  • Whisk in the cumin and the oil.
  • Fold this into the yogurt and whisk it well together.
  • Refrigerate until you’re ready to serve it.

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My copies of Rose Elliot’s vegetarian cookbooks, Not Just a Load of Lentils and The Bean Book, have been on my bookshelves for ages and are much thumbed!

First published in the 1970sher recipes have withstood the test of time–and the ingredients often fit in with my adopted way of eating.

This is adapted from a recipe in The Bean Book. 

I made it in the morning and gently reheated it in the evening–giving the spices time to settle and meld. We had it for supper last night and it was worth the wait.

Meredith is wary of pulses because of their tendency to cause flatulence.

This time the positive outweighed the negative and she gave it the thumbs up–phew!

for 4

1 tablespoon olive oil

1 teaspoon whole cumin seeds

1 small onion–chopped

1 clove of garlic–peeled & chopped

1/2  teaspoon of powdered cumin

1/2 teaspoon of powdered coriander

1/2 teaspoon each of garam masala ( an earlier post), turmeric, ground ginger

1/4 teaspoon cayenne/chili powder

1 teaspoon fresh root ginger–peeled & chopped (optional)

1 large jar of cooked chickpeas–drained (the precise quantity is not critical!)

2 fennel bulbs–outer leaves removed, quartered and chopped

1 large leek–damaged outer parts removed, cut down to the base, washed and sliced

2 tablespoons of parsley or coriander–chopped

1 pint of vegetable stock (I use organic cubes diluted with boiling water.)

  • Heat the oil in a pan.
  • Gently fry the cumin seeds until they start to pop.
  • Add the onion and garlic and soften–about 3 minutes.

  • Add the spices and mix them in.

  • Add the chickpeas.
  • Add the leeks and fennel and mix.

  • Add the stock–start with half a pint and adjust as needed.
  • Bring the mixture up to boil, then cover the pan and simmer for 20 minutes.

  • Fold in a tablespoon of parsley or coriander.
  • Sprinkle the second  tablespoon of parsley or coriander over the dish when you serve it hot with…
  • Brown basmati rice and yogurt sauce (see the next post).

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This is adapted from Rena Salaman’s lovely and authentic book, Greek Food.

It’s a refreshing garlicky sauce that goes well with grilled summer vegetables, chicken and lamb, and the previous post’s  No–Potato Fishcakes.

Serves 2

2 small pots no/low-fat yogurt*

a tablespoon of olive oil

a teaspoon of white wine or cider vinegar

a clove of garlic – pulped in a mortar with a little salt

2 fresh mint leaves – finely chopped

¼ medium cucumber – peeled, quartered lengthwise, deseeded and finely diced

salt and pepper

*For a thicker sauce–which is how we like it–empty the yogurt into a piece of muslin drapped over a sieve and leave it to drain into a bowl for half an hour in the fridge.

Discard the liquid and carefully empty the yogurt into the bowl.

Or use the yogurt as it comes out of the pot–emptying it into a bowl.

  • In a separate small bowl, whisk the oil and the vinegar together.
  • Mix in the garlic and the mint.
  • Fold this into the yogurt and add the cucumber.
  • Season to taste and mix it all together thoroughly.
  • Refrigerate until you’re ready to serve it.

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…which is published on August 4th in the UK and in November in the USA, comes this recipe adapted from one of my favourite British cooks, Nigel Slater.

Salmon Fishcakes with dill and grainy mustard

I have always loved fishcakes. Must be the comfort food factor kicking in–but they usually contain 50 per cent potato, not ideal for those like me with type 2 diabetes. This recipe solves the problem by leaving the potato out! The dill and the grain mustard make the fishcakes special. They sometimes serve as a tasty starter, but today with our friend Mitch–who is working here to fix the drainage system at the back of the house–we’ll have them as a light lunch as it’s hot.

If you keep them small and cook them quickly, they’ll be crisp and brown on the outside and still succulent inside.

Yogurt sauce

2 x 125 ml pots low-fat yogurt

1 tsp grain mustard

good pinch of chopped dill (from the main bunch)

salt

The Fishcakes

400 g/1 lb salmon fillet – skinless and checked for bones

white of an egg

1 tbsp chickpea flour – of course, plain flour works as well

1 tsp grain mustard

juice of ½ lemon

bunch of dill – chopped fine

salt and pepper

2 tbsp olive oil

1. Mix all the yogurt sauce ingredients and refrigerate until you

are ready to eat.

2. Cut up the salmon fillets in roughly equal-size pieces. Put

these in a mixer and pulse three or four times. Avoid working

them too much and producing slush at the end. You could

just cut them up in small pieces if this suits better.

3. Put the salmon in a bowl. Turn in the egg white and the flour,

and then the mustard, lemon juice, and the dill. Season with

salt and pepper.

4. It’s a good idea to taste the mix for seasoning at this point –

the dill and the salt should come through.

5. Refrigerate if not using immediately.

6. Heat the oil in a frying pan and using a dessertspoon scoop

out a dollop and make a ball. Put this in the pan and flatten

it gently.

Cook on a medium-high flame, crisping and

browning the outside while making sure the interior cooks

through.

7. Serve with a fennel salad and the mustardy yogurt

dipping sauce on the side.

Meredith goes for the fennel salad!

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