I saw this being made on Masterchef by George Calombaris and had to try it. I was not disappointed. It really is the best Tzatziki I have ever had. Served as a sauce with some grilled chicken & vegetables. Would be wonderful on it's own as a dip with Pita Bread too.
http://www.masterchef.com.au/prawn-kalamaki-with-tzatziki-and-herb-salad.htm
http://www.masterchef.com.au/prawn-kalamaki-with-tzatziki-and-herb-salad.htm
4 Lebanese cucumbers, peeled
2 cups Greek yoghurt
1/2 clove garlic, finely grated
1 small eschalot, finely grated
½ bunch dill, fronds finely chopped
1 lemon, zest finely grated
1 pinch Cayenne pepper
1 tsp Greek honey
4-5 tbs olive oil
2 cups Greek yoghurt
1/2 clove garlic, finely grated
1 small eschalot, finely grated
½ bunch dill, fronds finely chopped
1 lemon, zest finely grated
1 pinch Cayenne pepper
1 tsp Greek honey
4-5 tbs olive oil
Coarsely grate the cucumbers onto a tray covered with a clean cloth so the liquid from the cucumber can drain into the tray. Spread cucumber out evenly, season lightly with salt, cover with a clean cloth and leave for 5 minutes then roll up to extract the juice. Set drained cucumber aside.
Place ½ cup of the thickened yoghurt in a small bowl with the garlic, eschalot, dill, lemon zest and cayenne pepper.
What did you do with the remaining one and a half cups of Greek yoghurt?
ReplyDeleteLundell, I think the missing step is that you strain the two cups of yoghurt overnight to remove the whey and then you use 1/2 cup of the resulting thicker yoghurt.
ReplyDeleteEven easier, and very quick, is
ReplyDeletePlop the yoghurt onto several sheets of kitchen paper. It will stay as a blob, believe me !
Dump the grated cucumber onto several sheets of kitchen paper. Ideally slice it in half and scrape out the seeds and 'wet' with a teaspoon first.
Wait a few minutes, and turn them both over onto another few sheets, and again and again until you get the consistency you want.
Then carry on as before with garlic, shallot, spices and anything else. It is is too thick, add more olive oil.
And watch your guest's faces when you present it and they KNOW you have not had 24 hours to strain the yoghurt . . . !