A culinary blow torch should be used to transform the sugar into the toffee topping. Ensure the blue flame of the blow torch is right on the sugar so it crackles quickly. Make the yoghurt according to the instructions on the packet. A quick and yummy brulee.
INGREDIENTS
1 large banana, peeled and thinly sliced
1-2 cups thick & creamy creme brulee yoghurt
(I used Hansells)
1/2 cup sugar
METHOD
Place the banana in 4 single-serve heatproof ramekins or small souffee dishes. Add the yoghurt. Smooth the top. Sprinkle evenly with the sugar.
Using a blow torch, heat the sugar until it turns to toffee.
The brulees may be refrigerated for up to an hour before the toffee starts to dissolve. - Serves 4
YOGHURT CHICKEN CURRY
INGREDIENTS
Sauce: 2 Tbsp canola oil
1 tsp cumin seeds
1 medium onion, diced
2 bay leaves
400g can whole plum tomatoes in juice
4 cloves garlic
3cm piece root ginger, peeled and chopped
2 small chillies, seeded
1/2 tsp each: ground turmeric, paprika
Chicken: 1kg skinned and boned chicken thighs, halved
2 red-skinned potatoes, cut into 2.5cm cubes
1 tsp honey
1/4 cup thick and creamy Greek yoghurt
METHOD
Heat the oil on medium in a large, non-stick saucepan. Stir in the cumin seeds until they darken slightly. Add the onion and bay leaves and cook until the onion is soft.
Meanwhile, drain the tomatoes reserving the juice.
Place the tomatoes in a blender with the garlic, ginger, chillies, turmeric and paprika. Blend until smooth.
Add to the onion mixture and simmer for 5 minutes. Add the chicken and potatoes.
Simmer for 5 minutes.
Make the tomato juice up to 1 cup with water and add to the chicken with the honey.
Simmer, uncovered, for about 20 minutes, until the potatoes and chicken are cooked.
Stir in the yoghurt and serve.
Great topped with additional yoghurt and chopped coriander. -Serves 6
VENISON WITH YOGHURT SAUCE
This is an unusual combo, but it's delicious.
INGREDIENTS
Sauce: 3/4 cup Greek yoghurt
1/4 cup each: parsley, mint leaves, chopped
1 clove garlic, crushed
1 tsp each: honey, lemon juice
1 Tbsp extra virgin olive oil
Steak: 2 x thick venison steaks
1-2 Tbsp rice bran oil
freshly ground black pepper to taste
METHOD
Combine the sauce ingredients. Refrigerate if you wish, but the sauce is best served at room temperature. Pat the steaks dry, bush with oil and sprinkle with black pepper.
Heat the remaining oil in a heavy ridged frying pan. Pan-fry the steaks on medium high for about 3-4 minutes each side, until medium rare. Rest for 3-4 minutes before serving with the sauce. -Serves 2
LEMON YOGHURT CAKE
INGREDIENTS
1 cup each: canola oil, caster sugar
2 eggs
1 cup thick, plain yoghurt
1 tsp finely grated lemon rind
2 cups self-raising flour
1/2 cup mixed dried peel
Yoghurt Icing: 1 cup sifted icing sugar
1/4-1/3 cup plain yoghurt
1/2 tsp vanilla essence
METHOD
Preheat the oven to 170C. Lightly oil and line the base of a 21-23cm springform cake pan with baking paper.
Beat the oil and caster sugar until light. Whisk in the eggs, one at a time. Mix in the yoghurt and lemon rind. Fold in the flour until just combined. It should still be a little lumpy, similar to a muffin mixture.
Fold in the dried peel. Pour into the prepared pan.
Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in the pan.
To prepare the icing, combine the icing sugar with enough yoghurt to make it easily spreadable.
Add the vanilla essence. Spread over the cake. Best stored in a covered container in the refrigerator.
