Thursday, July 08, 2010
And the heatwave continues! I know barbecuing is certainly big this summer, and I'm always on the lookout for sides and sauces to make it more exciting. Here's a recipe from Ottolenghi - or well, it was, I decided to use a little less lemon and a little less oil than the original but feel free to up both of them if you'd like. It goes extremely well with anything you can put on the grill - chorizo, chicken skewers, a hunk of beef, even fish...
1/4 g saffron
3 tbsp hot water
200 ml thick yoghurt (Greek or Turkish style)
1 garlic clove, finely minced
2 tbsp freshly squeezed lemon juice
2 tbsp good olive oil
Stir the saffron into the hot water and leave to infuse for five minutes. Mix with yoghurt, garlic, lemon, olive oil and a pinch of salt. Stir well, into a smooth, golden sauce. Keep cool.
Recipe in Swedish:
Subscribe to: Post Comments (Atom)
I've tried the original recipe (saffron yoghurt with roasted aubergine slices) - but what a great idea to use it as a side dish on its own!!
I originally tried it with the roasted aubergine but didn't really care much for it - I'm not a huge eggplant fan. (To put it mildly.) But the sauce was awesome, and perfect with so many other things!
This Looks good to marinate chicken breast for the grill too. Thanks for sharing! Keep Up the Good work
What a great idea. It looks so tasty I really have to try it!
Do you think it would go well with fresh veggies as well?
Post a Comment