Tag Archives: Greek yogurt

Naan Breads With Nigella Seeds

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Naan bread with an extra hit of garlic!

These are great with a bowl of soup or dhal and make great dipping bread too.

Makes 6 naan.

Ingredients

350g plain flour

1 teaspoon caster sugar

2 teaspoons instant yeast

3 teaspoons nigella seeds

45g ghee, melted or oil

110g Greek yogurt

150g warm water

TOPPING

2 garlic cloves, chopped finely

50g melted ghee or oil

Method

In a large bowl combine the flour, sugar, yeast and nigella seeds.

In a jug, whisk together the ghee, yogurt and water.

Pour the wet ingredients into the dry and form into a dough.

Knead the dough for 5 minutes.

Place the dough back in the bowl and cover with a damp tea towel or plastic film.

Leave to rise for 1 hour.

While the dough is rising, combine the garlic and ghee, set aside.

Heat a large frying pan over a medium to high heat.

Gently divide the dough into six portions and roll out to 3mm thickness.

Brush one side of the dough with the garlic and ghee and cook this side down, as it cooks brush the top side with ghee. Turn once the underside is golden and repeat.

Keep warm under a tea towel while you cook the remaining naans.

Almond and Cumin Roast Chicken

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This is a treat!

The marinade creates a crust around the chicken that keeps it deliciously moist. By removing the spine and flattening the chook you manage to cut down on the cooking time. I roast the spine with the chook and then use the bones to make a beautiful stock with the scrapings from the pan.

Serves 4-6 depending on sides and appetites!

Ingredients

1 x 1.8kg chicken, spine removed and butterflied

4 tablespoons ground cumin

2 tablespoons garam masala

1 teaspoon Kashmiri chilli

3 large garlic cloves, peeled and roughly chopped

100g dry roasted almond, unsalted, skin on

300mls Greek or natural yogurt

2 tablespoons olive oil

juice of 1 lime

salt and pepper

Method

Process all the ingredients except the chicken.

Flatten the chicken in a roasting tin, using a very sharp knife, slash the skin and flesh of the breasts and legs.

Pour the marinade over and rub all over the chicken, including the cavity.

Set aside to marinade for 4 hours.

Preheat the oven to 200 degrees Centigrade.

Roast the chicken for 45-50mins, basting regularly.

Allow to rest for 20-30 mins, covered with foil before serving.

 

 

Mulberry Muffins

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It is mulberry season again in Western Australia and I still have mulberries  from last year in the freezer so, time to use them up!

I make 24 muffins and freeze half so I can pop them into the lunch boxes at a later date.

Makes 24.

Ingredients

450g plain flour

4 teaspoons baking powder

200g caster sugar

300g frozen mulberries

2 eggs beaten

250g Greek yogurt

250mls milk

150g butter, melted

Method

Preheat the oven to 180 degrees Centigrade.

Line two 12 hole muffin tins.

Weigh the dry ingredients into a large bowl.

Pour the mulberries into the flour bowl and stir well through so they are fully coated.

Measure the wet ingredients into a jug.

Pour the wet ingredients into the dry and mix briefly.

Spoon into the prepared tins.

Bake for 30mins, remove from the tins and allow to cool on a wire rack.