GET READY FOR SUMMER…WITH SUPER TASTY, IMMUNE BOOSTING, NUTRIENT RICH GOATS’ YOGURT

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Get your BBQs ready and start wishing for some balmy summer weather – it’s time to eat al fresco! Bored with the same old burgers and bangers, quiches and salads?  Fed up with the bloat and find recipes which use cows’ milk or yogurt hard to digest?

Why not ride on the wave of the goats’ milk dairy trend with these tempting goats’ yogurt superfood recipes from leading UK goats’ milk producer Delamere Dairy (www.delameredairy.co.uk).

Delamere Dairy’s plain goats yogurt is made with pasteurised goats’ milk and is available in a large 450g pot (RRP £2.25) and a single serve 125g pot (RRP 68p). It makes a great base for a marinade, served as a refreshing dip or as an accompaniment to sweet summer berries.

Why not try these delicious, goats’ yogurt inspired recipes:

GRILLED CHICKEN WITH ZESTY DELAMERE DAIRY GOATS’ YOGURT DIP

GOATS’ YOGURT

(serves 4)

What you need:

  • 2 tablespoons of olive oil
  • 2 medium lemons, juiced
  • 1 tablespoon of grated lemon zest
  • Pinch of salt and pepper
  • 4 chicken breasts
  • (vegetables for skewers such as tomatoes, courgettes optional)
  • 12 skewers

For the Lemon Yogurt:

  • 250g Delamere Dairy plain goats’ yogurt
  • 2 cloves of garlic
  • 1 tablespoon of Dijon mustard
  • Half a lemon, zest grated and juice
  • Pinch of salt and pepper

What you do:

  1. In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, salt and pepper.
  2. Cut the chicken into strips (to go onto skewers), place in the bowl and marinate in the refrigerator for at least 30 minutes.
  3. To make the yogurt dip, in a medium bowl, whisk together yogurt, garlic, Dijon mustard, lemon juice and lemon zest. Season with salt and pepper, to taste.
  4. Take the chicken out of the fridge, and thread onto the skewers.
  5. Grill or BBQ until the chicken is cooked through, about 5 to 8 minutes on each side.
  6. Serve the grilled chicken with lemon yogurt dipping sauce.

 

LAMB SOUVLAKI WITH Delamere GARLICKY YOGURT SAUCE

GOATS’ YOGURT

(Serves 4)

What you need:

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh garlic
  • 1 1/2 tsp oregano
  • 3/4 tsp freshly ground black pepper
  • 3/8 tsp salt
  • 3/4 lb lamb, cut from the leg into 12 equal-sized cubes
  • 2 yellow bell peppers, cored and cut into 1-inch strips
  • 1 red onion, cut into 8 pieces
  • 16 cherry tomatoes
  • Vegetable oil
  • 4 pitta breads

Delamere Garlicky Yogurt Sauce

  • 2 cucumbers, peeled and chopped
  • 1 tbsp fresh lemon juice
  • 220g Delamere Dairy plain goats’ yogurt
  • 1 tsp chopped fresh garlic

What you do:

  1. To make the souvlaki marinade, mix the olive oil, garlic, oregano, black pepper and salt and set aside.
  2. Thread the lamb, bell peppers, onion and tomatoes among 8 skewers.
  3. Place the skewers in a large shallow pan with marinade. Cover and refrigerate for at least 3 hours, rotating skewers once.
  4. Grill or BBQ the skewers for 5-8 minutes until the lamb is medium rare and lightly charred. Rotate to cook evenly.
  5. Grill or toast the pitta breads.
  6. For the yogurt sauce, puree the cucumbers and a pinch of salt in a food processor. Push the pureed cucumbers through a fine mesh sieve. Keep the juice and discard the pulp. Whisk cucumber and lemon juices in a bowl with yogurt.
  7. Mix in the garlic and season with salt and pepper
  8. Serve with pittas and skewers.

 

YOGURT MOUSSE WITH PASSION FRUIT COULIS 

GOATS’ YOGURT

(serves 4)

What you need:

  • 4 small dishes (i.e. soufflé or crème caramel dishes)
  • 150g Delamere Dairy’s plain goats’ yogurt
  • 100ml lightly whipped cream
  • 30g caster sugar
  • 2 leaves gelatine

Passion Fruit Coulis

  • Juice of 3 passion fruits
  • 50g sugar
  • Juice of 1 orange
  • 1 passion fruit scraped for decoration.

What you do:

  1. Dissolve the gelatine in cold water until soft and warm gently in a pan until totally dissolved. Add sugar.
  2. Beat in the yoghurt.
  3. Gently fold in the lightly whipped cream until smooth and place into dishes.
  4. Chill for 2 hours and serve or gently warm the outside of the dishes in hot water and turn out onto a plate.

Passion Fruit Coulis

  1. Boil the juice of the three passion fruits, orange juice and sugar for approximately 3-4 minutes. Pass through a fine sieve and allow to cool.
  2. Add the seeds from the remaining passion fruit.

To Serve

Decorate the mousse with the coulis.