Monday, 19 September 2011

Turkish Raita....Cacik

Mynhardt Joubert 300x225 Cacik, a recipe from Mynhardt Joubert, Bar Bar Black Sheep.

Recipe serves 4
  • Two generous cups of thick Greek yoghurt or double cream yoghurt (Forget about those thin, skimmed, Bulgarian things!)
  • One cup of full cream milk
  • Three generous spoons of olive oil.  This month I am using our own blend of Santa Cecelia olive oil with a beautiful elegant flavour and green taste.
  • ¾ of a cucumber deseeded removing half of the green skin with a veggie peeler and the grated coarsely (The green adds great colour to the final product)
  • Two cloves of fresh crushed garlic.
  • Coarse salt and pepper

Mix together all of the above and let it rest in the fridge for about two hours just to let all the flavours and blend and marry each other!
  • Garnish:  Fresh figs (Purple Parisian looks stunning!) fresh pomegranates, prickly pears, white or red grapes, toasted pine nuts, olive oil, fresh coriander, basil and borridge flowers.
Garnish with the sliced figs, prickly pears, grapes, pine nuts, coriander, basil, borridge flowers and drizzle with olive oil and a little bit of salt and pepper. 

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