Delicious Mediterranean cuisine con’t
This dip contains a useful amount of protein and calcium to serve with raw vegetables as a snack or first course. It also makes a fresh-tasting accompaniment to Greek meatballs.
1kg natural yogurt
? cucumber, peeled
1 tablespoon extra virgin olive oil
4 cloves garlic, crushed
? teaspoon fructose (optional)
? tablespoon white wine vinegar
salt and white pepper
Line a strainer or sieve with a double layer of cheesecloth and place over a bowl. Pour in the yogurt and leave in the refrigerator to drain for a few hours. You will be left with about 500g of thick yogurt.
Grate the cucumber roughly and sqeeze with your hands to remove as much liquid as possible. Addit to the yogurt, together with the olive oil, garlic and fructose, ifusing ? this balances the acidity of the yogurt and vinegar. Add vinegar, salt an dpepper to taste. Mix well and leave in the refrigerator for a couple of hours before serving.
Tzatziki keeps very well in the refrigerator for at least a week. The longer it is stored, the stronger the taste of garlic.
Note; if you are able to obtain strained Greek yogurt, buy 500g and omit the first stage.
Per serving: Glycaemic load 7; protein 15g; carbohydrate 22g; fat 5g (of which 1.5g saturates); fibre 1g
Taylors Promised Land 2005 White Cabernet. The Taylor family have been making some terrific cabernet sauvignons for 30 years, but this is the first time they have produced a ros? from their vineyards in the Clare Valley. Ros? is the fastest-growing style in Australia, and no wonder; the new generation of drier, more savoury wines are perfectly suited to our climate. This fresh, vibrant wine with a nice balance of fruit and acid is not too dry, not too sweet. Pair it with salad dishes, salmon cutlets or pita bread and dips. $13.95.