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5 Ways to Use Greek Style Joghurt
Greek yogurt is strained to remove most of its whey which gives it a thicker consistency and a distinctive sour taste. The Country Range Greek Style Yogurt is thick and indulgently rich with an acidic, Greek cultured flavour. Grace McGreal, who was one of the Loughborough College team members who battled their way to the live Grand Final of the 2019/2020 Country Range Student Chef Challenge, has created five delicious ways to use Greek Style Yogurt.
Strawberry Frozen Yogurt
Combine 425g of the Greek style yogurt with 100g caster sugar, 30ml lemon juice, 1tsp vanilla extract and a pinch of salt and whisk until smooth. Freeze the mixture in an ice cream maker, adding 100g of sliced strawberries into the machine at the last minute. Transfer into a container and put in the freezer for 2-4 before serving.
Preheat your oven to 180°C. Melt 125g butter and mix with 250g crushed biscuits, then press the crumbs into a tin. Combine 2 eggs, 100g caster sugar, 500g Greek style yogurt and 2tsp vanilla extract. Mix until smooth, then add 1tbsp corn starch and a pinch of salt. Pour your mixture into the tin and bake for 35 minutes. Once baked let it cool, then chill for 2-3 hours before serving.
Chicken Tikka Kebab
Mix 50g Greek style yogurt, 1tsp turmeric, 1tsp chilli powder, 1tsp cumin, 1tsp garam masala, salt and lemon juice. Butterfly and flatten some chicken breasts and marinate them in the mixture for 24 hours. Push wooden skewers into half a potato and stack the chicken breasts on top of one another then bake at 180°C for 40 minutes. Once cooked, slice the chicken and serve in a tortilla wrap with your preferred sauces and salad.
Simple Pizza Dough
Mix 190g self raising flour and 200g of Greek style yogurt, then transfer to a floured surface. Knead the dough for 8-10 minutes and leave to rest for 30 minutes. Roll a quarter of the dough on a pizza pan, then brush the dough with olive oil and add your favourite toppings. Cook in a 260°C oven for 10-15 minutes.
Take 3tbsp of the Greek style yoghurt and blend it together with half a handful of coriander and mint, 1 inch peeled ginger, 2 cloves of garlic, 1 quarter of a red onion, 1 green chilli, 1tsp cumin and a pinch of sugar and salt. Finish with a squeeze of lime juice and store in a jar until serving.
“T he Country Range Greek Style Yogurt is thick and indulgently rich with an acidic, Greek cultured flavour.”
ABOUT: LOUGHBOROUGH COLLEGE TEAM Grace and her team members Luke and Brannon fought their way through the paper judging and live regional heat stages of the 2019/2020 Country Range Student Chef Challenge to reach the Grand Final which was held at the HRC Show at Hotelympia in March 2020. Led by their chef lecturer Darren Creed, the team created an exquisite set of dishes and wowed the judges with their menu. The focus of the 2019/2020 competition theme was to showcase how students could use classic techniques and skills to maximise the use of ingredients and create competition standard, modern plates.