Kumquat and Minted Cucumber Yoghurt Sauce

Ingredients:

  • 2 lebanese cucumbers
  • 3 tablespoon St. Dalfour Kumquat Spread
  • 1/2 cup thick Greek Yoghurt
  • 3 tablespoon finely chopped fresh mint
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, finely grated
  • Salt
  • Freshly cracked black pepper

Method:

Thickly grate cucumbers and place in fine sieve to drain.

After 10 minutes squeeze cucumbers with your hands to remove as much liquid as possible.

Place in a bowl and mix in remaining ingredients. Will keep covered in the refrigerator for 2-3 days.

Note: I use this sauce as a side condiment with curries. The natural sweetness of the Kumquat Spread together with the coolness of the cucumbers and yoghurt perfectly counteract the spicy heat in curries.

Try it with our Curried Beef Couscous recipe available on this web site.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Kumquat and Minted Cucumber Yoghurt Sauce

Ingredients:

  • 2 lebanese cucumbers
  • 3 tablespoon St. Dalfour Kumquat Spread
  • 1/2 cup thick Greek Yoghurt
  • 3 tablespoon finely chopped fresh mint
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, finely grated
  • Salt
  • Freshly cracked black pepper

Method:

Thickly grate cucumbers and place in fine sieve to drain.

After 10 minutes squeeze cucumbers with your hands to remove as much liquid as possible.

Place in a bowl and mix in remaining ingredients. Will keep covered in the refrigerator for 2-3 days.

Note: I use this sauce as a side condiment with curries. The natural sweetness of the Kumquat Spread together with the coolness of the cucumbers and yoghurt perfectly counteract the spicy heat in curries.

Try it with our Curried Beef Couscous recipe available on this web site.