Picnic Potted Yogurt Cheese
 
Description:

As featured in TASTE Magazine, Summer 2012.

INGREDIENTS

2 Cup - Plain yogurt
1 Cup - Dried red lentils (red lentil curried hummus)
1 Tablespoon - Unrefined vegetable oil (red lentil curried hummus)
0.5 - Small onion, minced (red lentil curried hummus)
1 Tablespoon - Curry paste (red lentil curried hummus)
2 Teaspoon - Curry powder (red lentil curried hummus)
0.5 Teaspoon - Turmeric (red lentil curried hummus)
0.5 Teaspoon - Each of ground cumin, chili powder, salt, and granulated sugar (red lentil curried hummus)
1 Clove - Small garlic, minced (red lentil curried hummus)
1 Teaspoon - Fresh ginger root, peeled and grated (red lentil curried hummus)
1 Tablespoon - Tomato paste (red lentil curried hummus)
2 Cup - Fresh cilantro leaves, washed and packed (cilantro pesto)
0.5 Cup - Blanched almonds, toasted (cilantro pesto)
0.25 Cup - Red onion, minced (cilantro pesto)
2 Tablespoon - Shallots, minced (cilantro pesto)
1 Clove - Garlic, minced (cilantro pesto)
1 - Freshly squeezed juice from ½ lemon (cilantro pesto)
0.5 Teaspoon - Salt (cilantro pesto)
0.13 Teaspoon - Cayenne pepper (cilantro pesto)
0.25 Teaspoon - Unrefined vegetable oil (cilantro pesto)


DIRECTIONS

1. Place yogurt in a fine-meshed sieve lined with 2 layers of cheesecloth. Place sieve over a large bowl, allowing plenty of room for the yogurt to drain without it touching the liquid. Cover and refrigerate for 24 to 48 hours. The longer you let the yogurt drain, the thicker it becomes. Once drained, cover and refrigerate until ready to assemble.

2. RED LENTIL CURRIED HUMMUS: Rinse lentils and discard any discoloured ones. Place in a small saucepan and cover with water. Bring to a boil and reduce heat to simmer, leaving lid slightly ajar, until lentils are very soft. Heat oil in a frying pan, add onion and sauté until soft and clear. Stir in remaining ingredients, then transfer to a food processor or a blender. When lentils are tender, drain off excess liquid. Add to seasoned onion mix in blender. Whirl with an on and off motion until mixture is smooth. Transfer to a bowl and refrigerate until cooled. Can be refrigerated, covered for several days.

3. CILANTRO PESTO: Combine all ingredients except oil in a food processor or blender. Whirl to slightly blend. Continue to whirl, adding oil through the feeder tube. Whirl until blended and smooth. Transfer to a small bowl and refrigerate until ready to assemble. Can be refrigerated, covered for several days.

4. CILANTRO PESTO: To assemble, spoon a layer of yogurt cheese in the bottom of a jar with a tight sealing lid. Alternate layers of red lentil hummus, potted cheese and cilantro pesto. Seal and refrigerate until ready to serve.

No of servings: 6




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