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the guide 2 surrey, july, read online now

Recipe: Blid & Hatton's Strained Yoghurt (Labneh) with Zehug & Raw Farmers Market Veg

The Guide 2 Surrey 12/06/2017 Staff Writer


Blid & Hatton Gatherings is the brainchild of close friends Surrey-born chef Maddie Hatton and Swedish native Helga Blid-Martinsson. They have joined forces to create a unique space,  which draws on the European tradition of cooking and 'breaking bread' as part of everyday life

“This recipe is a deliciously fresh & vibrant way to eat the best of early summer veg
If you don’t have time to make the Labneh, simply use thick Greek yoghurt” - Maddie



For the Labneh

  • 300g good, organic plain yoghurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • ½ tsp sea salt

Mix together the yoghurt ingredients and place on a large piece of muslin.  Bring together the four corners and place in a sieve over a large bowl. Place in a fridge overnight to strain.  The longer the labneh is left to strain, the thicker it will become. 24 hours should be adequate for this recipe.

Zehug

  • 1 large or 100g bunch fresh coriander
  • 1 green chilli
  • 1 clove of garlic
  • a good pinch of sea salt
  • ½ tsp ground cardamom seeds
  • 4 tbsp olive oil
  • Juice of half a lemon

In a blender, roughly blitz all the ingredients.  Check for seasoning and put to one side.  (Any left over paste may be stored in a clean jar, with a layer of olive oil on top for up to a week)

To assemble your dish drizzle the zehug over the labneh and serve with shaved, raw asparagus, peas, broad beans, baby carrots, fennel etc… be creative!  Serve with flatbreads, crackers and some good crusty bread.






The Blid & Hatton Food Studio, based at the Medicine Garden, Cobham, offers a range of Cookery Workshops/Demos and Talks from UK's leading Foodies, Pop-up Events, Private and Corporate Dining, as well Outside Event Catering.

Head to www.blidandhatton.com for more information


Maddie Hatton & 
Blid-Martinsson




 
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