Redcurrant and goat yogurt dip
Hello my lovely readers! Hope you all had a great weekend…
As for my weekend, it was pretty awesome! The weekend started off with a video editing workshop hosted by the Ladies Learning Code. I was a little hesitant to go to an all-day workshop on a Saturday, but this event was worth every minute. I had the chance to learn so much about video editing in so little time. A big thanks to the ladies who organized the event and to BizMedia for coming out and teaching us! I’m very excited to start working on my first recipe video this week!
After the workshop, I celebrated my birthday with a bunch of close friends and hubby dearest. After a late night of singing at karaoke, I had to spend Sunday being lazy. Just spent some time relaxing at home and also basking in the summer sun. The perfect Sunday in my opinion!
Anyways, I know I had promised to have the redcurrant recipe out last week, but clearly that didn’t happen because of everything that was going on this weekend. But it’s here now…So I present to you the redcurrant and yogurt “dip” / “spread” which is a great condiment to put on top of quinoa, rice or any other grains or even salad. I even had this dip with homemade chicken fingers the other day and it was pretty darn good. Read on for the recipe…
I’ve seen redcurrants being used in cakes, tarts and other desserts, but nobody seems to use them for savoury purposes. Why not? Well, these babies are very pretty to look at, but quite tart to eat. One bite and you’ll have that pucker face! I’m off of sugar, so I wanted to use the redcurrants in a savoury dish. I started experimenting and found that they work quite well if they are cooked down to a thick syrup or jam and then chilled in the fridge for a while. After adding a hint of honey, you’re good to go. You can have the redcurrant “jam” on its own or serve it with goat yogurt. I find that the tangy, creamy texture of the yogurt works really well with the redcurrants. If you don’t have goat yogurt, feel free to substitute with Greek yogurt.
|Redcurrant and goat yogurt dip|
- 2.5 cups redcurrants
- honey or other liquid sweetener (to taste)
- 8-10 fresh mint leaves
- pinch of cayenne paper
- salt (to taste)
- 1 cup goat yogurt (or Greek yogurt)
- Toss the redcurrants in a bowl and mash them by hand till a thick pulp is formed. This helps the redcurrants cook down faster.
- Heat the pulp in a wide pot or pan for 5-8 minutes on medium low heat until it becomes slightly syrupy.
- Cool the mixture and transfer to a food processor. Add the salt, cayenne pepper and mint leaves. Process for 15-30 seconds until the mint is evenly distributed.
- Chill the redcurrant mixture in the fridge for one hour. Chilling helps reduce the acidic “bite” of the redcurrants.
- After the mixture has chilled, add honey to taste and mix well.
- To serve, place a dollop of the redcurrant mixture on top on goat yogurt. Alternatively, mix the redcurrants and yogurt together for a pink hued dip.
Chill time – 1 hour