5 Minute Food Fix - Frizzled Spring Onion and Yoghurt Dip

Frizzled Spring Onion and Yoghurt Dip

07/14/24 • 8 min

1 Listener

5 Minute Food Fix

It's no secret that Simon Davis LOVES Greek yoghurt as an ingredient.

But has he ever been this excited about Greek yoghurt as he is today?

Listen for a fantastic rave about Anna Jones's new cookbook 'Easy Wins' - an exasperated take on mayo - and this fantastic recipe:

Frizzled Spring Onion and Olive Oil Dip

150g good Greek yoghurt, strained if you can be bothered

1 bunch spring onions, finely chopped

100ml olive oil

1 tsp pul biber Turkish chilli flakes

1 tsp sugar

1/2 tsp ground turmeric

zest and juice of 2 limes

salt and pepper

Over a low-medium heat, fry the spring onion and pul biber chilli flakes in the olive oil until crisping and charring on the edges, veritably sizzling and frizzling - around 10 minutes.

At the 9th minute, add the sugar and turmeric.

Remove from heat, add salt and pepper then set aside and allow to cool

Juice and zest the limes into the yoghurt, mix through, add salt to taste.

Opulently dress the yoghurt with the yellow onion and oil mixture. Mix through or leave it on top.

Serve with bread, chips, roast chicken, lamb chops, whatever you want! It's amazing!

Hosted on Acast. See acast.com/privacy for more information.

It's no secret that Simon Davis LOVES Greek yoghurt as an ingredient.

But has he ever been this excited about Greek yoghurt as he is today?

Listen for a fantastic rave about Anna Jones's new cookbook 'Easy Wins' - an exasperated take on mayo - and this fantastic recipe:

Frizzled Spring Onion and Olive Oil Dip

150g good Greek yoghurt, strained if you can be bothered

1 bunch spring onions, finely chopped

100ml olive oil

1 tsp pul biber Turkish chilli flakes

1 tsp sugar

1/2 tsp ground turmeric

zest and juice of 2 limes

salt and pepper

Over a low-medium heat, fry the spring onion and pul biber chilli flakes in the olive oil until crisping and charring on the edges, veritably sizzling and frizzling - around 10 minutes.

At the 9th minute, add the sugar and turmeric.

Remove from heat, add salt and pepper then set aside and allow to cool

Juice and zest the limes into the yoghurt, mix through, add salt to taste.

Opulently dress the yoghurt with the yellow onion and oil mixture. Mix through or leave it on top.

Serve with bread, chips, roast chicken, lamb chops, whatever you want! It's amazing!

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

DAIKON? What to do!

On Yumi and Simon's top-rating food podcast, we unpack the mysterious giant vegetable that is the Daikon.

What are some of the uses?

What can I do if I've foolishly bought one?

Help!

Hosted on Acast. See acast.com/privacy for more information.

Next Episode

'Girl Dinner' is - - what? And a sweet little Girl Dinner of Flatbread + Haloumi + Zucchini

On today's episode I take care to explain exactly what is meant by the Very Online term, 'Girl Dinner'... and I have a girl dinner of my own to share, based on this recipe - but not much like it at all.

YUMI'S GIRL DINNER FLATBREAD

1 x small, round za'atar flatbread, shop bought

about 150g of halloumi cheese, grated

1 x medium zucchini, shaved into ribbons

salt, pepper, a drizzle of honey (optional), fresh oregano (optional)

Pre-heat the grill to HOT.

Top the flatbread with grated halloumi and then arrange the ribbons of zucchini artfully around on top. Season with salt and pepper then pop under the hot grill for about 5 mins. (Keep an eye on it - your grill is different to mine, and how close your tray is to the heating element makes a huge difference to how long it will need. You want the bread hot and steamy, the zucchini cooked and the cheese melted.)

Pull out, pop on a plate, drizzle with honey and oregano if you can stump up that much energy, then serve with an opened tin of sardines on the side. If you want. I mean Simon audibly gagged when I suggested this so you figure it out!

Hosted on Acast. See acast.com/privacy for more information.