DINNERS

Serves 4:

Ingredients

• 1 kg lean diced lamb
• 260g Yoplait Natural Greek yogurt
• 1 tbsp grated fresh ginger
• 1 tsp. salt
• 1 tsp. chilli sauce
• ¾ tsp curry powder
• 1 garlic clove crushed

Method

1. Mix ginger, salt, chilli sauce, curry, garlic and yogurt. Pour mixture over diced lamb for minimum of 1 hour (overnight is best).
2. Skewer lamb cubes alternating vegetables such as red pepper, zucchini, or mushrooms
3. Grill or barbeque on a medium hot plate, turning regularly until cooked to your liking. Place on a plate and garnish with Basil or Mint. Pour over Yoplait Greek Natural yogurt or mint dressing to serve.

This is a very simple and quick recipe that can be used as a dressing for lamb kebabs, burgers or a potato salad.

Ingredients

• 250g Yoplait Greek Natural yogurt
• 1 clove garlic crushed
• 2 Tablespoons fresh chopped mint

Method

1. Mix all ingredients in a bowl
2. Cover and refrigerate before serving.

This is a very special burger that is worth the little extra effort to produce something special on the BBQ for guests.

Serves 4:

Lamburger Patties: Ingredients

• 300g eggplant
• 1 tablespoon olive oil, extra for greasing
• 500g minced lamb
• 75g fresh white breadcrumbs
• 1 free range egg, lightly beaten
• 1 small red onion finely chopped
• 1 clove garlic, crushed
• ½ chopped fresh mint leaves
• ½ tsp. salt
• 2 tsp. ground cumin
• 1 tsp ground coriander

Sauce: Ingredients

• 130g Yoplait Greek Natural yogurt
• 130g Hummus
• 1 clove garlic, crushed
• Ground black pepper

To serve

• Choose a different bread roll like a Ciabbatta or Turkish Bread
• Lettuce leaves
• Char grilled Red/yellow green pepper
• (Beetroot slices if you really must it seems that kiwis that can’t have a burger without them)

Method

1. Cut eggplant into 1cm slices and brush with olive oil.
2. Place lamb, breadcrumbs, egg, onion, garlic, mint, salt, cumin and coriander in a food processor and process until combined Form into four 2cm thick burgers.
3. Grease a char-grill plate or BBQ plate and heat to med-high. Cook burgers for 5 mins then turn. At this time add the eggplant to the plate and cook both for 5 mins longer. Remember to turn the eggplant halfway at about 2/12 minutes.
4. Meanwhile toast the rolls. Spread half the sauce on the bottom roll of each burger. Top with lettuce, pepper, eggplant and lamb patties, Top with remaining sauce and serve with remaining toasted bread.

Tip: Lamburger patties can be made up to a day in advance and stored in the fridge. Adapted from a recipe supplied by National Foods Australia

Serves 4:

Ingredients

• 4-6 chicken legs
• 1 Tablespoon of salt
• 1 Tablespoon of paprika
• 1 chopped onion
• 175ml of water
• 1 Tablespoon of chicken stock powder

Sauce: Ingredients

• ½ Tablespoon salt
• 1 Tablespoon of paprika
• 100g Yoplait Greek Natural yogurt
• 1 Tablespoon of chopped parsley

Method

1. Sprinkle chicken with salt and paprika. Brown the chicken then add the onion and fry until golden. Add water and stock powder. Cover and simmer for 20 minutes or until the chicken is cooked and tender.
2. Remove the chicken and take the pan off the heat. Add salt, paprika and yogurt. Return to a gentle heat and warm through slowly, stirring constantly but do not boil.
3. Pour the sauce over the chicken, sprinkle with parsley and serve on rice.

Serves 4-6

Ingredients

• 1kg Skinned chicken breasts
• 4 cloves garlic crushed
• 1 roughly chopped onion
• 1 tsp. chopped fresh ginger
• 1 tsp. chilli powder
• 1 tsp turmeric
• 1 1/2 tsp. garam masala
• ½ tsp salt
• 130g Yoplait Greek Natural yogurt
• 2 ripe tomatoes chopped
• Chopped mint

Method

1. Cut the chicken into bite size cubes and set aside
2. Use a food processor to blend the onion, ginger, garlic, chilli powder into a smooth puree. Heat a sauté pan with light vegetable oil and fry the puree mixture, stirring for about 5 minutes. Add in the garam masala, turmeric, salt and chilli powder and fry for another minute.
3. Stir in the yogurt and tomatoes, and continue to fry until the sauce has thickened. Add the chicken pieces, turning to coat with the spice mixture on all sides.
4. Turn the heat right down and cover with a tight lid and cook until the chicken is tender. If you have excess liquid when the chicken is cooked, just can lift the lid and let the excess moisture evaporate, stirring to avoid burning.
5. Serve with steamed rice and garnish with chopped mint and a swirl of yogurt.

Serve 4:

Ingredients

• 500g of Snapper or Terakihi fillets
• 260g Yoplait Honey yogurt
• ½ tsp. of rosemary
• ½ tsp. of mixed herbs
• Freshly ground black pepper to taste
• Chopped parsley to garnish

Method

1. Place the fillets in a shallow baking dish. Combine yogurt with all the seasoning and spread over the fish. Bake for 25 minutes at 180°C.
2. Serve with buttered boiled potatoes and sprinkle chopped parsley to garnish.

VEGETABLES

Serves 4-6:

Ingredients

• 450 gm of carrots
• 450 gm of Parsnips
• 4 Tablespoons of flour
• 4 Tablespoons of parmesan cheese
• 2 Tablespoons of chopped fresh herbs
• Pinch of salt and pepper
• 1 large free range egg
• 2 Tablespoons of water
• 50 gm of butter
• 150gm Yoplait Greek Lite yogurt
• 1/ tsp. cumin
• Sprig of thyme

Method

1. Peel the carrots and parsnips and slice diagonally; cook in salted boiling water for 10 minutes and drain.
2. Mix together the flour, parmesan cheese, herbs, salt and pepper.
3. Lightly beat the egg and water in a separate bowl.
4. Toss the vegetables in the wet egg mixture, then coat in the parmesan and flour mix.
5. Heat the butter in the frying pan and cook the vegetables over a moderate heat until golden. Season with salt and pepper
6. Heat the yogurt gently in a saucepan until warm but do not boil.
7. Place the carrots and parsnips in a serving dish and spoon over the warm yogurt.
8. Serve with sprinkled cumin and a sprig of thyme.

Serves 4:

Ingredients

• 500g of peeled and boiled potatoes
• Fresh ground black pepper to taste
• Pinch of grated nutmeg
• 50g of butter
• 260g of Greek Lite Natural Yogurt
• 1 cup of grated cheese
• 1 Tablespoon of toasted sesame seeds

Method

1. Add pepper, nutmeg, butter and yogurt to well drained potatoes. Mash until smooth. Place in a greased ovenproof dish and sprinkle with sesame seeds and grated cheese. Grill until the cheese has melted.
2. Perfect with grilled meats or fish

SOUPS

Serves 4:

Ingredients

• 1 ripe avocado
• 230ml chicken stock
• Pinch of salt
• Lemon juice
• 260g of Yoplait Greek Honey yogurt
• Chopped fresh dill or parsley

Method

1. Halve the avocado, remove the stone and scoop out the flesh. Mix the avocado with the chicken stock in a blender and season to taste with a little salt and lemon juice.
2. Stir in the yogurt, then lemon juice and combine well.
3. Chill for at least one hour before serving in chilled bowls, sprinkled with chopped dill or parsley, or cut a few thin slices of avocado before blending and use to garnish the soup.

A warming soup that is both filling and fresh

Serves 4-6:

Ingredients

• 600 ml of chicken stock
• 1 lemon
• Salt and freshly ground black pepper to taste
• 50gm of long grain rice
• 650g Yoplait Greek Natural yogurt
• 1 Tablespoon cornflour
• 3 Tablespoons water
• 2 Free range egg yolks, beaten
• 2 Tablespoons chopped parsley

Method

1. Put the stock in a large pan with the juice and finely grated rind of the lemon. Season to taste and bring to the boil. Wash the rice and add it to the boiling stock. Reduce the heat, cover and simmer until the rice is tender.
2. Tip the yogurt into a separate pan and whisk until liquid. Combine the cornflour and water and mix with the yogurt. Beat the egg yolks. Heat the mixture slowly to boiling, stirring in one direction only until it thickens.
3. Gradually add the yogurt mixture to the chicken soup, stirring constantly. Adjust the seasoning and just before serving add the parsley.