Tsatsiki is delicious when prepared with fresh ingredients – and it’s an easy organic recipe.
Once you’ve experience the flavours of home-made tsatsiki, we suspect you’ll never want to go back to the supermarket version.
It’s best made no more than an hour before you serve it, or the dressing could become too diluted with water draining from the cucumber.
As for storing it, it doesn’t keep for very long – but that’s never been an issue when we’ve served it!
When Can I Eat This in the UK?
July, August, September and October.
Ingredients:
Serves 4 as a side dish
1 cucumber
2 cloves of garlic (depends on your preference)
Fresh mint – about 2 handfuls
150ml (small pot) natural yoghurt (as fresh as possible)
Salt & Pepper to taste
Method:
1. Grate the cucumber.
2. Drain the excess liquid out of the cucumber
* Put the cucumber into a colander or sieve and sprinkle it with salt.
* Put a bowl / dish / plate on top of the cucumber and weigh it down, so it pushes the cucumber towards the holes in the sieve / colander.
(Note: cans of food are useful for this)
* Leave for about half an hour.
3. Chop the mint finely and mix with the yoghurt.
4. Chop the garlic finely or use a garlic press to mince it. Mix with the yoghurt. Leave to marinade until the cucumber is ready.
5. Rinse the cucmber, pat it dry and mix it with the dressing and serve as soon as possible.
Time From Cupboard-To-Table:
45 minutes (allowing for draining of cucumber and marinading of mint).
Actual preparation time is about 10 minutes.
Categories: recipes, seasonal eating, vegetables
