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Top 5 dishes made from skyr
1 . Parsi Puffs
Parsi Puffs
Evidence can be seen of a simple pastry made from a mix of flour and oil in paintings on ancient Egyptian tombs. The Romans used a basic pastry dough to protect and keep meat moist whilst cooking which was then discarded. In the late Medieval period fuller pastry recipes incorporating fats started to appear. The 'Forme of Cury' is the earliest known English language cookbook, thought to have been written at the end of the 14th century and it refers to the making of 'chastletes' and 'coffins' – early forms of pie and tart cases and include egg yolks and saffron to enhance the look of the dough. This is the earliest known cookbook to include tropical spices such as cloves and mace.
Ingredient
500 g
chicken breast
500 g
puffed pastry
2 tbsps
oil
1 sprig
curry leaves
1 tbsp
ginger, minced
1 tbsp
garlic, minced
1 1/2
tsps ground fennel
1 tsp
garam masala
1/4 tsp
ground turmeric
1/4 tsp
mace
1 tsp
coriander
1/2 tsp
turmeric
1/2 tsp
chilli powder
1 tsp
salt
500 g
potatoes
1 tbsp
flavourless oil
2 tbsps
sev
2 tbsps
coriander leaves
2 tbsps
mint leaves
4 tbsps
skyr
2 tbsps
lime pickle
Cooking instructions
* Step 1
Chicken: Mix the marinade ingredients for the chicken together. Cut the chicken into large chunks and coat with the marinade. Leave to infuse for at least 20-30 minutes then pan fry in 1 tablespoon of oil. When cooked through, shred with 2 forks.
* Step 2
Potatoes: Peel and chop into bite size pieces and cook in salted water for around 20 minutes until completely soft. Drain, slightly crush and toss in the Dhansak masala powder, salt and half the spring onions.
* Step 3
Preheat the oven to 200 degrees C/400 degrees F.
* Step 4
Chicken: Heat 1 tbsps of oil in a pan, add the curry leaves then the onions and saute until translucent. Add the ginger, garlic, green chillies, coriander, fennel, garam masala, mace and ground turmeric, stir and cook until the powders cook out around 10 minutes, adding a little water as necessary. Add the cooked chicken and turn in the spices. Leave to cool. Note: if the pastry isn’t cool, it will make the pastry soggy.
* Step 5
Roll out the pastry and cut into 8 equal square pieces. Fill with a large spoonful of the chicken mix and fold 2 opposite corners into the middle. Brush with egg wash and transfer to a baking sheet. Cook for 20-25 minutes until the tops turn a golden brown.
* Step 6
Potatoes: Whilst the chicken is in the oven, heat 1 tbsps oil in a large skillet and add the potatoes. Cook on medium to high heat, turning occasionally until golden brown on all sides. Spoon the potatoes and all the crispy bits into a dish. Top with the coriander, mint, sev and remaining spring onions.
* Step 7
Dip: Stir the lime pickle and skyr together.
* Step 8
Serve the potatoes, topped with a chicken puff and a dollop of the dressing.
Note: if there is a photo you can click to enlarge it
2 . Drowned Ambrosia Parfait
Drowned Ambrosia Parfait
This parfait has the addition of silky skyr from Yorkshire and is flavoured with lemon, ginger, vanilla and rose water.
Ingredient
4
eggs
Pinch
salt
1 tbsp
Chinese ginger syrup
1/4 tsp
rose water (optional)
1 tsp
vanilla bean extract
300 ml
double cream
100 ml
skyr
Cooking instructions
* Step 1
To make the parfait. Freeze a loaf tin. Put the eggs, sugar, salt, zest and syrup in a heatproof bowl over hot water and whisk until doubled in size, pale and creamy. Leave to cool.
* Step 2
Add the rose water and vanilla to the cream and beat until holds soft peaks. Fold in the skyr. Once the egg mixture is cold, fold into the cream and yoghurt mixture.
* Step 3
Take the loaf tin from the freezer and line with clingfilm allowing excess to fold over once filled. Sprinkle the bee pollen on the base of the loaf tin and gently pour over the egg and cream mixture. Freeze for 4 – 5 hours.
* Step 4
To make the date seed coffee. Remove the pits (seeds) from the dates, wash thoroughly to remove any stickiness and leave to dry thoroughly.
* Step 5
Spread the pits out on a parchment lined oven tray and roast at 175 degrees C (350 degrees F) for 30 – 40 minutes. Leave to cool and grind to a fine powder.
* Step 6
Use the ground date pits as you would ground coffee to make a shot of expresso. Serve the parfait with a shot of date seed coffee and a sprinkling of bee bread.
Note: if there is a photo you can click to enlarge it
3 . Basbaas Bosh
Basbaas Bosh
Pleurotus eryngii, commonly known as King oyster mushrooms, are incredibly versatile and are a great addition to a summer bbq. There is little flavour when raw, but when cooked, develop a rich umami, almost meaty flavour and have a texture similar to abalone. To intensify the umami, I have added dried seaweed and Tamari shoyu.
Ingredient
2 tbsps
Tamari shoyu
1 tbsp
sesame oil
2 cloves
garlic, finely minced
1/2
lime, juiced
1/2 tsp
salt
1/2 cup
bulgar wheat, cooked
handful
fresh curly parsley, shredded
handful
radishes, grated coarsely
2 tbsps
lemon juice
2 tbsps
extra virgin olive oil
1 tsp
cumin seeds
1/2
lemon, juiced
1-2
hot chillies
1/4 tsp
ground black pepper
1/2 cup
skyr
2 tbsps
fresh coriander, finely chopped
Cooking instructions
* Step 1
Mushrooms. Cut the mushrooms into 2" pieces. Score either end. Combine the tamari, sesame oil, garlic, ginger, chilli, seaweed and lime juice and pour over the mushrooms ensuring that all surfaces are covered with the sauce. Leave to marinate for 30 minutes.
* Step 2
Tabbouleh. Combine the tomatoes and courgette in a medium-sized bowl and mix with 1/2 tsp salt. Let it rest for at least 10 minutes then drain off the liquid. Add the bulgar wheat, spring onions, parsley, mint and radishes. Mix the lemon juice and olive and pour over the salad and stir. Sprinkle on the black onion seeds. Season with pepper.
* Step 3
Basbaas. Blitz the cumin, garlic, lemon juice and chillies in a grinder. Stir in the salt, pepper, skyr and coriander.
* Step 4
Bbq the marinated mushrooms for 2-3 minutes on either side until charred. Divide the tabbouleh between two plates. Spoon a few dollops of basbaas on and place the mushrooms on top. Sprinkle with microgreens and herb flowers.
Note: if there is a photo you can click to enlarge it
4 . Slaw with Persian-spiced Tuna
Slaw with Persian-spiced Tuna
Parsley is very underrated. It's not just a herb for garnish but a mighty green packed full of important nutrients and you don't need to use much to enjoy the benefits. It is rich in calcium, potassium, iron, phosphorous and vitamins A and C.
Ingredient
Pinch
Aleppo pepper
Pinch
Advieh
1 tsp
black onion seeds
4 tbsps
skyr
1 tbsp
lemon juice
1 tsp
pomegranate molasses
1/4 tsp
sumac
Cooking instructions
* Step 1
Season the tuna steak with cracked pepper, a pinch of Aleppo pepper and/or Advieh. Rub into the flesh and set aside.
* Step 2
Mix together the radishes, courgette, celery (including leaves) and the nectarine. Add the salad onions, black onions seeds and herbs.
* Step 3
Griddle the tuna 2-3 minutes on each side then set on top of the slaw. Drizzle over the dressing.
Note: if there is a photo you can click to enlarge it
5 . Quick Blue Cheese Pasta
Quick Blue Cheese Pasta
A sudden, unanticipated change of plan meant quickly making a lunch from what was to hand and with only some dried pasta, a little cheese, one onion, a chili and a few garlic cloves available.
Ingredient
1 Knob
butter
1 tbsp
rapeseed or olive oil
1 tbsp
tomato purée
1/2 tsp
oregano
2 cloves
garlic, chopped
2 tbsp
skyr
Cooking instructions
* Step 1
Put the pasta in a pan of salted boiling water and cook according to instructions. Drain in a colander but reserve a cup of the pasta water in case needed at Step 4. Add the knob of butter.
* Step 2
Meanwhile, heat the oil in a saucepan and gently fry the onion for 3 minutes, stirring only if essential to prevent sticking.
* Step 3
Add the chili, stir and cook for a further minute then add the tomato purée, oregano and garlic and stir again and cook for a further 2-3 minutes or until the onions are just about to caramelise.
* Step 4
Stir in the cheese and, once it’s melting, also stir in the skyr and, if the sauce looks a little too thick for your liking, add the reserved pasta water, a little at a time until you get it how you you want. Then serve promptly onto the pasta and on warmed dishes.
Note: if there is a photo you can click to enlarge it
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