The renowned chef Jp McMahon is a great supporter of Irish artisan products and uses Velvet Cloud in all three of his restaurants. In today’s The Irish Times magazine (150619) he gives us a shout out and shares some great ideas for using yogurt. As well as the usual straight out of the pot or with granola he asks us to consider it as a summer sauce for fish.
Here at home we use Velvet Cloud all the time on the side with baked salmon or breaded haddock or as a clean but creamy salad dressing.
JP sometimes seasons it with rapeseed oil and sea-salt to match some grilled langoustines, or gently smoked to pair with some couscous as a tapa.
To smoke yogurt you can buy a small camp smoker online or just use smoked seal salt if your stuck !
Yogurt and herbs work well together, JP suggests adding some chopped fennel or dill and serving with grilled lamb chops. A diced cucumber will also give the sauce a refreshing zing.
Finally some frozen yogurt. 500g yogurt 100 ml whipped cream and 125g honey (our favourite is Sliabh Aughty Honey & Natural Irish Skincare). Fold all together & freeze, whisking the mixture every hour until its smooth & frozen (or use and ice-cream machine if you have one)
