Recipes
Turkish Leeks in Yoghurt
INGREDIENTS:
400g leeks (cleaned and thinly sliced)
25g butter
1 tablespoon olive oil
1/2 teaspoon chilli flakes
1 spoon full of fresh mint finely chopped or 1/2 spoon of dried mint
salt & pepper
1 egg yolk
1/2 teaspoon cornflour
275g Clearwater's Cream Top Yoghurt
DIRECTIONS:
Heat the oil and butter in a large frying pan over a moderate heat until bubbling. Gently fry the leeks for 10 minutes. Sprinkle over the mint and chilli flakes and stir well. Cook gently for a further 10 minutes. Mix the egg yolk and cornflower together into a creamy paste. Mix this into the yoghurt then spoon into the leeks. Bring to a gentle simmer then turn off the heat. Serve immediately.