April 20, 2008


The first time I tried tzatziki was in Rhodes in Greece with some fantastic meze. I wasn't sure if anything I could create would taste as good as we're lacking essential holiday ingredients of sun, sea and sand in the UK but I was very impressed that this tasted quite authentic.

I first made this as an accompaniment to spatchcock roast chicken, which is a great way to roast chicken as it cooks faster and results in lovely juicy meat.

For the tzatziki I adapted a recipe from Rachel Allen's book "Rachel's Favourite Food for Friends". Her original recipe included 1 heaped tsp freshly chopped mint and 2 tbsp cream but I didn't have any so I left them out.

The recipe serves 10-12 but any leftovers can be stored in the fridge for a few days.

1 crisp cucumber, halved lengthways, deseeded & diced into 3/4 cm dice
salt & pepper
dash of lemon juice
2 cloves garlic
450ml Greek Yoghurt

1. Put the cucumber dice in a sieve, sprinkle with salt and allow to drain for about 30 minutes.
2. Dry the cucumber on kitchen paper. Put it in a bowl and mix together with the garlic, lemon and the yoghurt.
3. Season to taste.
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