It\u2019s been a while since Shrove Tuesday and Valentines Day came in the same week but an early Easter for 2013 has decreed it.\u00a0 Looking ahead it\u2019s going to be a very busy March as we seem to be packing all the spring celebrations together; St Patrick\u2019s Day, Mothers Day and Easter will come close together.\u00a0 The retailer in me that has a habit of looking ahead while, according to the current trend for \u2018mindfulness\u2019 I should be living in the \u2018now\u2019.\u00a0 Well here I am being mindful of the fact that the year is whizzing by.\u00a0 By the time you read this another tonne of pancakes will have been consumed and the annual batter fest will be over and we\u2019ll definitely be hurtling towards spring.<\/p>\n
I love all the seasons and I particularly enjoy those moments of change; there is freshness when we are on the cusp of a new season.\u00a0 I always marvel at the change from winter to spring.\u00a0 It is gentle and subtle; sometimes hardly noticeable. \u00a0Just as you think the cold will never end suddenly little clues start appearing; you look out the window and appreciate the sudden stretch in the afternoon light; as you hurry along in the cold, muffled up in scarf and gloves the sight of a little crop of snowdrops are another sign.\u00a0 And outside of Mother Nature the giant red cardboard hearts in the artificial light of the newsagent\u2019s window are yet more evidence that the game is up for winter and now it\u2019s only a matter of time.\u00a0 And so it\u2019s time to change up our cooking once more.\u00a0 The original idea of Pancake Tuesday was the day that all the nice stuff in the kitchen was used up before the Lenten fasts began.\u00a0 Of course for many this is no longer a consideration, but the practicality of cleaning out the cupboards and using up what\u2019s there is still very valid.\u00a0 Our store cupboards need a seasonal check and it is a great way of avoiding waste.<\/p>\n
In the last week or two I have become interested again in natural yoghurt as an ingredient.\u00a0 I was searching for a way to achieve creaminess without loading up on calories or making a dish too rich.\u00a0\u00a0 Asian and Greek dishes often use yoghurt and it has certainly added a spring like dimension to a few dishes this past few days.<\/p>\n
It is a super marinade.\u00a0 For all those of you about to embark on a romantic dinner for two perhaps some Tandoori chicken could add the spice you are looking for.\u00a0 Many Indian, African andMediterraneanmeat recipes use yoghurt marinades.\u00a0 It is a simple process of mixing the spices and herbs required with the natural yoghurt.\u00a0 For savoury dishes choose spices and herbs such as cumin, coriander, chives and chilli powder.\u00a0 Prick the meat with a fork and then liberally spread the marinade all over.\u00a0 Leave it overnight in the fridge in a covered container.\u00a0 You are looking for at least 12 hours if possible and longer if you can.\u00a0 When you are cooking the marinated meat make sure it is fully cooked and turn it frequently if you are grilling it.<\/p>\n
For a great little side dish or salad topper, chop up some tomatoes, cucumber, red pepper and spinach.\u00a0 Sprinkle in some fresh chives and run a spoonful or two of natural yoghurt through it.\u00a0 This is light and fresh and a great cool contrasting side if you are having a hot Indian dish.\u00a0\u00a0 You can also substitute natural yoghurt for sour cream in dips.\u00a0 It\u2019s a great deal lighter on the calorie front.<\/p>\n
Natural yoghurt is milk that has had a number of harmless bacteria added causing it to ferment.\u00a0 Most natural yoghurt is sold as \u2018live\u2019 which means it still contains living bacteria.\u00a0 It is believed that these harmless organisms work with the gut\u2019s natural bacteria and suppress the harmful ones.\u00a0 Mind you, as with anything, quality is everything.\u00a0 Buy the best you can and local if at all possible.\u00a0 The great thing about natural yoghurt is that you can use it straight from the pot.\u00a0 If you are planning to cook with it I tend to bring it up to room temperature before you add it to a hot dish.\u00a0 If it is too cold it might curdle and separate.\u00a0 I also add it slowly with a spoon and you will find that the higher the fat content the better they are to cook with.\u00a0\u00a0 I tend to buy the large pots and I find that they keep perfectly well in the fridge for up to four days once opened.\u00a0 It\u2019s remarkably versatile.\u00a0 This Valentines Day you could use it as a marinade, bake some nice breakfast muffins with it, make a pre dinner dip and a salad dressing and finally add some fruit and honey for a healthy dessert.<\/p>\n
I have added a really easy recipe below to ease you into cooking with yoghurt.\u00a0 Even if your cooking skills are limited to just turning on the oven, then you will still have remarkable success with this Creamy Coconut Chicken dish that is fool proof to prepare and very mild in the spice stakes.\u00a0 It is a lovely easy Valentines\u2019 night dish for two and, if you do have time to let it marinate, you could prepare it all the day before.\u00a0 I would take it out of the fridge and bring it to room temperature for about 30 minutes before popping it in the oven to cook.\u00a0 However if you are pressed for time you can cook this straight away. Don\u2019t forget to be on the look out for those tell tale signs of spring and enjoy your week.<\/p>\n
Serves 2<\/span><\/p>\n Ingredients<\/strong><\/p>\n Preparation<\/strong><\/p>\n We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" It\u2019s been a while since Shrove Tuesday and Valentines Day came in the same week but an early Easter for 2013 has decreed it.\u00a0 Looking ahead it\u2019s going to be a very busy March as we seem to be packing all the spring celebrations together; St Patrick\u2019s Day, Mothers Day and Easter will come close […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[417,99,48,47],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
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