Wednesday, 25 November 2015

MOO Dahi Beef Burgers

As summer looms, the BBQ beckons and I am always drawn in. Longer days, warmer nights and the smell of charred meat makes entertaining so much more fun.

For my family, a Christmas BBQ is the staple. Lamb chops, sausages, chicken and when we are lucky homemade burgers. While I love cooking a homemade burger, I am an overcooking culprit and often end up with a dry patty.

So I tried adding yoghurt to bind and provide some more moisture to the patty. And oh did it work.

  • ½ brown onion finely diced
  • 2 cloves of garlic
  • 1kg beef
  • 2 tablespoon oregano
  • 1 tablespoon BBQ sauce
  • 2 tablespoon MOO Dahi yoghurt
  • 1 egg
  • ¼ cup of breadcrumbs
  • 1 – 1 ½ tablespoons salt (to taste)
  • Cook onion and garlic until soft, let cool
  • Mix beef, oregano, BBQ sauce, yoghurt, egg, breadcrumbs and salt until well combined
  • Add onion and garlic
  • Divide the mix up into 8 portions
  • Roll the portions into patties
  • Cook patties on the BBQ or stove top for approximately 4-5 minutes on each side, depending on how you like them cooked (be careful of grease)
  • Serve in burger buns with lettuce, tomato, caramelised onions, mustard, tomato sauce, pickles, cheese and bacon (or whatever tickles your fancy – I love it with hummus or tzatziki).

This burger is a perfect holiday recipe and a great option for a fun dinner party or interactive Christmas lunch! I do love DIY meals. It’s more interactive and fun.

Farewell fun yoghurt fact: “The most notable benefit of this yogurt is its capability to either arrest or partially suppress the growth of harmful micro-organisms in our body.”


Tuesday, 17 November 2015

MOO passionfruit yoghurt Rudolph caramel tartlets

It’s almost Christmas time! As the holiday season approaches, I was inspired to create something to kick-start the Christmas cheer at work. A simple take on the butternut snap tartlets with a few extra ingredients to make it extra special.

  • Arnott’s Butternut Snap biscuits
  • 70g butter
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 2 tablespoons MOO passionfruit yoghurt
  • Pretzels
  • Christmas M&Ms 

  • Pre-heat oven to 180 degrees fan forced
  • Place 12 Arnott’s Butternut Snap biscuits in a shallow tartlet tray
  • Place in the oven until they are soft enough to mould
  • Carefully press the centre of the biscuits into the bottom of the shallow tartlet tray to form shallow cups
  • Set aside to cool
  • To make the caramel melt the butter and add sugar until it dissolves and thickens
  • Remove from heat and quickly mix in the yoghurt
  • Return to heat on low until it thickens (up to 5 minutes)
  • Fill biscuit cases with approximately 1 tablespoon of caramel
  • Place the tartlets in the fridge until caramel thickens
  • Break up pretzels so they look like little reindeer antlers
  • Once caramel is thick, attach the pretzels so they look like antlers and use two green M&Ms as eyes and a red M&M as a nose.
  • Enjoy!

A tip: don’t put the pretzels or M&Ms on until they are ready to be served. The caramel is soft so they can move if arranged too early.

In the spirit of Christmas my fun farewell fact will be reindeer focused: Like a human’s fingerprint no two reindeer antlers are exactly the same.

Wednesday, 11 November 2015

MOO Dahi yoghurt Kenyan chicken curry

In an attempt to mix up our weekly meals, Mr Bball and I have started a tradition. Sunday night is country night. We are working our way through the alphabet, selecting a meal from one country per letter.
So far we have made the good ole Aussie pie, Brazilian beef, Cuban sandwiches, Danish meatballs, Ethiopian chicken (the best so far), French beef bourguignon, German Currywurst, Haitian beef skewers, Italian pizza, Jordanian Maqluba and we have just completed K, using my MOO yoghurt bounty to create a spicy and light Kenyan chicken curry.
This curry has a lovely tomato, creamy flavour with a punch. Warning, it isn’t for the faint hearted. We were sweating.
  • 2 teaspoons of grated ginger
  • 4 garlic cloves
  • 2 teaspoons ground turmeric
  • Juice of 2 lemons
  • ¼ cup of vegetable oil
  • 1 teaspoon ground cumin
  • 3 teaspoons garam masala
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 ½ teaspoon chili flakes
  • ¼ cup of MOO Dahi yoghurt
  • 600g chicken
  • 2 brown onions
  • 2 teaspoon chili powder
  • 1 teaspoon of ground fenugreek seeds
  • 400g canned tomatoes
  • 400g tomato passata
  • 1 cinnamon stick
  • 2 fresh long green chili finely chopped
  • 200 mls cream
  • 1 tablespoon honey
  • 2 tablespoons of fresh coriander
  • Mix half the ginger, garlic, turmeric lemon juice and oil together
  • Add all the cumin, garam masala, ground coriander, paprika, chili flakes and yoghurt
  • Cut chicken into 1cm cubes and add to marinade
  • Marinade for 30 minutes in the fridge
  • Pre-heat oven to 220 degrees
  • Cook marinated chicken in oven for 10 minutes
  • Meanwhile heat the rest of the oil in a pan and cook onion until soft
  • Add chili powder and ground fenugreek seeds, cook until fragrant
  • Add canned tomatoes, passata, cinnamon stick and green chilies and simmer covered for 10 minutes
  • Stir in honey and cream and simmer uncovered for 2 minutes
  • Add chicken and marinade to curry and simmer for 5 minutes or until chicken is cooked through
  • Remove from heat and stir in fresh coriander.
We served this with rice and a little extra yoghurt to tame the heat.

Our country cooking adventure is always entertaining and really has challenged our cooking skills. Overall it's something fun for us to do together.

"Dating back to ancient India, yogurt has long been used as a natural moisturizer to revitalize dull, dry skin.”*