Ginger Yogurt Sauce Recipes

GINGER YOGURT SAUCE ON PINEAPPLE

Steps:

• Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.
• Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)
• To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds.

GINGER YOGURT SAUCE

Steps:

• Combine all.
• Serve immediately or refrigerate for a few hours, but bring to room temperature before serving.

YOGURT WITH ORANGE AND GINGER

Steps:

• In a small bowl, whisk together yogurt, 2 tablespoons honey, and orange zest; divide among four (8-ounce) serving glasses.
• Divide orange segments among glasses. Drizzle with 1/4 cup honey, and sprinkle with crystallized ginger, dividing evenly. Serve immediately.

SUMMER VEGETABLES IN SPICED YOGURT SAUCE

Steps:

• Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
• Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
• Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
• Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
• Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.

YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER

Steps:

• Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
• Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
• Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
• Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
• Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.

ROAST PORK WITH COUSCOUS & GINGER YOGURT

Steps:

• Heat oven to 190C/170C fan/gas 5. Brown the pork in a non-stick frying pan over a high heat for 4-5 mins, turning twice. Mix the oil, 2 tsp cumin, cinnamon, 2 tsp ginger and some seasoning, then rub all over the pork. Transfer to a roasting tin and roast for 30-35 mins or until the juices run clear when the thickest part is pierced with a skewer.
• Mix the couscous with the remaining cumin, the sultanas, lemon zest and juice, then season and pour over 400ml boiling water. Stir well and cover for 5 mins, then stir in the mint.
• Stir the remaining ginger and a little seasoning into the yogurt. Thickly slice the pork and serve with the couscous and ginger yogurt.

GINGER YOGURT

Steps:

• In a bowl, combine yogurt, marmalade, brown sugar, and lemon juice; mix thoroughly. Cover and refrigerate for several hours to blend flavors. To serve, spoon into 4 dessert dishes.

ASIAN-INSPIRED GINGER DRESSING

Steps:

• Put yogurt, lemon juice, rice wine vinegar, ketchup, soy sauce, onion, garlic, ginger paste, sugar, and black pepper in a blender; blend on High until smooth.
• Pour dressing into a sealable container, seal, and refrigerate at least 30 minute before serving.

CARDAMOM GINGER YOGURT SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat, saute the onion until tender and starting to brown, stirring occasionally. Remove from pan heat and allow onion to cool slightly, but remain in the skillet.
• While the onion cooks, stir the cardamom and ginger into the yogurt until well blended.
• Pour the spiced yogurt into the skillet and stir in to the warm onion. Do not put over heat as it will cause the yogurt to separate. The warmth that remains in the skillet and the onions will warm the sauce sufficiently.

SPICE-CRUSTED SALMON WITH GINGER-CILANTRO YOGURT SAUCE

Steps:

• Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger, and garlic in small bowl. Season with salt and pepper. Place fennel seeds and coriander seeds in heavyduty plastic bag. Using mallet, crush seeds. Sprinkle fillets with salt, pepper, and seeds.
• Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes. Drizzle with 2 teaspoons lime juice. Place fillets on plates. Top with sauce; serve with lime wedges.

SPICE-CRUSTED SALMON WITH GINGER-CILANTRO YOGURT SAUCE

Steps:

• Mix yogurt, cilantro, 1 tsp lime juice, 1 tsp oil, ginger and garlic in small bowl. Season with salt and pepper.
• Place fennel seeds and coriander seeds in heavy-duty plastic bag. Using mallet, crush seeds.
• Sprinkle fillets with salt, pepper, and seeds.
• Heat 2 tsp oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes.
• Drizzle with 2 tsp lime juice.
• Place fillets on plates. Top with sauce; serve with lime wedges.