Adam Liaw’s hung yoghurt with cucumber and green grapes
Thickened yoghurt seasoned simply with salt, pepper and oil is a wonderfully rich partner for fresh cucumber and grapes.
Ingredients
350ml thick yoghurt
salt and black pepper, to season
1 Lebanese cucumber, peeled and cut into wedges
1 cup seedless green grapes, halved
1 tbsp good-quality extra virgin olive oil
Method
Place a sieve over a bowl and place a clean tea towel, kitchen cloth or piece of muslin in it. Add the yoghurt and allow it to drain in the fridge for about 1 hour. Spread the yoghurt on a serving plate, season well with salt and scatter with the cucumber and grapes. Drizzle with olive oil, grind a little black pepper on top and serve.
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Previously
Adam Liaw’s steamed snapper with red curry butter
I love steamed fish, and pairing it with a richly flavoured butter is both wonderfully simple and extraordinarily delicious.
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
