on the 11th July TOTAL Greek Yoghurt are launching a new collection on their website called 1000 ways to LOVE your TOTAL which is actually quite a nice way to show some yummy recipes and suggestions of how to use their gorgeous creamy yoghurt... and the lovely people at TOTAL invited me to a launch event in the big smoke... a cookery masterclass with the rather gorgeous chef Paul Merrett no less... and you know me, I could hardly refuse the opportunity to eat good food and maybe pick up a tip or two in the process!
the day started well with this TOTALLY creamy panna cotta
... it's also important for me to let you know that I don't take these kind of invitations lightly... i'm not about to start promoting a product that I don't use or don't like... as it happens I don't eat or cook with yoghurt very often but when I do I always use TOTAL Greek Yoghurt... it is particularly thick and creamy and has a wonderful tartness that I love... I grew up in suburban London surrounded by myriad of cultures one of which was Greek and many of my Greek friends mums always extolled the virtues of this excellent and authentic yoghurt... if you haven't tried it or used it yet then you must... it has been on the supermarket shelves since the 1980's and is now an international product...
isn't he dreamy...?
... after a swift haircut the day started as I arrived early at the La Cucina Caldesi Cookery School in Marylebone... it was just me and the lovely Paul for about 10 minutes, which was nice because we could chat and gossip about food, cooks and the appalling state of British cookery television... but once everyone else had arrived we were split into groups and told that WE would be doing the cooking for the day... this was a great idea and meant we'd all get to be truly involved in the process...
...Paul had devised a full meal for us with starter, main course and dessert... all using the lovely yoghurt in the recipes as well as accompanying them...
you looking at me looking at you... Gill Bland
butternut squash tagine with the now infamous cauliflower couscous
so we'll start today with the Fresh and Smoked Salmon Rillette with Wholemeal Toast
i'm a HUGE salmon fan and could have eaten this by the bucket full...
2 tablespoons TOTAL Greek Yoghurt
200g fresh salmon
1/2 lemon - juiced
60g diced and very softened butter
1 dessert spoon fresh dill - chopped
2 teaspoons horseradish relish
75g smoked salmon - shredded
- place the salmon in a small oven-proof dish, cover in foil and bake in a gentle oven (170C) for 6 or 7 minutes (the trick is to get it barely cooked)
- let the salmon cool and then flake it into a bowl
- add the rest of the ingredients and gently fold them together but be careful not to break up the salmon too much
- chill in the fridge for at least an hour before serving with a slice or two of brown toast
... there will be more from me and the yummy TOTAL Greek Yoghurt over the next few days but until then don't forget to...
eat and of course, enjoy!