Making dinner and dessert with Lilly Higgins

The Irish Influencer shows us the simplicity and versatility of natural yogurt

Irish natural yogurt is the unsung hero of the kitchen. It’s something we usually all have on hand, and it can be used across a myriad of delicious dishes.

While many might think of yogurt as a great snack, which it is, its uses are far greater than simply being a lunchbox addition. This versatility is what makes Irish natural yogurt so great.

Outside of the kitchen, Irish natural yogurt has its own distinct legacy.

With a history spanning 6,000 years, Irish dairy farming continues to be a key part of Ireland’s rich food culture. Ireland’s delicious natural yogurt is produced thanks to the continued commitment of Irish dairy farmers who produce high-quality milk from grass-fed cows.

Ireland’s grass-based dairy system sees cows graze outdoors up to 300 days per year, allowing for naturally nutritious milk to be produced.*

So every time you buy a tub of natural Irish yogurt, you are directly supporting local farmers, innovation and communities alike.

In the Simplicity and Versatility of Natural Yogurt, Lilly sets out to show us all of her favourite recipes that utilise natural Irish yogurt.

In the final instalment of the series, Lilly is taking us through dinner and dessert.

What’s on today’s menu is Yogurt Tzatziki with Beetroot, Lamb Kofta, and Golden Couscous, followed by a simple two-ingredient Chocolate Yogurt Mousse.

Both dishes are packed full of flavour while cementing Irish natural yogurt as a powerhouse of the kitchen.

Yogurt Tzatziki with Beetroot, Lamb Kofta and Golden Couscous - serves 4

Ingredients

450g minced lamb
1 small onion, very finely diced
Small bunch dill (15g) (Basil, mint, coriander, oregano etc. will all work too)
1 tbsp 7 spice blend/ras el hanout, or use smoked paprika or cumin.
200g natural yoghurt
2 small beets, peeled & grated
2 tbsp extra dill chopped
Sea salt
Black pepper
300g couscous
1 tsp turmeric
Salt & black pepper

Method

Place the lamb, finely chopped onion, spices and chopped herbs into a large mixing bowl and season well. Mix thoroughly until well combined. A food processor can also be used for this step.

Divide the mixture into eight oval shapes and thread onto skewers. Place on a plate, cover and rest in the fridge for 20 minutes.

Meanwhile, preheat the grill. Mix extra dill with grated beetroot, yogurt and a pinch of salt to make the tzatziki.

Brush the koftas with a little oil and grill over high heat, turning as needed, until cooked through (8-10 minutes). Take care not to overcook, as lamb can dry out.

Place the turmeric, salt, pepper and couscous into a bowl. Pour over boiling water until it just covers the couscous, cover with a plate and steam for 5 minutes.

Serve the couscous with the kofta and beetroot tzatziki.

This dinner is sure to keep the whole family happy with its vibrant colours and taste.

Chocolate Yogurt Mousse - serves 4

Ingredients

200g chocolate, melted
300 natural yogurt

Method

Mix the yogurt in a medium bowl until smooth

Add the melted chocolate, allowing it to cool slightly before combining.

Work quickly, stirring until fully smooth, the mixture will thicken almost immediately.

Spoon into individual glasses or leave to set in the bowl, then chill for at least one hour before topping with chopped nuts or fruit.

Tip

Add a drop of peppermint extract or orange oil for extra flavour or layer raspberries at the base for a fresh contrast.

It’s that simple. Yogurt’s versatility shines again here as you make this quick, easy and satisfying dessert.

The Simplicity and Versatility of Natural Yogurt is a new series brought to you by the National Dairy Council as part of the European Milk Forum Initiative.

Want to stay up to date with the series? You can follow along on the National Dairy Council’s Instagram account, @ndc_ie. You can also check out www.ndc.ie for more meal inspo.

Remember to always choose Irish yogurt to support local producers!

*Milk naturally contains calcium, protein, vitamin B12, vitamin B2, iodine, vitamin B5, potassium and phosphorus. The Department of Health’s Food Pyramid recommends 3 servings from the ‘milk, yogurt and cheese’ food group each day as part of a healthy, balanced diet.