The Weekend of Food Experiments with TOTAL Greek Yogurt & Bishop Pots
Posted Oct 19 2013 4:00am
The other day I received a huge white box filled with Total Greek Yoghurt, an array of fresh fruits and veggies alongside a recipe card to get me started on the #TryTotal Challenge. The recipe card that was sent to me was the Yoghurt and Harissa Marinated Roast Chicken for 4 people (pictured right). This same week I also needed to test out my new Bishop Pots Heart Shaped baking tin (pictured left). So I figured as the #TryTotal recipe called for a deep oven proof dish in which to bake the marinated chicken in, I'd use this! (It'll also be perfect for a Valentine's Day cake next Feb!)
Unfortunately I didn't have the Harissa paste that was required for the recipe, but as I understand that Harissa is a very hot Tunisian chilli sauce, I decided to do my best at improvising by raiding my spice rack for cumin, garlic, coriander paprika and cardamom. I also took peppers out of the recipe as I'm still working on building up my taste buds to accommodate hot flavours.
After my 'improvisation' had taken place, I was left with the following for the marinade:
125g of Total 2% Greek yoghurt,
1 tsp of each of these spices: cumin, paprika, coriander & cardamom
1 pinch of garlic granules 2 tlbs of lemon juice
I blended all of these ingredients together in a jug and added the marinade to 240g of sliced chicken in my Bishop Pots tin and popped in the oven on gas mark 5 to bake for 30 minutes.
Next up I decided to refer back to the original recipe card. This required the following:
400ml of chicken stock
175g of quinoa
150g of radishes
A handful of chopped fennel bulb
A small bunch on mint
100g of pomegranate seeds
I added the quinoa to the chicken stock and boiled it in a covered saucepan on a low heat for about 15 minutes. I've never actually tried quinoa until this experiment (as in eaten, or cooked) so this was enlightening in itself! It's basically a very high fibre and filling grain that's becoming popular to use in salads.
I decided I didn't fancy mint and pomegranate in my salad, so I put these aside for a pancake afterwards and made my salad with the remaining veggies.
Next I removed the chicken from the oven and mixed in the cooked quinoa and raw veggies. Now to serve it and taste it. Overall, it wasn't too bad, despite my improvisation. I do however think it would have made a better pitta bread or wrap filling rather than a standalone lunch.
The chicken most impressed me, it was really creamy and the spices had stuck to it very well considering I hadn't placed the chicken in the fridge to marinade for an hour beforehand (who has the time for that?). I think this is because the Total Greek yoghurt was very thick and baked really well. I've since tried in my Chicken Tikka recipe too and was again impressed with it's creaminess and it's high protein content!
A note about Bishop Pots:
Bishop Pots have endless cake baking essentials and unique cookware items. The heart shaped tin I was using in this recipe is worth around £40 but it's good quality, cleans well and would be perfect for making cakes for valentine's, anniversaries, or weddings!
Bishop Pots also make them traditional brown ceramic mixing bowls (priced at £13.87) which make any baking sessions feel like your mum or grandma's home cooking.
For those of you that like to make your own jams and chutneys, you may also be interested in their range of Kilner jars with clip lids (priced at £3.65). I think these would also be ideal to make your own mixed fruit and yoghurt sundaes to take to work (and keep in the work fridge, with a 'keep off sign on it!).
You can find more products in a wide range of baking equipment on the Bishop Pots website . The site also has a wide range of baking recipes, included Christmas pudding and fruit cake - so if you're making your own this Christmas, be sure to take a look!
I received a free sample of the products for the purpose of review but was not compensated in any other way. As always, opinions are my own!