Rad

30 May

Oh Radish, why so angry? Why are you making your face so red by screaming at the top of your lungs? You’re so spicy for a spring veg. You just got here.
These little guys lend their peppery bite to yogurt for souvlaki or tandoori skewers.

RADISH SAUCE

1/2 cup (125 ml) yogurt
1/3 cup (75 ml) mayonnaise
1/4 cup (50 ml) shredded or chopped radishes
1 tbsp (15 ml) chopped fresh cilantro or dill
garlic
1/4 tsp (1 ml) freshly ground pepper
1/4 tsp (1 ml) salt

Combine all ingredients. Cover and refrigerate up to 1 hour. Yield: 1 cup (250 ml).
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Tandoori Chicken With Radish Sauce Bamboo Skewers

1/2 cup (125 ml) yogurt
1/4 cup (50 ml) fresh lemon juice
1 tsp (5 ml) paprika
1 tsp (5 ml) turmeric
1/2 tsp (2 ml) ginger
1/2 tsp (2 ml) coriander
1/2 tsp (2 ml) cumin
1/4 tsp (1 ml) cayenne pepper
1/4 tsp (1 ml) salt
2 cloves garlic, crushed
4 boneless skinless chicken breasts, cut into 1 in. (2.5 cm) pieces

Soak bamboo skewers in hot water for 30 minutes. To prepare marinade, combine next 10 ingredients (yogurt through garlic) in a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade; seal bag. Let stand 30 minutes. Remove chicken from marinade and thread onto soaked skewers; discard marinade. Grill chicken skewers over medium heat on natural gas barbecue, turning occasionally, for 8 to 10 minutes or until chicken is cooked through. Serve with radish sauce. Serves 4 to 6.
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MINTY RADISH TZATZIKI SAUCE

3/4 cup (175 mL) plain yogurt
1/4 cup (50 mL) sour cream
1-2 garlic cloves, finely chopped
2 tbsp (25 mL) chopped fresh mint
1 tbsp (15 mL) lemon juice
1 cup (250 mL) coarsely grated red radish (about 5-6 medium radishes), squeezed of excess moisture
Salt and white pepper to taste

Place the first 5 ingredients in a bowl and whisk to combine. Mix in the radish, salt and pepper. Cover and store in the fridge until needed. Can be readied several hours in advance.

Makes 2 cups.

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