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HOME > Recipes > Dinner > A Trio Of Clover Bliss Double Cream Sauces
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Dinner

A Trio Of Clover Bliss Double Cream Sauces

ROAST BRINJAL AND TAHINI SAUCE In a food processor combine the flesh of the brinjal with the garlic, thyme, seasoning, lemon zest and onion marmalade. Blend with the tahini and Clover Bliss Double Cream Pla...
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INGREDIENTS

ROAST BRINJAL AND TAHINI SAUCE
1 x large brinjal, roasted until slightly charred and tender
4 x cloves roasted garlic
1tbs x thyme leaves
salt and freshly ground black pepper to taste
½ x lemon zest
1tbs x onion marmalade
2tbs x tahini
1½cups x Clover Bliss Double Cream, Plain

ROAST GARLIC TZATZIKI WITH MINT
4 x cloves roasted garlic, smashed
salt and freshly ground black pepper to taste
2tbs x mint, finely chopped
3tbs x parsley, roughly chopped
1 x medium sized Mediterranean cucumber, finely diced
1½ x cups Clover Bliss Double Cream Plain

TARAMASALATA AND BEETROOT SAUCE
300g x pickled beetroot, finely diced
½cup x taramasalata
½tbs x thyme leaves
salt and freshly ground black pepper to taste
1½cups x Clover Bliss Double Cream Plain

LAMB
1.5kg x lamb belly or lamb ribs
salt and freshly ground black pepper
2tbs x sumac (or 2tbs x paprika and 1tbs x lemon zest)

Method

ROAST BRINJAL AND TAHINI SAUCE

In a food processor combine the flesh of the brinjal with the garlic, thyme, seasoning, lemon zest and onion marmalade.
Blend with the tahini and Clover Bliss Double Cream Plain until smooth and well combined.

ROAST GARLIC TZATZIKI WITH MINT
In a large mixing bowl combine the garlic and seasoning and smash together to break up the garlic.
Add the herbs and diced cucumber before adding the Clover Bliss Double Cream Plain and combining to form the sauce.

TARAMASALATA AND BEETROOT SAUCE
Combine the beetroot and taramasalata with the thyme and seasoning before stirring through the Clover Bliss Double Cream Plain.

LAMB
If you’re using belly cut the meat into chunk before tossing with the salt, pepper and sumac.
If you’re using the ribs simply toss them with the seasoning.
Place the lamb in a roasting dish and roast at 1600C for 1- 1½ hours or until the meat starts to pull and the bones of the ribs are easily removed.
Serve the slow cooked lamb with the sauces, flatbreads and the sides to be rolled together and served as a wrap.
Serve with flat breads, finely sliced red onion, halved cherry tomatoes, mixed salad leaves

CLOVER INGREDIENTS USED IN THIS RECIPE

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    • Business Overview
    • Geographic Footprint
    • Heritage
    • Our Group Structure
    • Management
    • B-BBEE status
    • Awards
    • Careers
    • ESSENTIAL CERTIFICATES
      • Clover Essential Services Certificates
  • CSI
    • Clover Donations
    • Clover Green
    • Clover Mama Afrika
  • BRANDS
    • DAIRY
      • Milk
      • Butter & Butter Spread
      • Margarines and Fat Spreads
      • Cheese
      • Cream
      • Condensed Milk
      • Amasi
      • Numel
    • Dessert
      • Bliss Double Cream Custard
      • Bliss Dairy Dessert
      • Clover Classic Custard
    • Yoghurt
      • Authentikos
      • Clover Bliss Double Cream
      • Clover Fruits of the Forest
      • Clover Yoghurt
      • Nutrikids
    • DAIRY SNACK
      • Clover Classic
      • Clover Sip Up
      • Clover SnackPack
    • GROCERIES
      • Olive Pride
      • Classic Mayonnaise
      • Creamel
      • Go Nuts
    • BEVERAGES
      • Tropika
      • Clover Krush
      • Clover Quali Nectar
      • Aquartz Mineral Water
      • Manhattan Ice Tea
      • Super M Flavoured Milk
      • Quali Juice
    • SOY
      • Clover Good Hope
    • LACTOSE FREE
      • Nolac
    • TODDLER
      • Nutrikids (RTD)
    • RELIGIOUS CERTIFICATES
      • Kosher Certificates
      • Halaal Certificates
    • ESSENTIAL CERTIFICATES
      • Clover Essential Services Certificates
    • Competitions
  • BUSINESS
    • Bulk Trading
      • Clover Food Ingredients
      • Clover International
      • Clover Facilities
      • Clover Visitors Centre
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      • Customer Registration
    • Customer Orders
      • Online Orders
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