Ingredients: 500g sheep's milk yogurt 1 large leek 3 big cloves of garlic 8 sage leaves Neutral oil for frying Salt Pepper
Method:
Place a sieve over a bowl and line it with kitchen paper or a muslin cloth.
Pour the yoghurt into the sieve and leave it to strain in the fridge for a few hours, or overnight if you can.
Trim the leek, slice it lengthways, then cut into thin half-moons. Rinse well and pat dry.
Peel the garlic and slice it finely.
Set a frying pan over a medium heat with a thin layer of neutral oil. Have a plate lined with kitchen paper ready.
When the oil is hot, add the garlic and sage. Fry for 2–3 minutes until the garlic turns golden and the sage is crisp. Lift out onto the kitchen paper.
Add the leeks to the same pan with a good pinch of salt and pepper. Cook for about 10 minutes, stirring now and then, until soft, sweet, and caramelised. Leave to cool.
Tip the strained yoghurt into a clean bowl and fold through the cooled leeks. Taste and adjust the seasoning.
Spoon into a serving bowl and scatter over the crispy garlic and sage. Serve with salted crisps so the dip can shine.
Note: The dip can be made a few days in advance and stored in the fridge. The crispy garlic and sage can be made earlier in the day. You can use a good Irish cream cheese in place of the strained yogurt if you are in a pinch for time or fridge space!
