Ingredients:

  • Fresh ginger, peeled, 1/2 oz./15g.
  • Fresh mint, 1 oz.
  • Fresh garlic, 1/2 oz./15g.
  • Seedless Dates, 3 oz./100g.
  • Tahini, 2 0z./60g.
  • Salad oil, 6 oz./200ml.
  • Salt, to taste.
  • Chilled chicken stock (or water), 3 oz./100ml.
  • Yogurt, strained, 1/2 cup/120ml.

Procedure:

  • Combine all ingredients in blender EXCEPT stock/water and yogurt. Blend until completely smooth.
  • Add the stock/water and the yogurt, and blend again.
  • Strain if desired.

Pictured:

Gingered date sauce with a mottle of natural chicken jus, and a drizzle of Mint Gastrique.