French Toast Bake

Serves: 8

Preparation: 15 minutes

Cooking:  35 minutes

This creamy, decadent croissant French toast bake is the perfect breakfast to feed a hungry crowd with on Christmas morning. You can prepare it the day before, and then bake it on the morning you plan to eat it. Mix up the berries depending on what’s in season, or substitute fresh berries for frozen.

Ingredients  

6 eggs

½ cup caster sugar

1 cup cream

¾ cup of milk

¾ cup of Cyclops Vanilla Bean Greek Yoghurt, plus extra for serving

½ tsp cinnamon

½ tsp vanilla bean paste

½ tsp salt

8 croissants - halved horizontally

2 punnets of fresh raspberries

A few tablespoons of icing sugar, for dusting

Method   

Heat oven to 180. In a large bowl whisk together the sugar, eggs, cream, milk, cinnamon, vanilla, yoghurt and salt until well combined.

Grease a large rectangular oven dish, then arrange the cut croissants to fill the dish. Scatter over the raspberries (keeping half of a punnet aside for garnishing), placing a few between each of the croissant halves. Carefully pour the egg mixture over the croissants and gently press down with your hands to ensure the croissants are all soaked in the mix. Cover with foil and bake for 20 minutes, then remove the foil and continue baking for another 15-20 minutes or until the custard is set and the top is golden brown.

Remove from the oven, leave to cool slightly before dusting with icing sugar and dividing into bowls. Serve each portion with a few fresh raspberries and a generous dollop of vanilla bean yoghurt.

Festive Side of Salmon

Serves: 6-8

Preparation: 25 minutes

Cooking: 20 minutes

This beautiful festive-looking salmon side is so quick to prepare, and makes a lovely summer meal centrepiece. You can serve  it warm or at room temperature, but the yoghurt sauce will remain nicely in place if the salmon is on the cooler side.

Ingredients  

For the honey-glazed salmon

A side of salmon, skin on - approx 1kg
1 tbsp olive oil
30gm butter, melted
Juice of half a lemon
1 tsp wholegrain mustard
1 tsp runny honey
½ tsp sumac
Salt and pepper

For the topping
1 ½ cups Cyclops thick & creamy yoghurt
Zest and juice of a lemon
2 tsp horseradish sauce (optional)
½ red onion, finely sliced
¼ cup of cranberries, roughly chopped
½ cup pomegranate arils
70gm pinenuts
A handful each of fresh parsley and dill, roughly chopped
Salt and pepper

Method   

Heat oven to 180c. Line a tray with baking paper and place the salmon skin-side down onto the tray. Mix together the olive oil, melted butter, lemon juice, mustard, honey and sumac together in a small bowl. Use a pastry brush to coat the salmon side generously with the glaze. Season the salmon with salt and pepper, then bake for 20 minutes (depending on the thickness of the fillet). The salmon is done when you insert a knife into the middle and the fish flakes easily. Remove it from the oven, and leave it to cool covered with a clean.

While the salmon is baking, prepare the topping by combining the yoghurt, lemon zest and juice, and horseradish together in a small bowl, then cover the sauce and refrigerate it until required. In another bowl mix together the red onion, pomegranate arils, cranberries, pinenuts, dill and parsley.

When the salmon has cooled to room temperature, carefully transfer it to a serving platter then top it with half the yoghurt sauce, and spread it across the salmon in a thick layer. Spoon on all the pomegranate mixture over the sauce, then season again with salt and pepper.

Serve the side of salmon with the extra yoghurt sauce on the side.

Peruvian Chicken and Turmeric Rice

We’ve teamed up with our Canterbury neighbours at The Good Oil to bring you this flavour-packed recipe for Peruvian Chicken with Turmeric Rice. At Cyclops, we’re all about using real, wholesome ingredients from the fertile land of our region, and The Good Oil shares this commitment to sustainability and locally sourced food.

The Good Oil’s extra virgin rapeseed oil is cold-pressed to retain its natural nutrients without the use of heat or chemicals, providing a healthy, clean base for cooking. Their oil is perfect for creating simple, nutritious meals, free from heavily processed ingredients. At Cyclops, we echo this philosophy by crafting our yoghurt with just milk and live cultures—no GMOs, artificial sweeteners, preservatives, or thickeners—keeping it pure and natural.

In this recipe, Cyclops Yoghurt’s rich, creamy texture works as a perfect marinade, tenderising the chicken while adding depth of flavour. Paired with The Good Oil’s clean, unprocessed cooking oil and turmeric-infused rice, and topped with a zesty coriander sauce, this dish showcases the best of local, honest ingredients. It’s a fresh, vibrant meal that’s as healthy as it is delicious.

Difficulty: Easy

Serves: 2 People

Cooking Time: 85 Minutes

Ingredients

Chicken & Marinade

• 2 medium chicken breasts

• 1 clove garlic, finely chopped

• 2 tsp cumin

• 1 tsp smoked paprika

• Juice of ½ a lime

• ½ cup Cyclops greek yoghurt

• 2 tbsp The Good Oil extra virgin rapeseed oil

• ½ tsp salt

• ½ tsp black pepper, freshly ground

Rice

• 1 tbsp The Good Oil extra virgin rapeseed oil

• 1 cup jasmine rice

• 2 cups hot chicken stock

• 1 onion, finely diced

• 1 clove garlic, finely chopped

• 1 tsp turmeric powder

• 1 cup of frozen peas, thawed

• Salt and pepper to taste

Coriander Sauce

• ½ cup of mayonnaise

• ⅓ cup Cyclops greek yoghurt

• Juice of ½ a lime

• 1 clove garlic, finely chopped

• 1 green chilli, de-seeded and chopped finely (optional)

• A generous handful of fresh coriander and parsley, roughly chopped

• Salt and pepper to taste

Method

• Combine the garlic, cumin, smoked paprika, lime juice, yoghurt, oil, salt and pepper in a bowl and mix well. Add the chicken breasts and turn to coat. Cover with cling wrap and leave to marinade in the fridge for at least two hours, but preferably overnight.

• When ready to cook, heat the oven to 190c and pour a drizzle of oil in an oven proof dish. Place the chicken in the dish and bake for 30-40 minutes or until golden brown and cooked through in the centre.

• While the chicken is cooking, add the oil to a pot and saute the onion over a medium heat until soft. Add the garlic and turmeric and cook for a minute. Add the rice, stock, salt and pepper and bring to a simmer, then cover and cook over a low heat for 15 minutes. When the rice is done add the peas, stir through and cover again to give the peas a few minutes to heat through in the hot rice.

• Make the sauce by combining the mayonnaise, yoghurt, lime juice, garlic, chilli, herbs, salt and pepper in a blender. Blitz until smooth. If the sauce is too thick add a teaspoon or two of water to loosen it up to a drizzling consistency.

• When you’re ready to serve, divide the rice between two shallow bowls, top with the chicken and drizzle a few tablespoons of sauce over the top. Place any remaining sauce in a dish and serve alongside.