Chloro Mayonnaise Sauce

Chloro Mayonnaise Sauce

Photography by Darren Bester

(This sauce pairs beautifully with cold fish, such as Trout or Salmon.   See my recipe for Cured Salmon here)

 

Yield: 500ml

Ingredients: 

2 x  quantities of homemade Mayonnaise ( Mayonnaise recipe here )

200g Baby Spinach, stalks removed 

10g Chives

20g Parsley, stalks removed 

A good pinch of freeze dried Tarragon (or 10g fresh Tarragon leaves)

10g Shallots, peeled and thinly chopped 

Method: 

Place the spinach, herbs, shallots and 350ml water into a blender and blend on a low speed for 2 minute before increasing the speed and blending for an additional 4 minutes.   Place a piece of muslin cloth over a pot and secure it with an elastic band.  Pour the mixture on top of the muslin cloth and let it drain through to the pot slowly.  After about 10 minutes, pull up the sides of the cloth and squeeze to extract as much liquid as possible.  Discard the residue remaining on top of the cloth.  Rinse the cloth and keep aside.  Put the pot on a low heat, stirring occasionally.  Once the liquid starts to simmer, remove from the heat.  Over a bowl, again tie the muslin cloth in place and slowly empty the contents of the pot onto the cloth.  Leave for 20 minutes to drain.   The green puree that remains on top of the cloth at the end of this time, is chlorophyll.  Use a spatula to scoop up the chlorophyll & place in a little dish.  Using a teaspoon, incorporate a little of the chlorophyll into your mayonnaise until the desired flavour and shade of green is achieved.  Season with salt & pepper.   

Cooks Note: The Chloro Mayo will keep well for up to 3 days in the fridge.

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Homemade Mayonnaise

Homemade Mayonnaise

Photography by Darren Bester

Food is not complete without a good sauce! Be it a sandwich, a bowl of french fries, a roast dinner or even a dessert.  Married with the right sauce, that dish reaches new heights!   Of all the sauces, good old mayonnaise is right up there as one of the household favourites.  Making your own mayonnaise is really easy and takes just 5 minutes.  You can taste the difference & will find that the store bought versions simply won’t cut the mustard anymore …

Yield: Approximately 250ml

Ingredients: 

2 Egg Yolks 

1 heaped tsp Dijon Mustard 

Squeeze of Lemon Juice 

125ml Canola Oil 

125ml Olive Oil 

Pinch of Salt 

Method: 

In a blender, combine the egg yolks, mustard, salt & lemon juice and give a quick blend on a low speed to combine (bout 10 or so seconds).  Slowly start trickling the oil into the mixture until you can see that it starts to thicken, once it starts thickening you can increase the flow of oil into the blender until all the oil has been combined.  Taste and season accordingly.  If too thick, add another dash of lemon juice.  

Cooks Notes: Refrigerate if not serving immediately.   Will keep for 3 days in the fridge.  Add a crushed clove of garlic with the egg yolks, mustard, salt & lemon juice for a Garlic Aioli sauce – a nice variation with great flavour.  ( Garlic Aioli )

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French Fries with Garlic Aioli 

French Fries with Garlic Aioli 

Photography by Darren Bester

Yield: Approximately 250ml

Ingredients: 

Thinly sliced french fries baked / fried & placed in canapé cones

2 Egg Yolks 

1 Heaped tsp Dijon Mustard 

Squeeze of Lemon Juice 

1 Garlic Clove Mashed 

125ml Canola Oil 

125ml Olive Oil 

Pinch of Salt 

Method: 

In a blender, combine the egg yolks, mustard, garlic, salt & lemon juice and give a quick blend on a low speed to combine (bout 10 or so seconds).  Slowly start trickling the oil into the mixture until you can see that it starts to thicken, once it starts thickening you can increase the flow of oil into the blender until all the oil has been combined.  Taste and season accordingly.  If too thick, add another dash of lemon juice.  

Cooks Notes: Refrigerate if not serving immediately.   Will keep for 3 days in the fridge. 

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Basil Pesto

Basil Pesto

This recipe is so quick, so easy and so tasty!  You’ll never be buying the store version again …

Ingredients: 

3tbs pine nuts

2 big handfuls of fresh basil 

60ml parmesan cheese, grated finely with a microplane or grater

2 garlic cloves, peeled and crushed

130ml virgin olive oil 

Good pinch of salt 

Method: 

Place all ingredients, apart from the parmesan in a food processor and blend until relatively smooth.  Stir in the parmesan and adjust seasoning until happy.   That’s it.  Told you it was quick & easy. 

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