Dec 2, 2015
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.
Dec 2, 2015
Photography by Darren Bester
Yield: 10, as a side dish
Ingredients:
x2 700g Bags of Baby Potatoes, boiled, skinned & cut into quarters
10 – 12 Quail Eggs, hard boiled & seasoned with salt and pepper
Caper Berries, some chopped up and some retaining original appearance
Red Onions, finely Chopped
2 Handfuls Chopped Chives
2 tbsp Dijon Wholegrain Mustard
2 tbsp Dijon Traditional Mustard
2 tbsp Honey
90ml Lemon Juice
250ml Olive Oil
Salt & Black Pepper
Micro Herbs for Garnishing
Method:
In a measuring jug whisk the mustards, honey, lemon juice, olive oil, salt & pepper until well combined and adjust seasoning to taste. Place the potato quarters, red onions, chives and capers in a large bowl and pour over the dressing, retaining a little for later. Stir well to combine, taste and season with salt & pepper. Carefully spoon the salad onto your serving platter. Arrange the quail eggs on the salad and lightly drizzle with the remaining dressing. Sprinkle over a few micro herbs for garnish & serve.
Cooks Notes: This salad is lovely served warm or chilled
