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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Turn out sauces like a chef with this little secret weapon …

Turn out sauces like a chef with this little secret weapon …

I LOVE a good sauce … for me a meal is not a meal without sauce !  My food to sauce ratio is usually half and half (*blush*).  This could be why I am constantly fighting the bulge … but its worth the fight because food without sauce would be like a mojito without the mint – a total let down!

In a commercial kitchen, the chef responsible for making all sauces is known as the “Saucier”.  The Saucier is often the highest respected Chef in the kitchen, reporting directly to the Head or Sous Chef.  Creating delicious sauces with depth of flavour is no easy task and one I am still aspiring towards myself.  I do have my moments in the kitchen, where I make a sauce so delicious that I literally break out into dance and skip to Andrew, spoon in hand and make him taste it, heck, I’d make Mango & Oliver taste it too, if I could catch them.  Andrew struggles to understand my excitement and has even gone so far as to say “It’s just a sauce!”… Stopping me in my tracks, mid Pirouette …”Just a sauce????” :-O 

So imagine my delight when visiting the Mothership months ago (yes, I wasn’t going to share this secret weapon originally, but ’tis the season’ & all that, so think of this as my Christmas present to you) and I spotted this little beauty on the shelf.

For the foodies out there, you’ll know that a Demi-Glace sauce is a thick, rich brown sauce that can be used on its own or as a delicious base for other sauces.  Making your own Demi-Glace could take days on the stove top.  This is in my opinion, liquid gold!

You can add it to your gravies, other sauces, stews and soups to enrich the flavour and take it to restaurant quality.    I’ve followed the suggestions on the box for a mushroom sauce … OMW, best mushroom sauce ever!!! 

Inside the box is 8 little sachets of liquid gold- which is perfect, because you only need a little dash at a time.  I always ensure that my pantry is stocked with at least 3 boxes … just incase. 

So there you go, now you have a secret weapon for your Christmas Gravy this year.

Your’e Welcome 🙂

 

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. 

DarrenBester-MarthaWho-LetCelebrate_0094

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. 

MarthaWho-Basil Pesto-3