Photography by Darren Bester
(This sauce pairs beautifully with cold fish, such as Trout or Salmon. See my recipe for Cured Salmon here)
2 x quantities of homemade Mayonnaise ( Mayonnaise recipe here )
200g Baby Spinach, stalks removed
20g Parsley, stalks removed
A good pinch of freeze dried Tarragon (or 10g fresh Tarragon leaves)
10g Shallots, peeled and thinly chopped
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.
I am a potato kind of gal, always have been, always will be. Sadly, I am not one of those ‘ladies’ who will take just one or two roast potatoes when dishing up, I’m more of a 4 or 5 roast potatoes kinda gal *blush* Oh, and if its my Mom’s potatoes … oh boy, then I actually lose count! My Mom’s roast potatoes are legendary and for family affairs, roast potato duty always falls to her! I of course, do offer my services for ‘quality control’ and taste a few before meal time … its the least I can do and no, i don’t include those in my count ;p
So here is my Mom’s fail proof recipe for the crispiest and fluffiest roast potatoes ever! Warning: These roasties could eliminate banting forever !
Yield: Approx 20
approximately 375ml regular cooking oil
2kgs potatoes, washed,peeled and quartered
plenty of rock salt
Preheat your oven to 200 degrees
Place baking dish in oven with the oil to heat up
Place potatoes in cold salted water and bring to the boil. Allow to boil until potatoes are just soft but not so soft that a fork would slide right off. Drain with a colander and toss the potatoes to ruffle up it’s edges. Use a fork to prick each potato in a few spots – this will allow the hot oil to penetrate the potatoes. Sprinkle with a few good pinches of salt.
By now the oil in the oven should be hot, carefully place the potatoes in the oil and using a spoon, baste each potato. Roast in the oven for approximately 30 minutes, then remove from the oven, turn the potatoes, place back in the oven and cook for a further plus minus 30 minutes – until crispy on the outside and fluffy on the inside. Place on a cooling rack and sprinkle generously with salt. Serve immediately.
Cooks Note: You may have to boil your potatoes in batches – don’t overcrowd the pot. Placing your potatoes on a cooling rack will allow air to circulate around the potatoes thereby avoiding the potatoes from steaming and losing their crispiness.