Tag: mayonnaise

• 

  Egg, Roasted Garlic, Mayo And Anchovies Antipasto

  Well I guess the really long post title says it all! I normally don’t combine this many ingredients but it is all about giving your guests the control.

  As you have probably guessed by now I am a big fan of that . 🙂

  If you plate it accordingly they can mix and match the salty, sour, nutty and lemon flavours in this dish as they see fit. Apparently not everyone like anchovies 😉

  

  

  I made Jamie Oliver’s Egg Mayonnaise and my Roasted Garlic Bulbs ahead of time and popped the plate in the fridge whilst I made the main meal. I also added some parsley for a bit of colour.

  Enjoy,

  PK

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  ITALIAN CUISINE

  ANTIPASTI

  MORE NORECIPE GOODNESS

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  Written by

  PK

  ·

  July 19, 2018

• 

  PK’s Eye Fillet Carpaccio Antipasto

  I have been in love with Carpaccio since I mustered the courage to try it as a teenager.

  It is hard to convince people who have never tried it how sublime the flavour combination of the rocket, cheese and beef (that literally melts on your tongue) is. I beg you to try it sometime.

  Note: Like any cooking, there shouldn’t be any nasty surprises when preparing and serving raw meat if you start with the best fresh ingredients and maintain good hygiene.

  If you want to make your own simply:

  1. Purchase some quality beef eye fillet (you will want a thin slice or two per guest), asking your butcher to slice it for you want.
  2. Place the slices in between sheets of baking paper and flatten them with a mallet or rolling pin.
  3. Lay the flattened slices on a plate.s
  4. Garnish with rocket leaves (or another green that has some kick).
  5. Sprinkle with shaved Parmigiano-Reggiano cheese.
  6. Drizzle with lemon juice and  Jamie Oliver’s Egg Mayonnaise.

  

  

  

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

  ITALIAN CUISINE

  ANTIPASTI

  MORE NORECIPE GOODNESS

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  Written by

  PK

  ·

  July 16, 2018

• 

  Jamie Oliver’s Egg Mayonnaise

  Growing up, traditional egg mayonnaise took on an almost mythical status. No salad cream for us.

  We bought Heinz Whole Egg Mayonnaise  exclusively.

  They stopped making it in Australia for a while so we would stock up when we travelled. We even requested care packages from people overseas.

  So you understand what it means to me when I say Jamie’s version is every bit as magical! 

  

  I also however have a new nemesis in my life, the egg yolk that refuses to thicken. 😮
  If that happens try this fix from Kelly the Kitchen Kop’s blog.

  Steps

  1. Whisking, lots of whisking

  Ingredients*

  * reduced from original, to make smaller amounts

  • 1 egg yolk
  • 1/4 tsp Dijon mustard
  • 1 cup olive oil
  • A tiny splash of white wine vinegar
  • A very generous squirt of fresh lemon juice
  • Table salt to taste

  Equipment

  • 1 slotted spoon or egg yolk separator
  • 1 mixing bowl
  • 1 whisk
  • 1 serving bowl

  Whisking, lots of whisking

  1. Separate the egg yolk and whisk it in a bowl.
  2. Add the mustard and whisk together.
  3. Slowly add half the olive oil, whisking continuously until the mixture thickens.
  4. Now whisk in a tiny splash of white wine vinegar
  5. Slowly add the rest of the olive oil, whisking continuously.
  6. Add salt to taste and also a big slug of lemon juice.
  7. You could optionally add a tiny bit of raw sugar (my little addition)

  

  

  

  Enjoy,

  PK

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  USING MAYONNAISE

  MORE JAMIE OLIVER

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  Written by

  PK

  ·

  July 9, 2018

• 

  Pecorino Cheese And Mayonnaise Dip

  I love this quick and easy cheese dip. It goes great on fresh crusty bread, the creaminess and peppery bite contrasting the bread’s crunch.

  Regular readers know I am on a bit of an Italian sheep’s milk aged cheese addiction at the moment. So I make no apologies when I recommend you try a Pecorino With Black Peppercorns.. 🙂

  

  Simply

  Mix the mayonnaise and cheese (I used a 2 part egg mayonnaise to cheese ratio) in a blender.

  

  For a cheekier taste, add a little bit of mustard (I used hot english) and mix again.

  Perfect 🙂

  

  Pop it on the table and let your guests go for it.

  

  Enjoy,

  PK

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  RECIPES USING PECORINO CHEESES

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  Written by

  PK

  ·

  April 8, 2018