Dijon mustard Archives

Christmas recipes

Roast gammon glazed with soft-eating nectarines, apricots and verjuice

1 hour 30 minutes

Asparagus recipes

Asparagus with nectarines and truffle vinaigrette

Avocado recipes

Avocado, kale and tahini toast

Cabbage recipes

Spicy roasted cabbage wedges

1 hour

Anchovy recipes

Avocado, radish and anchovy toast

Beans recipes

Five-bean salad

Dressing recipes

Vegan mayo

Beef recipes

Swedish “Ikea” meatballs

25 minutes

Gnocchi recipes

Gnocchi with creamy cheese-and-parsley sauce and peas

20 minutes

Boards and

Pulled pork sliders

6 hours

Asian recipes

Prawn-and-kimchi pancakes with miso mayo

30 minutes

Chicken recipes

Caesar salad

15 minutes

Caesar salad

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the mayonnaise:

1 free-range egg yolk
1 t Dijon mustard
2 cloves garlic, smashed
2 cups canola oil
Sea salt and freshly ground black pepper, to taste
Lemon juice, to taste

For the salad:

3 T chicken fat
1⁄2 loaf ciabatta, broken into chunks
3 baby gem lettuces, halved
1⁄2 cup Parmesan, finely grated

Method

To make the mayonnaise, place the egg yolk, mustard and garlic in a bowl and whisk until foamy.

Gradually add the oil to the egg mixture, while whisking.

Once you have added a quarter of the oil, you can start adding it in slightly larger amounts.

After all the oil has been incorporated and the mixture has thickened, season and add the lemon juice.

Heat the chicken fat in a pan and toast the bread until golden brown.

Arrange the lettuce on a serving platter, then scatter over the toasted bread. Add dollops of mayonnaise and finish with a dusting of Parmesan.

Cook's note: This is my version of 'chicken mayo'. I love the creamy mayo with the crispy bread and succulent chicken. Serve this salad with a perfect roast chicken.

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Roast gammon glazed with soft-eating nectarines, apricots and verjuice

Asparagus with nectarines and truffle vinaigrette

Avocado, kale and tahini toast

Spicy roasted cabbage wedges

Avocado, radish and anchovy toast

Five-bean salad

Vegan mayo

Swedish “Ikea” meatballs

Gnocchi with creamy cheese-and-parsley sauce and peas

Pulled pork sliders

Prawn-and-kimchi pancakes with miso mayo

Caesar salad

Caesar salad

Ingredients

Method