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La Tête’s deep-fried fish sandwich

10 minutes

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Asian recipes

Yuzu kosho (Japanese ‘salsa’)

Asian recipes

Tamago gohan (egg rice)

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Apple recipes

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25 minutes

Calamari

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4 minutes

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Crunchy tsukemono (pickled brinjal)

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Frozen tropical Madeira cake

Cabbage recipes

Crispy roasted baby cabbages with Parmesan and pancetta

30 minutes

Asian recipes

Curry ramen

15 minutes

Ice cream

Ziploc bag no-churn ice cream

Dip recipes

Lemon-caper aïoli

Lemon-caper aïoli

By Abigail Donnelly

Serves Makes 1 cup

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 free-range egg
1 t Dijon mustard
1¼ cups sunflower oil
½ lemon, juiced
¼ cup Italian parsley, chopped
2 T capers, drained
2 cloves garlic, minced
2 t sherry vinegar
Sea salt and freshly ground black pepper, to taste

Method

Place the egg and mustard in a bowl and whisk together. Slowly add the oil while whisking. When the mixture thickens, add the lemon juice. Add the remaining ingredients and season to taste.

Try the lemon-caper aïoli with some of our seafood recipes or with these fish cakes.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

La Tête’s deep-fried fish sandwich

Wasabi salt

Yuzu kosho (Japanese ‘salsa’)

Tamago gohan (egg rice)

Braised cabbage with apple and duck

Calamari-and-asparagus salad

Crunchy tsukemono (pickled brinjal)

Frozen tropical Madeira cake

Crispy roasted baby cabbages with Parmesan and pancetta

Curry ramen

Ziploc bag no-churn ice cream

Lemon-caper aïoli

Lemon-caper aïoli

Ingredients

Method