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Tasty homemade mayonnaise + variations

Eggs, yolks only (Main)

tsp Mustard

tsp White wine vinegar

Water

Lemon juice

& pepper

Place the egg yolks, mustard and vinegar in a blender or large bowl. Whisk for 1 minute.

Very slowly pour in the olive oil (don't use extra virgin olive oil as it has a rather bitter taste), whisking continuously until the mixture has a thick consistency.

Whisk in the hot water. This helps stabilise the mayonnaise and gives it a lighter colour. Flavour with lemon juice, salt and pepper to taste.

Chill before use. If stored in a covered container and refrigerated, the mayonnaise will keep for up to two weeks.

Miso glazed fish

kg Fish fillet, thick,

Sake

Mirin

Tbsp White miso paste

Tbsp Sugar

Bring sake and mirin to the boil. Turn the heat to low, add white miso paste and sugar and whisk until dissolved and thick. Remove from the heat and cool.

Cut fish into 5-10cm portions and pat dry with a paper towel. Place fish skin-side down in a dish and cover with miso marinade. Refrigerate for at least an hour, preferably overnight.

Remove fish from marinade and place skin side down on a hot, lightly oiled grill pan. Sear until the skin has darkened, turn the fillets over and finish in the oven under a hot grill, approx. 5-10 minutes. Alternatively, place the fish skin side down on a lightly oiled foil covered tray, and grill in a hot oven until deeply caramelised and flaky, 10-15 minutes.

Serve as a small plate with finely chopped pickled ginger or serve as a main with warm sushi rice and a Japanese salad (seaweed or baby kale with a sesame oil and rice wine vinegar dressing).

Barbuto kale salad

Anchovies, canned fillets (Main)

Garlic cloves, crushed

Egg yolk

Dijon mustard

Tbsp Rice vinegar

Extra virgin olive oil

Pecorino, shaved

Tbsp Extra virgin olive oil

Garlic clove, crushed

Salt

Panko breadcrumbs, breadcrumbs (Main)

To make crispy garlic crumbs, mix oil with garlic and salt and season to taste with pepper. Toss through breadcrumbs to coat. Spread out in a shallow oven dish and bake at 180C until golden (about 8 minutes for panko or 20 minutes for fresh breadcrumbs).

While crumbs are cooking, wash the kale, shake off water and remove stems. Shred finely and place in a salad bowl. On a chopping board make a paste with the anchovies and garlic. Place in a small mixing bowl with the egg yolk, mustard, lemon juice, rice vinegar and oil and whisk to combine to a creamy sauce.

Pour dressing over the kale, add cheese and toss to coat. Transfer to a serving bowl, top with crispy garlic crumbs and serve.

Louise cake slice

g Butter

Caster sugar

tsp Vanilla essence/extract

Rice flour

Tapioca flour

almonds

Baking powder

Raspberry jam (Main)

Eggs

Desiccated coconut

Line a 17 x 27cm slice tin with nonstick baking paper with an overhang on all sides.

Place softened butter, sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.

Beat in egg then stir in flours, ground almonds and baking powder. Spread mixture evenly into the base of prepared tin. Spread jam over base mixture.

Prepare the topping in another bowl, beat egg whites only until soft peaks hold their shape.

Beat in sugar just to combine, then stir in desiccated coconut. Spread topping over the jam.

Bake for 35 minutes. Remove to cool in the tin, then holding baking paper by the edges, lift slice from baking tin. Slice into bars to serve.

Cheese scones

60 g Butter, straight

Flour,

½ Tbsp Baking powder

¼ tsp Cayenne pepper, or ½ tsp smoked paprika

tsp Caster sugar

Buttermilk,

g Mature cheddar, diced (or try diced feta) (Main)

g Mature cheddar, coarsely grated (Main)

g Parmesan cheese, grated (Main)

Blitz the butter, flour, baking powder, cayenne pepper, sugar and salt in a food processor for 10-15 seconds until coarse crumbs.

Pour the buttermilk into a mixing bowl, add the flour mixture and gently mix with a metal knife or spoon until the mixture is mostly coming together, but there are still floury and dough sections — be careful not to overwork it.

Mix the cheeses together and add to the dough.

On a lightly floured work surface, roll out the dough to 2½ cm thick. Starting from the outside of the dough, cut out the scones. Press straight down, don't twist the cutter. Lay a few centimetres apart on a parchment-lined baking tray.

Bake for 12-15 minutes or until golden on top.

Take from the oven, leave to cool for 90 seconds or so, then transfer to a cake rack. This prevents them from getting a soggy bottom.

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Tasty homemade mayonnaise + variati...

Miso glazed fish

Barbuto kale salad

Louise cake slice

Cheese scones

Top 5 heres recipes from across the web

The most viewed heres recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tasty homemade mayonnaise + variati...

Miso glazed fish

Barbuto kale salad

Louise cake slice

Cheese scones

The most viewed heres recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine