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    Thursday, October 31, 2013

    Excellent, Simple Hollandaise and Mayonnaise - All Dairy and Gluten Free

    This week I have made excellent Mayonnaise and Hollandaise Sauce,
    using the blender.
    My word, how easy is this

    We have a friend, who has gone onto The Paleo Diet, for his health
    So, when they came to dinner recently, I checked out some recipes from The Paleo For Beginners Book, which work for this diet.

    And came up with this Hollandaise Sauce, using Coconut Oil instead of butter
    I was really impressed
    Very easy and tasted fantastic. I defy anyone to pick up the difference in flavour
    I served it over Roasted Salmon, accompanied with, Fresh Asparagus, Roasted Courgettes
    and Sweet Potatoes, roasted with Rosemary and Olive oil
    Thumbs up from the guests.

    12 Tablespoons  Coconut  Oil
    Juice and Zest of 1 lemon
    ¼ teaspoon Cayenne Pepper
    4 large free range eggs
    Sea Salt and Freshly Ground Black Pepper

    Heat the oil either in the microwave or on the stove
    To a low to medium heat, don't overcook it

    Place the egg yolks, lemon juice, salt and pepper into a blender
    Blend about 30 seconds
    Slowly start to add the warm oil a few drops at a time
    Continue blending until the mixture emulsifies
    You can then let the oil flow in a continuous stream
    Till the mixture becomes thick

    I like to add the zest of the lemon for that extra lemon flavour

    If you make it in advance, place in a little thermos container to keep it warm
    So while I was on a roll, I went ahead and made some Mayo as well

    I used a recipe from Anne Burrell of the Food Network
    This is a Tangy Mayo and I loved it
    She used Red Wine Vinegar but I used White Wine
    We have been eating it all week.
    Very yummy

    2 egg yolks
    ¼ cup red or white wine vinegar
    1 tablespoon Dijon Mustard
    Sea Salt
    1 ½ cups of a neutral vegetable oil, I used Rice Bran

    Place Egg yolks, Vinegar, Mustard and Salt into blender
    Whiz for about 30 seconds

    Start adding oil few drops at a time till it starts to emulsify
    You can then let it flow, in a slow stream

    It will be lovely and thick

    I made a delicious
    Potato Salad
    3 large Potatoes
    1 Medium Carrot
    1/2 Cup Sliced and de-seeded Cucumber

    2-3 Tablespoons of Mayo

    Peel and cube potatoes
    Cook in boiling salted water till fork tender
    Peel and cut carrots in small cubes
    Blanch in boiling salted water for about 1 minutes

    Mix everything together with the mayonnaise
    Season with salt and pepper to taste

    Serve in lettuce leaves with Marinated Beetroot, Grated Cheese and Hard Boiled Eggs
    Top with some chopped Cashew Nuts
    Of course if you wish this to be dairy free, don't add the cheese

    To Marinate Beetroot
    Slowly simmer beetroot, till fork tender
    The peel will just rub off
    Cut into cubes
    Toss with your favourite French dressing

    An excellent Vegetarian Lunch
    Plenty of  Protein and that excellent beetroot, to help your liver!
    What could be better than that

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