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
Cool
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

Mayo Three Ways

So more tasty lunches
It’s Asparagus season and we can’t get enough of it.

Prepared a very simple starter "Ultimate Finger Food".
Asparagus and Prawn Platter

I went back to yet another old favourite recipe book,
The Silver Palate Good Times Cook Book, Remember that?

I wanted to make mayonnaise to dip the asparagus in.

How does Basil-Parmesan Mayonnaise sound.
Well it is as good as it sounds.

2 egg yolks
1/3 cup grated Parmesan cheese
2 teaspoons grainy Dijon-style mustard
3 tablespoons lemon juice
3 tablespoon chopped fresh basil
2 tablespoon
Extra virgin olive oil 1 cup good vegetable oil (I use rice Bran oil)
Sea salt and freshly ground black pepper

In the food processor whiz the egg yolks, Parmesan, basil, mustard and lemon juice
For 30 seconds
With the machine running pour the olive oil and vegetable oil in a thin steady stream through the feed tube to make a thick mayonnaise.
Season with S & P to taste.

Prepare the asparagus and lightly simmer in salted water along with some prawns

Lay on plate with a little dish of the mayonnaise.
Dip in.

Of course I had a lot of Mayo left so for lunch the next day I went fish shopping.
Monkfish is an economical buy. I have only cooked it once and I don’t know what I did with it but I didn’t like it.
TV Chefs are always raving about it so I tried again.
This time I seasoned it and sautéed it in some olive oil
Cook first side 2 minutes
Add a knob of butter
Flip over and into a 200C oven for about 8 minutes

Halfway lift it out and baste it.
Yes it was nice...a good alternative for the more expensive fish.

When cooked
Squeeze a little lemon juice.
Let sit and cool
I decided to make wraps.

So on the middle of the wrap
A big smear of the mayo
Some sliced cucumber and some Cos lettuce
Break up the fish and spread on top.

Roll up and consume.

The Best Roast Chicken
The grandchildren were around for lunch so I roasted a chicken…back to the old way.
First buy a good corn fed free range or organic chicken the difference in taste is amazing.

The French Roast
Roasted on a bed of carrots and onions,
Season interior, with salt, freshly ground black pepper, chopped garlic, fresh thyme and oil.
Also stuff in a couple of chunks of lemon.

Pour over a cup of hot chicken stock, I used stock powder.
Then I drizzled it with more olive oil and some freshly ground black pepper
Didn't add salt at this stage as the stock cube is salty.

Into 200C oven
After 15 minutes
Take it out and baste with stock
Another 15 minutes, basted again
Check on the liquid if it is getting too dry... add more water or as in my case a slug of wine.
Another couple of bastings
This keeps the chicken uber moist and juicy.
It should take about an hour to cook.

Test the leg joint with a skewer and if the juices run clear you are ready.
So the chicken is cooked and cooled.

Some chips cooked in the oven for the request from the small children
“Chip Butties please Grandma.” A big favourite.

When I found the Silver Palette mayo recipe it was used to make a salad.
Got some ideas and then whipped up this salad for the grownups.

1/2 cooked chicken stripped from the bones
4-5 strips of prosciutto sliced
50 gms Gruyere cut into julienne strips
2 spring onions chopped
1/2 cup sliced cucumber
3 tablespoons Basil Parmesan Mayonnaise

Whole Lettuce leaves

Another excellent lunch.

And what an excellent stock from the juices and bones.
Great depth of colour and taste... looking forward to using it.