Make your own mayo!

There's mayonnaise in the Coronation Slaw recipe – if you want to take it up a notch make your own mayo – there's no need to groan, this is easy peasy. I cannot take the credit for the recipe – it belongs to Matt Preston late of MasterChef Australia. It never fails!

Matt's mayonnaise

Stick blender mayonnaise

1 egg

1 tbsp Dijon mustard

pinch of salt

juice of half a lemon – 2 tbsp

350ml of grapeseed oil

Break an egg into the stick blender jug. It's important that the yolk doesn't break. Add the mustard, salt and lemon.

Add the grapeseed oil, again being careful not to break the yolk. Insert the stick blender, be sure that the blades completely cover the yolk.

Blend – after a couple of seconds you'll see white ribbons rising through the oil. Slowly pull the blender up through the oil so it amalgamates and push down again to incorporate all the oil.

Serve!

Variations on a theme :

For a French mayonnaise swap the lemon juice

for white wine vinegar, keep the remaining ingredients

Smoked mayo – stir in a few drops of smoke flavouring

to the mayo – substitute 1 tbsp of cider vinegar for the

white wine vinegar. Add a few drops of maple syrup

on each dollop of mayo. Fab on fries!

It does exactly what it says on the tin, here's a photo :

I don't think you'll ever buy mayonnaise again.

Next up … no greenery!

Coronation Slaw

This is a delicious take on Coronation Chicken … without the chicken! There's a quick way of achieving the basic slaw – you can buy a ready prepped bag from the supermarket. However I think this recipe deserves better and you'll avoid the inevitable lumps of woody cabbage you always find in shop bought stuff.

Coronation Slaw

*110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

*1 carrot – peeled and sliced with a

julienne peeler

*1 spring onion – 15g finely sliced

*salt and black pepper

*30g ready to eat apricots, finely diced

*30g sultanas soaked in mango and apple juice

50g mayo

50g sour cream

1 tsp mild curry powder

squirt of lime juice

1 tbsp mango chutney

First up slice a “cheek” of cabbage – a sharp paring knife is the best piece of kit – smaller and more easy to control – with care!

The recipe given will give you a box of slaw – measuring approximately 11cms x 6.5cms x 5cms. One box lasted me a week, a spoonful here and a spoonful there – you'd be surprised how well it fits as a side to lots of main dishes and particularly as part of a sandwich.

But first – an insignificant piece of kit you might think – say hello to your new best friend - the julienne peeler - every serious cook should have one!

Carrots bleed if you grate them – not to mention pebble dashing every nook and cranny in your kitchen – how is it possible that grated carrot can jettison so far?

Using the julienne peeler you get uniformly sliced strips of carrot.

A neat piece of kit and inexpensive too.

Place all the ingredients marked * in a large bowl and combine, then add the mayo, sour cream, curry powder, lime juice and mango chutney then box and fridge!

P.s. Of course you could, if you prefer, dust off one of the gazillion attachments that belongs to your food processor/mixer for which you paid an exorbitant price and, if you can remember which bit goes where, use the slicer cum grater. Oh and create a washing up mountain to boot!

More summer sides ...

Hot beetroot!

I get that cooking fresh beetroot is becoming a luxury – particularly if you roast it. You could cook it ahead using your oven when it's on – making use of all the space when you're cooking a roast for example. Don't forget to set your timer!

Choose beets of a similar size - preferably as small as possible and roast in foil – 180fan/200c/Gas 6 for an hour and then test with a paring knife, leave to cool and then peel. If your beets are larger then you may need another 15 minutes, then test again.

The following recipe is so versatile for so many dishes both hot and cold :

Honey Roasted Beetroot

Balsamic vinegar – 2 tsp

Olive oil – 2 tbsp

Clear honey – 2 tbsp

Cooked beetroot – 500g

Salt and black pepper

Chopped fresh thyme – 2tsp or a sprinkle

of dried if you can't get fresh

Choose beets of a similar size and preferably as small as possible and roast in foil – 180fan/200c/Gas 6 for an hour and then test with a paring knife, leave to cool and then peel. If your beets are larger then you may need another 15 minutes, then test again.

Pre-heat your oven to 200fan/220c/Gas7.

Mix together the thyme, vinegar, olive oil and honey in a bowl until well combined.

Cut the beetroot in half and place into the bowl with the honey mixture and season, to taste, with salt and black pepper.

Place the beetroot into a deep roasting tray and roast in the oven for 15 minutes, or until the beetroot is sticky and glazed.

Your alternative is to use the vac packs which are already cooked and ready for roasting for 15 minutes!

Next up … Coronation Slaw

Beetroot!

This recipe is one of my favourites and I use it all the time – anywhere you want a relish or a side it fits the bill - from baked salmon or honey glazed gammon to plain and simple with bread and cheese.

I've used an organic vac pack of beetroot - it's easily available and ideal for the purpose of this relish and it's quicker!

Bazzin' beetroot relish

300g of cooked beetroot

peeled and cut into small cubes

1 sharp eating apple, peeled, cored and cut

into small cubes

1 medium onion, finely chopped

75g soft dark brown sugar

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and black pepper

Don't forget to use gloves when prepping your beetroot!

Mix well and place all the ingredients in a medium saucepan – 16cms in diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring occasionally until all the liquid has been absorbed.

Take the pan off the heat and allow to cool. Box up and fridge until ready to use.

I like the flexibility of this beetroot relish – it's not complicated or fussy and you can make it any time you've got half an hour to spare!

More beetroot ...

The middle of the week …

If you want a supper for the middle of the week and you haven't got the Sunday leftovers can I remind you about a post I made last August – Rocket Science and light bulbs! I suggested that you could deliberately cook more than you'll use thereby creating a stash in your fridge. If your oven is turned on then fill it, wrap six large baking potatoes in foil and bake. Grate cheddar cheese, box it and fridge. It's the perfect solution for mid-week meals – both for economy and speed.

Spiced Salmon Frittata

Serves 4

For the spiced salmon marinade :

Marinade

2 x 4oz Salmon fillets

2 garlic cloves, crushed

1 tsp powdered star anise or one star anise

1 tbsp dark soy sauce

Mix together the marinade, pour over the salmon fillets, turning to coat thoroughly, cover and leave in fridge for an hour or so – preferably in a foil tray – much easier to transfer straight to the oven later.

Pre-heat your oven 180fan/200c/Gas 6. If you've used a foil tray to marinade the salmon then wrap it in foil and bake it for 10 minutes. Remove and set aside to cool. When the salmon has cooled flake it into small pieces, ready to add to the frittata.

For the frittata :

1 large cooked baked potato – peeled if

you prefer – cut into small pieces

5 spring onions, finely chopped

tiny drop of rapeseed oil

100g/4oz mature cheddar cheese, grated from your stash

4 large eggs

salt and black pepper

Whisk four eggs in a large mixing bowl, add the cheese and whisk again. Add a touch of salt and plenty of black pepper.

Sauté the potato and onions until softened then sprinkle in your flaked salmon, add the egg and cheese mixture.

Follow the frittata method to complete the dish. You could drizzle the residual marinade from the salmon over the the top of the cooked frittata.

You could use this recipe for a canapé - I used a straight sided cutter measuring 6cms/2½” in diameter and you should get 12-14 canapés depending on how careful you are cutting out – just a thought.

Then there's beetroot ...

The Frittata method

Method

Using a non-stick frying pan – as a guide 28cms/11” in diameter. Heat a tiny drop of rapeseed oil, add the chicken, roast potatoes and veggies - sauté until softened, then pour in the egg and cheese mixture. Cook on your hob for 2/3 minutes to set the bottom. Transfer the pan to the grill - cook for 2/3 minutes REMOVE USING OVEN GLOVES – SEE WARNING!

Words of Warning!

Pre-heat your grill – BEFORE YOU TURN IT ON ENSURE THAT THE FRYING PAN YOU'RE USING WILL SLIDE EASILY INTO THE SPACE LEAVING AT LEAST TWO INCHES GAP BETWEEN THE PAN AND THE GRILL ITSELF, OTHERWISE YOU'LL BURN THE TOP AND THE MIDDLE WON'T BE COOKED.

Using a fish slice gently flatten down the frittata so that you break the top – you may find that the

mixture is still not quite cooked. Place back under the grill for another 2/3 minutes and check – it should be golden brown but if your preference is for a darker colour carry on to your desired taste.

Minimum effort – maximum taste. Can definitely be made ahead as a canapé. A frittata is excellent served cold in whatever guise - so easy … so tasty – who needs a pre-packaged recipe box!

If you haven't got leftovers from your Sunday roast, then you might like the idea that follows …

Your flexible friend … the egg!

I make no apology for repeating this recipe – frittata is the perfect way to use leftovers, worthy of a rummage in your fridge, all your favourite bits brought together. The great thing about a frittata is that you can make it as big as you like!

Frittata

Use your leftover chicken, roast potatoes and any

cooked vegetables – dice and set aside

Raid the fridge for any raw veggies. Using a large

frying pan, sauté a finely chopped onion in a drop of

rapeseed oil

Add any raw vegetables, i.e. peppers,

carrots – sliced and diced to a similar size – cook until soft

Add the cooked chicken, potatoes and cooked veggies

Whisk four eggs in a large mixing bowl, add a couple

of handfuls of grated cheese from your boxed stash and black pepper

If you're not adding chicken serve with whatever floats your boat – bacon, sausages, fried chorizo and its oil – drizzled over the top, any cold meats and a salad – roasted portobello mushrooms make a perfect veggie addition. You could use Quorn pieces instead of chicken.

If your budget doesn't run to chorizo then use a packet of smoked bacon, place the rashers on a baking tray and bake for 15 minutes – 180fan/200c/Gas 6 – turn and repeat. Set aside to cool – the bacon will be crispy – deliberately! When the bacon has cooled, break into tiny pieces, box and fridge.

Here they are :

A very handy “savoury sprinkle” over scrambled eggs, fold into mashed potatoes or add to chicken casserole – the list is endless.

Frittata is never wasted - it's perfect cold the following day as part of a lunch box – if there's any leftover – good luck with that!

leftover roasties – too good to waste

the frittata from the grill

Quick, easy and delicious. It is perfect on its own as a breakfast treat – if you prefer a brunch or a supper you could serve with, as I did, coleslaw – because I love it, or beetroot relish would definitely work well too.

Next up the method …