Archive for mayonnaise

Cider-cured herrings for four people

Posted in Food with tags , , , , , , , , , , , , , , , , , , , on April 9, 2011 by Robin Gosnall

Cider is such a great drink to use in your cooking, and the addition of Julian Temperley’s Kingston Black apple apéritif gives this Scandinavian dish a bit of a British kick. You will need to marinate the herrings for 4-5 days before serving.

16 herring fillets, scaled, boned and trimmed

For the marinade:

300ml cider vinegar
300ml warm water
80g sugar
2 tsp sea salt
25-30 fresh green peppercorns
1 tsp fennel seeds
8 juniper berries
2 bay leaves
6 shallots, peeled and cut into rings

For the sauce:

2 tbsp good-quality mayonnaise
2 tsp Tewkesbury mustard
1-2 tbsp Kingston Black apple apéritif
1-2 tbsp chopped dill or fennel

Bring all of the ingredients for the marinade to the boil then leave to cool and add the shallots. Mix with the herring fillets, then lay the fillets in a non-reactive container and pour over the marinade. Leave to marinate in the fridge for at least 4-5 days before serving.

To make the sauce, mix the Kingston Black with the mustard and mayonnaise, then whisk into the marinade to about the consistency of double cream; stir in the dill.

To serve, remove the fillets and dry on some kitchen paper. Fold them in half with the skin on the outside and arrange on a serving plate with a few of the shallots and green peppercorns on top. Serve the sauce separately.

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Black pudding sandwich

Posted in Food with tags , , , , , , , , , , , , , , , , , , , on March 27, 2011 by Robin Gosnall

Half Hour Meals

This is a version of the Fernandez and Wells sandwich that I would scoff for breakfast when I worked near Soho, in London, years ago. The quality of the black pudding is crucial as that cardboard-like stuff with the texture of sawdust just won’t work.

8 baps or rolls or barmcakes or 8 slices of sourdough
softened butter
6 duck eggs, boiled for 5 minutes, then refreshed in cold water and peeled
4-6 tbsp top quality mayonnaise
salt and freshly ground black pepper
400-450g top quality black pudding
vegetable or corn oil for frying

Slice the black pudding into 1cm thick slices if they are the large cylinder types or into 2 or 3 lengthways if they are the Bury-style puddings.

Chop the duck eggs and mix with a good amount of mayonnaise and season well. Pan-fry the black pudding for about 2-3 minutes on each side.

Spread the butter on to the bread then spoon the egg mayonnaise on to one half with the black pudding on top and the other half of the bread on top.

Give the bread a light toasting on each side and serve.

Asparagus and duck egg mayonnaise

Posted in Food with tags , , , , , on March 5, 2011 by Robin Gosnall

Half Hour Meals

Not long now before the asparagus season starts …

Plenty of free-range duck eggs around too in a couple of months, just go to your local park …

Egg mayonnaise is one of those simple and delicious retro classics that you very rarely see on restaurant menus these days. But simple though it may be, it’s far from boring, especially if you use a free-range duck egg and some good quality mayonnaise.

I’ve added some asparagus here to make the dish a bit more interesting, as well as seasonal.

4 free-range duck eggs
400-500g asparagus with the woody ends removed
6-8 tbsp good quality or home-made mayonnaise
a little cayenne pepper to serve

Cook the asparagus in boiling salted water for 4-5 minutes until tender, then drain and refresh under cold water.

Bring another pan of water to the boil and carefully lower in the duck eggs with a slotted spoon, simmer for 5-6 minutes depending on size, then refresh under cold water for a few minutes.

To serve, peel the duck eggs, cut the asparagus in half or, if you prefer, keep them whole, arrange the asparagus on serving plates, place the egg on top and spoon over the mayonnaise. Sprinkle with the cayenne pepper.

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