Fresh Coriander & Mint Chutney

Fresh Coriander & Mint Chutney

A wonderful cooling chutney with a kick, perfect for hot curries or as a dip!

Serves 6

Prep time: 10 minutes

Cooking time:  Zero

Ingredients

Large bunch of fresh coriander

30 mint leaves, leaves only

1 large green chilli, deseeded & roughly chopped

4 spring onions, roughly chopped

½ lemon, juice only

10g root ginger, peeled & roughly chopped

2 tsp caster sugar

¼ fine sea salt

3 tbsp natural yogurt

3 tbsp cold water

Preparation method

1.  Place all the ingredients into a food processor and blend together until you have a bright green puree.

2.  Spoon the chutney into a serving bowl.  Or cover and chill in the fridge, it will keep for up to 3 days.

Chipotle Garlic Mayonnaise

Chipotle Garlic Mayonnaise

This tasty chipotle mayonnaise has a great kick, it makes a delicious dip for chicken or fish, or use it as a sandwich or burger spread! 

Serves 4

Prep time: 5 minutes

Cooking time:  Zero

Ingredients

2 garlic cloves, peeled

250ml mayonnaise

3-6 tbsp chipotle chilli paste

Preparation method

1.  Put all the ingredients in a food processor and whizz for 3 minutes.  Place in a serving bowl.

Caper Mayonnaise

Caper Mayonnaise

A delicious mayonnaise great for almost any sandwich or accompaniment to fish dishes or salads!

Serves 6

Prep time:  10 minutes

Cooking time:  zero

Ingredients

3 egg yolks

1½ tsp Dijon mustard

300 ml vegetable oil

1 lime, zest only

1 tbsp capers, drained

Preparation method

1.  Place the egg yolks and mustard into a food processor and pulse twice.

2.  Turn the processor on and steadily pour the oil with the motor running.  After 1-2 minutes the liquid will turn into a thick, rich sauce, at this point stop adding the oil.  If it is too thick you can add a little water.

3.  Now mix through the lime zest and capers, place in a serving dish.  Enjoy!

the BEST Hollandaise Sauce

The BEST Hollandaise Sauce

This has to be the best Hollandaise Sauce! 

Serves 4-6 makes 300ml

Prep time: 5-10 minutes

Cooking time: 20 minutes
Ingredients

500ml white wine vinegar

1 tbsp peppercorns

1 bunch of tarragon

3 large free range egg yolks

250g unsalted butter, chopped

1 squeeze of lemon juice

Freshly ground salt & pepper

Method

1.  Boil the vinegar with the peppercorns and tarragon, reduce by half.  Strain and set aside.  You only require 2 teaspoons of the vinegar so let the vinegar cool and then store for the next time.

2.  Heat the butter in a shallow pan.  When it begins to foam remove all the froth and scum with a large spoon.  Leave to cool.

3.  Boil a large pan of water and reduce the heat to a simmer.  Place the egg yolks and 2 tsp of the reduced vinegar into a heatproof bowl that fits over the pan and beat with a large balloon whisk.

4.  Beat vigorously until the mixture begins to produce a foam, but make sure that it does not get too hot.  To prevent this continue to place it on and off the heat whilst you whisk.  The aim is to achieve a golden, airy form.

5.  Whisk in a small ladle of the warmed butter, a little at a time.  Return the bowl to the heat whilst continuing to whisk.  Remove from the heat again and whisk in another small ladle of butter.  Repeat until all the butter is incorporated and it is the texture of thick mayonnaise.  Finally, whisk in a squeeze of lemon juice, salt and pepper to taste.  If the mixture is too thick add a little warm water from the pan.  The sauce is now ready to serve.

Cooks Tips

v  Salt breaks down the yolks if you add it too early, so season your sauce just before serving.

v  If the sauce mixture starts to split or curdle immediately scrape the mixture into a clean bowl and whisk in 1 tbsp of ice cold water, then continue to whisk in the remaining butter.