13 December 2007
LEMON MAYONNAISE - a golden bowl of sunshine
Beat in the following order until desired taste and consistency is acquired:
4 yolks of Swampy Marsh's free range eggs, from hens who rummage at their leisure in paddocks in Warrnambool, Victoria.
Third of a teaspoon of Keens powdered mustard
A splash of tarragon vinegar
A thin stream of light olive oil
A thin stream of Extra Virgin Olive oil
Salt & white pepper to taste
A thin stream of Lemon Cold Pressed Extra Virgin Olive Oil from The Olive Grove, Mc Claren Vale, South Australia
Mix velvety Lemon Mayonnaise with boiled locally grown, new season's Trent potatoes, capers and a chiffonade of parsley; season. Serve with floured, pan seared fish or a rare Black Welsh Porterhouse steak, horseradish, watercress and chargrilled asparagus.
Serve the next day with hot griddle cakes made with Swiss Brown Mushrooms, spinach, a fine dice of onion and Katanji lamb Kabana, fresh garden herbs, topped with crisp Gypsy Pig, Saddleback free range streaky bacon.
Use remaining egg whites to make a Dark Chilli Chocolate and Cointreau Souffle to taunt your neighbours with the smell.