feast from the fridge

We are in our holiday home for three weeks (hurrah!) with a bonanza of veggies and salad given by friends and neighbours,  so I  have decided to be creative with these lovely gifts;

broad bean and bacon salad with warm bacon vinaigrette (pop the lightly boiled beans from their jackets, fry the bacon in its own fat til crispy and chop then add vinaigrette to the pan, swirl and combine)

courgette cakes (grated courgette  squeezed in a tea towel then combined with grated cheese and a little flour plus garlic or herbs or spices as you choose and fried in pan til golden)

nearly nicoise (runner and/or french beans lightly boiled combined with hard boiled eggs, tom puree, bacon bits or tuna and capers or cornichons only if your vinaigrette isn’t punchy enough)

rhubarb fool-ish (rhubarb stewed with orange juice or elderflower cordial – home made of course – when cool stirred into greek yoghurt or whipped cream or cold custard)

roast beetroot (whole clean roots loosely wrapped in foil and sprinkled with garlic and oil, baked for 30 mins and left to cool before slipping off the skins) gret hot as a veggie and cold when diced with cheese

phew! fridge nearly ready for the next instalment …

chinese style plum sauce

imageIngredients

  • 10 medium plums
  • 2 cloves garlic chopped
  • 1/2 onion finely chopped
  • 1 dessert spoon ginger, powdered or fresh
  • 1/4 cup soy sauce, I used white vinegar and soy dipping sauce instead
  • 1 tablespoon sweet chili sauce, mine was a hot version

Cooking Directions

  1. remove stones from plums.
  2. Mix plums in a saucepan with  the other ingredients
  3. Heat on medium for 20 minutes, stirring occasionally.
  4. Blend well with an stick blender and add water to thin if desired.
  5. Store in jar in the fridge                                                                                                                    version inspired by ‘eat richly even when you’re broke’, food.com, epicurious and others

super quick mayonnaise

Screen Shot 2016-08-15 at 10.42.16I had to stand in and do a slot at our food event so I was given this ‘bombproof’ recipe to make good mayonnaise using an electric stick blender. It works (even on a hot day, in front of an audience) and is tasty too. Apparently it originated with Masterchef Australia’s Gary Mehigan

2 eggs
1 tbsp of mustard – I used dijon but recipes suggest wholegrain
2 tbsp of white vinegar – again some people say white balsamic
pinch of salt
500 ml sunflower oil (approximately)

Add mustard to eggs in bowl – no need to separate – add salt and vinegar plus a dash of oil then blend for about 10 seconds. (The beauty of this is that you don’t spend time trickling oil in gradually, it won’t split if you are generous with even the first dash of oil). Add further slugs of oil until the mayonnaise is the consistency you want. If it gets too thick you can thin it with lemon juice, vinegar or even water.

Option: add in chopped herbs or spices even sweet chili sauce etc.