Friday, 6 July 2012

home-made rosemary oven chips with four summery sauces

...with my visit to Chapman’s Fishcakes still fresh in my mind and the long summer days ahead...ahem... I thought I’d create a few special sauces that not only compliment the fabulous fishcakes but will also sit well on any barbecue dinner table and whilst the thought of making your own mayonnaise may sound rather scary and a tad laborious it is in fact so simple and once you’ve tried home-made I can promise you, you’ll never go back to shop bought!... i’ve also made some wonderful oven-chips roasted with rosemary for a wonderfully fresh herby kick which will make the perfect accompaniment to any fish dish.

A Classic Mayonnaise
2 large free-range egg yolks
1 teaspoon mustard powder
1 teaspoon salt
black pepper
10ft oz groundnut oil
white wine vinegar

you will need a large bowl and an electric balloon whisk

- place the egg yolks, mustard powder, salt and pepper into a large bowl and gently fork together
with the whisk on a medium speed add a single drop of oil and whisk in thoroughly

- add another drop and whisk in – continue this way until half the oil is gone and you have a sauce that is beginning to thicken

- at this stage add a tablespoon of white wine vinegar and whisk in to loosen the mixture - now you can speed up the process

- with the whisk on medium add the rest of the oil in a thin, steady stream until you have a wonderfully rich, thick mayonnaise – you may need to add a drop or two more of vinegar to loosen the mix.

A Punchy Olive-Oil Aioli
This uses exactly the same technique as the mayonnaise but you should add 4 cloves of crushed garlic to the eggs at the start.  For a sauce that is really flavoursome you can use extra virgin olive oil instead of groundnut oil.

A Terrific Chunky Tatar Sauce
Half the home-made mayonnaise as above
2 heaped tablespoons of finely chopped gherkins
2 heaped tablespoons of chopped capers
1 tablespoon of finely chopped salad onions
2 tablespoons of chopped parsley

Again this uses the classic mayonnaise as a base then you simply stir in the rest of the ingredients.

A Sweet Chili Sauce
2 garlic cloves - crushed
5 red chilli’s
1 tablespoon of light soy sauce
4oz caster sugar
100ml rice vinegar
100ml water

- finely chop the chilli and add it along with the garlic to a pestle and morter where you should crush them together until you have a rough paste

- add this to a sauce pan with the rest of the ingredients

- bring to the boil and let it boil for 5 mins or unti it reduces to a syrupy consistency

- set aside till cool

Oven-Roasted Rosemary Chips
5 medium potatoes – ive used some wonderful new potatoes with the skin on – the type that only need a gently scrub before using
4 tablespoons olive oil
1 teaspoon of fresh rosemary

- scrub the potatoes and then cut them into rough chip shapes

- place them in a pan and boil them for 4-5 mins until just soft

- drain and then pour the oil, rosemary, salt and pepper into the pan with the potatoes

- place the lid back on a shake the pan, gently bashing the potatoes

- place them onto an oven-proof roasting tin and roast for 25 mins or until golden

eat and of course enjoy



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