Mayoneasy...

I have always avoided making mayonnaise, which incidently is probably my favorite thing on earth, because it always gave off that edge of being more hassle than it was worth!

Since making some myself, I have of course changed my mind, although still have yet to make regular mayonnaise, my foray into the flavoured mayo front is a successful one.

It isn't hassle, it isn't difficult, its well worth it and guarantees lots of those invaluable Mmmmms from loved ones! 

Tarragon Mayonnaise for Steak

You'll need

2 Egg yolks, beaten

1 tbs White wine vinegar

200mls Sunflower oil

1 clove of garlic

1 tsp Salt

1 tsp pepper

A handful of tarragon, chopped finely.

Method

Whisk the eggs and the vinegar together, I use an electric whisk for this.  Add about a teaspoons worth of oil and whisk like mad, until it begins to thicken and then drizzle the oil in while whisking away. The mixture will begin to mayonnaise-ify, get thicker and paler.

When you are happy with the consistency, taste it, add your salt and your pepper.  Add the garlic and the tarragon and if you have it handy, a squeeze of lemon juice.

Serve dolloped on hot steak slices in a baguette!! Delish!

Egg Sandwiches with Scallions

(Bills absolute favorite)


Egg mayonnaise is one of the nicest sandwich fillers isn't it?



My tip is if you leave the eggs just cooked so the yokes run a little bit through the mayonnaise... I add chopped cherry tomatoes and thinly sliced scallions and lots of Hellmans mayonnaise. Salt and pepper of course thrown in at the end.



I spoon this onto fresh baked buttered bread and sometimes sprinkle a little cheddar cheese on top. Just a perfect tummy filler served with cups of milky tea in between rain showers!

Leftovers, Leftovers, Leftovers

So, due to my eyes being bigger than our collective stomachs, there was over half the leg of lamb left even after the huge dinner on sunday and a lunch of it yesterday!

I have to say two words now... don't forget them... Mint mayonnaise...

If you never try anything I suggest here on this blog please try it. Those of you who have will understand me completely. It really is the most luxurious taste combination and a must, an absolute must, when faced with leftover lamb.

Just mix a spoon of mint sauce (mint, sugar, malt vinegar)and add to a large dollop of hellmans mayonnaise....

Eat with a side dish of lamb or potatoes with tomatoes and bread.

If you still have lamb left, which we did - I really did buy enough for a small army - there is the must do inevitable cliche... at christmas, easter... it is inevitable....

Leftover Curry

You'll need

Leftover meat

Leftover vegetables if any

1 tin chopped tomatoes

1 onion

1 chili

1 clove garlic

handful of coriander

1 tsp curry powder

100mls cream

Method

Fry the onion until soft. In a mini chopper (or on a mezzaluna) chop the herbs, chili and garlic together until in tiny pieces. Add to the onions. Pour on the tin of tomatoes. Stir in the curry powder.

Add the cooked meat and vegetables to the sauce. Simmer on low heat for about five minutes.

Stir boiled rice with boiled couscous and serve with the curry.

So that was our lamb used up! Nothing left but some gristle and some bone! And I can tell you there was someone else who was very very glad of it!