Condiment Crazy


Condiment Crazy

Lemon and Dill Mayonnaise - 

75ml olive oil, 75ml vegetable oil, 2 egg yolks, zest of 2 lemons, juice of half a lemon, a pinch of salt

Whisk the egg yolks and add the oils in drop by drop, constantly whisking until a thin creamy consistancy is acheived. Pour in the remaining oil again whisking constantly until a thick glossy texture is acheived. Add lemon zest, juice, salt and dill. Mix to combine.

Curry Sauce - 

1 large chopped onion, 2 finely chopped garlic cloves, 1 tsp. ground cumin, 1/4 tsp. chinese five spice, 2 tbsp. dark soy sauce, 3/4 tbsp. curry powder, 3 tbsp natural yoghurt, 1 tsp. sugar, pinch of salt and pepper to season

Puree the onion and garlic together in a food processor. Add to a saucepan with the cumin, five spice, soy sauce, curry powder and 250ml water, bringing to the boil then simmering for 15-20 minutes. Remove from heat and add in yoghurt, salt, pepper and sugar.

Mushy Peas - 

300g frozen peas, 4 tbsp. double cream, 1 tbsp. butter, 1/2 tsp. salt, 1/2 tsp. black ground pepper

Add peas to boiling water and cook on a medium heat for 3 minutes. Drain and add to a food processor with the cream, butter, salt and pepper and blend

Tartar Sauce - 

1/2 cup mayonnaise, 1/2 chopped pickles, 1 tsp. capers, 2 tsp. dijon mustard, 2 tsp chopped shallots, 2 tbsp. chopped spring onions, 2 tsp. lemon juice, pinch of salt and pepper

Mix all ingredients well in a bowl and chill until ready to serve

Tomato Ketchup -

1 cup of chopped tomatoes, 2 tsp. brown sugar, 2 tsp. apple cider vinegar, 1 1/2 tsp. salt,1 tsp. paprika,1 tsp worcestershire sauce

Put all ingredients into a large saucepan and boil for 10 minutes, reduce to a medium heat for a further 10 minutes. Remove from heat and once cooled blend in a food processor until smooth