Homemade Mayonaise
Ingredients
- 1 large egg yolk
- 1 tablespoon lemon juice or apple cider/wine vinegar
- 1 teaspoon Dijon mustard Sea-salt
- 200-300ml olive oil
Method
For this recipe, you can use either a mixing bowl and whisk, a food processor (small bowl) or a hand blender and jug - This is the easiest and best option.
Begin by combining egg yolk, lemon juice/vinegar, mustard and sea-salt until pale.
Gently drizzle in the olive oil while whisking/blending. Or if using a stick blender, add all the oil at once and bring the stick up and down in motion until required texture.
Keep pouring it in until you have the consistency you desire. Taste for seasoning.
I love to add garlic, smoked chilli paste or harissa to this!
Arrabiatta Sauce
Ingredients
- 1 large white onion, cubed - optional
- 4 cloves of garlic, chopped
- 1 red chilli, de-seeded & chopped
- 1tbls tomato purée
- 2 cans chopped tomatoes
- 1/2 tbls balsamic vinegar
- 1/2 tbls honey
- Sea salt & black pepper
Method
Fry the onions on a medium heat for 10mins. You want them clear with a little colour; this makes them so sweet with more depth of flavour.
Add the garlic & chilli to the onions and cook for a further few minutes; make sure the garlic doesn't go brown as it can get very bitter.
Cook the tomato purée in the pan for 1 minute and then pour in the two cans of tomatoes and bring up the heat.
Add in the honey, balsamic, sea salt & pepper.
Once it starts to bubble you can bring the heat back down and leave it on a slow simmer for AT LEAST 20minutes!! Again this is where you get more flavour!
You can blend it for a smoother style. It is ready to serve immediately or store in fridge for up to 4 days or the freezer for a month!
Pork Milanese (In breadcrumbs)
This is a quick and delicious meal. It is traditionally made with veal but I prefer to make it with pork. Usually it is simply breadcrumbs; I have added a little cheese and serving it with my lemon caper butter. In Milan you would commonly see this served with a saffron risotto. I have swapped it out for creamy mash and fresh salad. Also can be made with chicken fillets. And if so, it makes a great base with the arrabiatta above for Chicken Parmigian. Just add mozzarella and parmesan to finish!
Makes four dinners.
Takes 15 minutes
Ingredients
500-600g Pork tenderloin/fillet/steak
- 100g plain flour, add some sea salt
- 2 eggs
- 200g fine breadcrumbs
- 30g parmesan, grated
- 2 lemons
- 60g butter
- 1 tablespoon capers
- Few sprigs thyme
Method
Trim the silver skin from the tenderloin.
Cut into even steaks, either 4 large ones or 8 smaller ones.
Place each steak in between a sandwich bag and bash with a rolling pin until nice and thin.
In a flat bowl, whisk the two eggs and season with salt and pepper.
In another flat bowl, mix the breadcrumbs with the parmesan and zest from one lemon.
Dip a flattened steak into the flour bowl and then into the egg mixture and then the breadcrumb mixture, being sure to coat it fully.
Place a pan over a medium heat and add a knob of butter, and a little oil if needed.
Fry each steak for about 3-4 minutes on each side, repeat until all steaks are cooked
Leave to rest for a minute on some kitchen paper.
Add the remaining butter to the pan, add the capers, juice from 1 lemon and the thyme, warm this up for 1 minute and then spoon over the steaks when serving.
Serve with lemon wedges and your choice of vegetables. I love it with mash and salad or even tomato spaghetti.