Artichokes and dipping sauce make a simple appetizer for your summer gathering. Artichokes with Butter and Garlic Mayonnaise
Prepare artichokes by removing the stem and cutting off the top 1/3 – 1/4 of the artichoke Using a kitchen shears or sturdy scissors‚ snip the top pointed tips off the remaining leaves. Have a large bowl of cool water with 1/4 cup of lemon juice ready to put the prepared artichokes in so that they won’t brown before cooking. Prepare the remaining artichokes.
Fill a pot 1/2 full of water‚ add sliced lemons‚ garlic‚ salt and pepper. Bring to a boil. Place artichokes in boiling water‚ cover‚ and allow to boil for approximately 20–25 minutes. The artichokes will be done when a fork is easily inserted into the center. Remove the choke (center of artichoke) before serving.
While the artichokes are cooking‚ prepare the butter sauce by simply melting butter in the microwave for the butter sauce. Refrigerate until ready to serve with butter sauce and Garlic mayonnaise.
Use as a dip with carrot and cucumber batons. It is great added to a burger or spooned onto a jacket potato.
Perfect for barbecues. Packed with flavour, this recipe is absolutely mouthwatering.
Mix the blue cheese mayonnaise with the chives, and refrigerate. Cut the chicken thighs and 2 streaky bacon rashers into pieces, then blend in a food processor until coarsely chopped.
Heat the oil in a frying pan, add the garlic and shallot and cook for 1–2 minutes until softened. Cool and add to the chicken mixture, along with the tarragon and breadcrumbs. Season and mix well.
Divide into four and, working with floured hands, shape into burgers. Grill the remaining 4 streaky bacon rashers over a medium heat for 8–10 minutes until crisp, and barbecue or grill the burgers over a medium heat for about 15 minutes, turning once, until tender and cooked through.
Toast 4 wholegrain rolls on the barbecue or under the grill. Arrange salad leaves on one half of each bun. Top with a chicken burger, a spoonful of blue cheese mayonnaise and a bacon rasher, and the other half of the bun.
Great as a spicy dip.
The tastes are kept simple by using fresh tuna and just enough spicy mayonnaise sauce to lift the tuna's flavour. When making hand rolls, buy the highest quality nori (Japanese edible seaweed) you can afford because the nori is such a dominant part of a hand roll's taste and texture. Although nori is sold roasted, we always re-roast the nori just before using it up and refresh its flavours. Serves 4
Prepare the mayonnaise by stirring together the hot chilli mayonnaise and hot sesame oil in a bowl.
Add the diced tuna to the bowl, turning it over to coat it well. Refrigerate the tuna if you are not using it right away.
Cut the nori sheets in half, forming 4X7 inch half sheets.
Place a half sheet of nori in the palm of your left hand, shiny side down. Dip your right hand into a bowl of vinegared water and then tap your fingers on a damp towel to remove excess water. Place about 1/4 cup sushi rice on the nori, toward the top portion of the nori, patting the rice out on a diagonal, from the top area of the nori toward the heel of your palm (see illustration on page 90 of Sushi for Dummies).
Spoon one–fourth of the spicy tuna mixture onto the rice. Fold the bottom left corner of the nori over the fillings and then continue rolling to the right until you have a cone shaped roll. Make 3 more hand rolls, following these instructions. Serve immediately with soy sauce as a dipping sauce, and pickled ginger to cleanse the palate.
Perfect accompaniment to Trout, Mullet or white fish dishes. Serves 2
Place 2 Trout fillets in two separate sheets of foil, squeeze some lemon juice over each and garnish with salt and pepper. Place on a baking tray and oven cook at 180 degrees for approx 15 to 20 minutes (depending on the size of the trout fillet), serve with steamed mange tout, asparagus, carrots and broccoli and tarragon and lime mayonnaise.
This succulent aged beef on the bone is served with potatoes sautéd in goose fat, fried cep mushrooms and rich bearnaise sauce to produce a true carnivore classic.
Serves 6
To make the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet.
To make the cucumber–dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.
To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if using.
Serves 4
Place sirloin steaks over a medium grill or bbq. Grill uncovered for 13 to 15 minutes (for medium) turning occasionally.
Meanwhile mix the mayonnaise with 1 tablespoon of balsamic vinaigrette in a small bowl. Combine the greens and 3 tablespoons of balsamic vinaigrette in a large bowl. Cut the bread into lengthways down the middle.
Cut the beef into ¼ inch thick slices, arrange greens on the bottom half of the bread, place the beef over the top and then spoon over the mayonnaise mixture, place the bread on top and cut into 4 equal size chunks and serve.
This is the traditional sauce for white fish and particularly breaded or fried fish dishes. Breaded Haddock (or Founder)
Remove the crusts from the white bread and then shred the bread in a blender. Mix the parsley, thyme, salt and pepper into the shredded bread. Spread the bread onto a large plate, dip the fish into the melted butter and then pat onto the breadcrumbs. Place the fish into a dish or pan and bake at 220 degrees for 5 minutes, baste with lemon juice and then reduce heat to 190 degrees and bake for 10 to 15 minutes more until the fish is cooked.
Serve with steamed fresh vegetables and tartare sauce.
This sauce is warmable and so can be served hot or cold. It is perfect with freshly steamed or oven baked asparagus, garnished with salt and pepper. Alternatively it is very good with baked salmon, trout or crab cakes to name but a few. Ultimately Hollandaise is the sauce for Eggs Benedict:
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