Archive for the ‘Mayonnaise’ Category

Steak Tacos with Chipotle Pepper sauce

August 11, 2017

Crispy Duck Coleslaw and Fennel Soup (Tom Kerridge)

March 7, 2017

Chorizo and Red Pepper Sandwiches with Pomegranate Relish and Aioli

July 27, 2016

Chorizo and Red Pepper Sandwiches with Pomegranate Relish and Aioli Chorizo and Red Pepper Sandwiches with Pomegranate Relish and Aioli 2

Sticky Sausage and Potato Salad

November 5, 2015

Sticky Sausage and potato salad

Chunky Fish Cakes (Bill Granger)

October 2, 2013

Chunky Fish Cakes (Bill Granger)

Tuna Nicoise Fishcakes

September 27, 2013

Tuna Nicoise Fishcakes

Brilliant Burgers (Jamie Oliver)

September 4, 2013

Brilliant Burgers (Jamie Oliver)

Smoked Trout Cakes with Tartare Sauce (Prue Leith)

March 20, 2013

Smoked Trout Cakes with Tartare Sauce (Prue Leith)

Roast Beef And Potato Salad

October 25, 2012

 

Perfect Coleslaw (Felicity Cloake)

October 24, 2012

Serves 4

¼ medium white cabbage
¼ medium red cabbage
2 medium carrots
1 tsp salt
1 tsp caster sugar
1 tbsp white wine vinegar
5 tbsp good mayonnaise (preferably homemade)
1 tbsp creamed horseradish, or to taste
2 spring onions, finely chopped

1. Cut the woody core from the cabbage quarters and then shred them as finely as you have the patience for. Peel the carrots and then use the peeler to cut them into long thin slices. Shred these into strips, and put them, along with the cabbage, in a colander. Add the salt, sugar and vinegar, toss together, and leave in the sink to drain for an hour.

2. Meanwhile, make your mayonnaise. Mix in the horseradish to taste. Press down the vegetables to squeeze out any excess liquid, then tip into a bowl and add the spring onion. Spoon in the mayonnaise and toss together, then serve.