Mayonnaise sauce- Write ing. & method from TOC book.

Mayonnaise Sauce

Coleslaw Salad-

Ingredients- Cabbage- 100gm, Carrot- 50gm, Capsicum- 50gm, Mayonnaise Sauce- 50gm, Fresh Cream- 25ml, Salt & W.Pepper Powder- To Taste

Method- This salad consists of finely shredded raw vegetables consists of cabbage, capsicum and carrot with mayonnaise dressing.

Firstly, cut all the vegetables into thin shredding and let chill for sometime.

Then make mayonnaise sauce with the salad oil and egg yolk. Add the seasonings.Whisk mayonnaise ,lemon juice/vinegar, pepper and salt together in a bowl until smooth and creamy. 

Mix the sauce gently to the vegetables  so that all of the shredded vegetables is coated with dressing. 

Add fresh cream for the taste.

Check the seasoning and serve cold.

Scotch Egg –

Ingredients-  Boiled egg- 8nos., Mutton- minced- 800gm , Potato(opt,)-200gm , Mustard- Few Pinch, Oil- For fry, Egg white- 3nos., R.flour- 1tbsp, Bread crumb- 500gm, Rosemary herbs- Few Pinch Salt & Pepper powder- to taste.

Method –

1.      Put the first 8 eggs into a pan of cold water and bring to the boil. Boil for 7 to 8 minutes in salted water, then transfer to a bowl of cold water. Once cooled, carefully peel them.

2.  The mutton mince cooked thoroughly by adding fine chop garlic and herb.

3.      Put the minced mutton meat into another bowl with a good mashing of potato, herbs and a pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.

4.      One with a small handful of refined flour, and  beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the mutton balls into an oval-shaped pattie.  Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

5.      Roll the meat-wrapped egg, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the breadcrumbs again for good coating.

6.      Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.

7.      Serve hot by cutting into longitudinally halves.

Scotch Egg

Stewed Vegetable –

Ingredients – Carrot-50gm, Zucchini- 50gm, Potatoes-50gm, Cauliflower-50gm, Bayleaf-1-2nos., Black Pepper Whole-6-7nos., Tomato Puree- 50gm.

1    Method - Heat the oil in a large pan, add the garlic browned it then add tomato puree and cook. Add all the vegetables, cover and fry over a medium heat for 5minutes, so they start to soften.

2.   Pour the stock and, bring to the boil, cover and simmer for 10 minutes until the vegetables are tender. Sprinkle with the chopped parsley. Serve hot with stew.

Baked Potato –

Ingredients – Baby potato- 800gm, Oil-25ml, S&P- To Taste, Thyme& Basil dry herbs- Few Pinch

Method – Firstly, wash the potatoes and make it dry.

Pierce with the fork poke 8 to 12 deep holes all over so that moisture can escape during cooking and marinate it with the oil, salt and pepper with some herbs and leave it on marinating for few minutes.

After then, bake under oven for 1/2 hour and in the mid do check with the knife for its doneness.

Serve hot.

 Baked Potato