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Mayonnaise
Makes ¾ cup
2 egg yolks
1 teaspoon dry mustard
2 tablespoons white vinegar
Salt and white pepper to taste
1 cup light olive or vegetable oil
1. Place egg yolks, mustard, vinegar,
salt and pepper into blender jug.
2. Process on ‘LOW’ Speed for 10 to 15
seconds or until well combined.
3. Using ‘HIGH’ Speed, open inner cap
and slowly pour in oil while blender is
running, process for 1 minute or until
the mixture thickens.
Mayonnaise variations:
4. Garlic: Add 2 cloves garlic, peeled and
chopped to the egg yolk mixture.
5. Herb: Add ½ cup chopped mixed fresh
herbs (such as basil, chives, parsley,
thyme) to the prepared mayonnaise.
Caesar Dressing
Makes 1 cup
1 clove garlic, peeled
4 anchovy fillets, drained
1
⁄3 cup grated parmesan cheese
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ cup fresh lemon juice
½ cup light olive oil
Freshly ground black pepper
1. Place all ingredients into blender jug.
2. Using ‘HIGH’ Speed, process for 1
minute or until all ingredients are well
combined and mixture is creamy.
Tandoori Chicken
Serves 4 – 6
2 tablespoons oil
1 onion, quartered
4 cloves garlic, peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons paprika
2 teaspoons cayenne pepper
1 teaspoon salt
125g natural yogurt
Rind and juice of 1 lemon
2 tablespoons sugar
6 to 8 chicken thigh fillets
1. Fry onion, garlic, spices and salt in
oil until fragrant and onions have
softened. Allow to cool.
2. Place onion mixture into blender with
yoghurt, lemon rind, juice and sugar.
Process on ‘LOW’ Speed for 1 minute.
3. Arrange chicken fillets in a shallow dish
and coat well with tandoori mixture.
4. Cover and allow to marinate in
refrigerator for at least 2 hours
before cooking.
5. Barbecue or cook in a hot oven
(200ºC) until well browned and
chicken is cooked through.
Recipes continued