BUTTER-FRIED ASPARAGUS WITH BLACK OLIVE & LEMON MAYONNAISE
The subtle flavour of asparagus works really well with salty pairings, as with this salted anchovy, balsamic and black olive mayonnaise
Provided by Tom Kerridge
Categories Side dish, Starter, Vegetable
Time 55m
Number Of Ingredients 14
Steps:
- First, make the mayonnaise. In a food processor, add the whole olives, egg yolks, vinegar, mustard and anchovy, and blend until you have a smooth paste. Slowly add the oil until it becomes thick and glossy. To finish, stir through the chopped olives, lemon juice and cayenne pepper.
- Next, in a pan over a low heat, warm the clarified butter until it melts. Put the flour, beaten eggs and brioche crumbs into three separate bowls. Dip the asparagus stem into the flour, leaving the tip uncovered, then dip it into the beaten egg and finally into the brioche crumbs. Repeat for each spear.
- Turn up the heat until the melted butter is hot. Add four spears of asparagus and fry for 1 min or so - it will cook quickly. Use a slotted spoon to lift them onto a plate lined with kitchen paper. Repeat with the remaining spears. After each batch comes out of the butter, grate over the Parmesan. Serve with the mayo.
Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium
GARLIC AIOLI
This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.
Provided by Jeff and Justine
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.5 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 335.5 mg, Sugar 0.3 g
ROASTED LEG OF LAMB WITH LEMON CONFIT, MUSTARD GREENS, AND BLACK OLIVE MAYONNAISE
Steps:
- Preheat the oven to 350°F.
- Finely chop 6 slices of the confit and transfer to a bowl. Add the oregano and black olives, and mix well. Rub the lamb with the mixture and season with salt and pepper. Add the oil to a heavy-bottomed ovenproof skillet over medium-high heat. Add the seasoned meat, fatty side down, and reduce the heat to medium. Sear the meat until it has browned on the bottom. Scoop up any rub mixture that falls off the meat during cooking and place evenly back on top of the meat. Once the meat has the desired color, baste with the rendered fat and transfer to the oven, uncovered. Roast for about 35 minutes, until it has an internal temperature of 125°F. Remove and transfer the meat to a plate to rest for 10 to 15 minutes. Discard any excess oil from the skillet and set aside.
- Place the skillet back on the stove over medium-high heat and add the mustard greens. Season with salt and pepper and stir for 1 to 2 minutes, until the greens start to wilt. Add the juices that have collected on the plate with the resting meat. Wilt the greens for another minute or so until they have absorbed the juices, and remove from the heat.
- With a sharp knife, slice the meat as thin as possible. Slice the ciabatta rolls in half and evenly spread the mayonnaise on the bottom halves. Top the mayonnaise with the meat, followed by the remaining confit and the mustard greens. Drizzle any remaining juices from the meat on top of the greens. Close the sandwiches, cut into halves, and serve.
BUTTER-FRIED ASPARAGUS WITH BLACK OLIVE & LEMON MAYONNAISE
The subtle flavour of asparagus works really well with salty pairings, as with this salted anchovy, balsamic and black olive mayonnaise
Provided by Tom Kerridge
Categories Side dish, Starter, Vegetable
Time 55m
Number Of Ingredients 14
Steps:
- First, make the mayonnaise. In a food processor, add the whole olives, egg yolks, vinegar, mustard and anchovy, and blend until you have a smooth paste. Slowly add the oil until it becomes thick and glossy. To finish, stir through the chopped olives, lemon juice and cayenne pepper.
- Next, in a pan over a low heat, warm the clarified butter until it melts. Put the flour, beaten eggs and brioche crumbs into three separate bowls. Dip the asparagus stem into the flour, leaving the tip uncovered, then dip it into the beaten egg and finally into the brioche crumbs. Repeat for each spear.
- Turn up the heat until the melted butter is hot. Add four spears of asparagus and fry for 1 min or so - it will cook quickly. Use a slotted spoon to lift them onto a plate lined with kitchen paper. Repeat with the remaining spears. After each batch comes out of the butter, grate over the Parmesan. Serve with the mayo.
Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium
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