English Salad Cream Food

ENGLISH SALAD CREAM

Steps:

• Prepare an ice-water bath; set aside. Put all ingredients into a blender, and blend until well combined.
• Transfer mixture to a heatproof bowl set over a pan of simmering water. Whisk until mixture coats the back of a wooden spoon, 4 to 5 minutes. Continue to cook, whisking, 3 minutes.
• Pour mixture into a bowl set in the ice-water bath. Let stand, stirring occasionally, until completely cool.

CLASSIC ENGLISH SALAD CREAM - OIL FREE SALAD DRESSING

Steps:

• To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge, so it's pointless making a huge batch.).
• Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them.
• To the egg yolks add a teaspoon of English or Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don't want the sauce too thick or too runny.
• When you think it's nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
• Of course if you don't want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
• Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches, salads, dips, dressings etc.

SALAD CREAM

Steps:

• Put all ingredients, with pepper (to taste) into a pan and whisk together until blended. Heat gently, whisking all the time until the mixture thickens.
• Pour into hot sterilized jars or bottles and seal.
• Variations~ Add either tomato paste, anchovy sauce, curry powder, chopped hard boiled eggs etc for any flavouring of your preferred choice.
• Add any chopped herbs which compliment the food being served. E.G. Add Tarragon for chicken, Basil for pasta.
• Add chopped capers, gherkins, parsley, tarragon and chervil to make a tartar type cream to serve with fish.

ENGLISH SALAD DRESSING

Steps:

• Combine all dressing ingredients in the blender or food processor; process until smooth and creamy.

FULL ENGLISH SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. On a deep baking tray arrange the tomatoes, then mushrooms, bacon coils and sausages in lines. Season the veg and drizzle them with ½ tbsp of the oil. Bake for 35 mins, turning sausages and bacon once. Remove from oven when the meat is cooked through, the sausages have browned and the bacon is crisp.
• Meanwhile, make the dressing by mixing 1 tbsp oil with vinegar and mustard.
• Fry the eggs in the remaining oil, in a non-stick pan, cooking to your liking. Assemble the salad by placing a handful of leaves on each plate. Slice the sausages and arrange with the tomatoes, mushrooms and bacon on top of the leaves. Drizzle with dressing. Place a couple of baguette slices in the middle of the salads and lay eggs on top.