Minted Mayonnaise Food

POTATOES WITH MINT MAYONNAISE

Steps:

• Place potatoes in a medium saucepan filled with cold water and 1 teaspoon salt. Bring to a boil, reduce to simmer, and cook until potatoes are tender when pierced with a fork, 12 to 15 minutes. Drain, and let cool at room temperature.
• Prepare mint mayonnaise: Place egg, mustard, lemon juice, and remaining 1/2 teaspoon salt in the jar of a blender; pulse until well combined. With blender running, pour in the oil in a slow, steady stream. The egg mixture will become thick and creamy. Pulse in mint until just combined. Season to taste with salt and pepper. Serve mayonnaise immediately with potatoes, or keep refrigerated up to 3 days.

LAMB BURGERS WITH MINT MAYO AND TOMATO RELISH

Steps:

• For the burgers, put the breadcrumbs, garlic, coriander, mint sauce, onion and salt and black pepper in a food processor. Blend until it's just combined with a fairly coarse texture. Tip into a bowl, add the mince and mix together. Using wet hands, shape into 8 burgers, then place on a baking tray, cover and chill in the fridge until needed.
• For the tomato relish, heat the oil in a saucepan, add the onion and garlic, then cover with a lid and fry over a medium heat for 5-7 minutes, or until soft. Add all the remaining ingredients to the pan, stir, bring to the boil and cook for 2-3 minutes. Season with salt and pepper, then cover again with the lid, reduce the heat and leave to simmer for about 10 minutes.
• For the mint mayonnaise, mix all the ingredients together in a small bowl.
• To cook the burgers, heat the oil in a large frying pan, or alternatively light the barbecue and let the flames flare up and die down. Fry or barbecue the burgers for about 3-4 minutes on each side or until browned and cooked through.
• To serve, slice the buns in half and toast the cut side. Spread one half of each bun with the tomato relish and add a lettuce leaf, a burger, a dollop of mint mayonnaise and a few slices of gherkin before popping on the top half of the bun.

MINTED POTATO SALAD

Steps:

• Boil the potatoes for 15 mins or until, tender, then drain and cool. Stir together the garlic, yogurt, vinegar and sugar with some seasoning, to make the dressing. Can be made to this stage up to a day ahead.
• To serve, mix most of the spring onions and mint into the dressing, then pour it over the potatoes. Stir gently, taking care not to break the potatoes up. Scatter with the rest of the spring onions and mint to serve.

MINTED MAYONNAISE

Steps:

• 1. Combine together.

MINTED RADISH TEA SANDWICHES WITH LEMON MAYONNAISE

Steps:

• In a small bowl stir together mayonnaisse, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.
• Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

MINTED MAYONNAISE

Steps:

• Place the egg yolks in a bowl and use a whisk to mix in the lemon juice, mustard and a little salt.
• Beat continuously, adding minted oil 1 tablespoon at a time until all the oil is incorporated and the mixture is smooth and creamy.
• Minted olive oil instructions.
• bring the oil slowly to temp of 70-80d in a pan.
• If you don't have a thermometer, don't boil it, it is better to be colder than too hot.
• Place the mint in a heatproof bowl and poor the oil over it, mix well and allow to cool.
• Strain oil into a jar and discard the mint.