Posts Tagged With: Mayonnaise

Dragon’s tongue beans with basil aioli

Herby? Garlicky? Yup, ticks all the boxes… yum yum yum! Hooray for mayonnaise! You can use any long beans for this – we were juts lucky to have a few brightly coloured Dragon’s Tongue beans to use alongside some runner beans.

Fresh from the garden: Dragon’s tongue beans (and other long beans) lemon, eggs, basil, garlic
Recipe source: Melissa
Serves: 2 as a side dish


  • Small saucepan and lid
  • Colander
  • Salad spinner
  • Scissors
  • Bowls – large, small
  • Chopping board & knife
  • Citrus juicer
  • Garlic press
  • Stick blender & cup
  • Measuring – jug, ½ cup, tablespoon, teaspoon
  • Serving bowls

  • A handful of dragon’s tongue beans
  • Cooking salt
  • A small handful basil
  • 1 juicy lemon
  • 1 small garlic clove
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • 1/2 cup rice bran oil
  • Flaked salt & black pepper

What to do:

  • Fill up the saucepan with cold water, put the lid on and set to boil.
  • Wash and drain the beans, then snip off the stalk end.
  • When the water in saucepan is boiling, add a teaspoon of salt and the whole beans. Cook the beans for 3 minutes, then drain and refresh in a bowl of cold water. Drain again.
  • Meanwhile for the aioli, pick the basil leaves, wash them well, spin them dry and finely snip with scissors into 5mm ribbons.
  • Cut the lemon in half and juice a half.
  • Smash the garlic clove, peel it and squeeze it through the garlic press.
  • Carefully separate one egg and reserve the yolk in a small bowl.
  • Into the stick blender cup add the whole egg, the egg yolk, the mustard and a teaspoon of lemon juice. Whizz together until all is combined.
  • Measure the rice bran oil, then get a friend to help super-slowly stream in the oil into the egg mixture while you are whizzing (this takes a few minutes so don’t rush it).
  • To make this mayo into an aioli, slowly add in another teaspoon of lemon juice, the pressed garlic, the chopped basil and a good sprinkle of salt and pepper. Blend until smooth. Taste and check if it needs any more lemon juice or salt and adjust if needed.
  • Divide the beans among serving plates and drizzle the mayo over one end of each plate and serve.
  • Any spare aioli can be stored in an air-tight glass jar in the fridge for 3 days.

Notes: What is aioli? Why is it different to mayonnaise? What else could you serve it with? What could you make with the leftover egg whites?


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Lettuces, rocket and radish salad with poached eggs and tarragon mayo

The list of ingredients we can add to a salad is endless… here we base our salads on salad leaves, fresh herbs and then seasonal additions. This one is a favourite with just-poached eggs and a wonderfully creamy dressing. We always try to have a salad on the table for every meal – I find at the beginning of new year the children are reluctant to eat lettuce leaves or radishes, but that changes as they become used to seeing the bowls on the table, and the difference of ingredients according to the seasons…

Perfect yolky salad!

Fresh from the garden: Lettuces leaves, rocket, eggs, cucumber, radishes, tarragon, chives, oregano, thyme, marjoram, parsley
Recipe source: Melissa
Serves: 6 or 24 tastes

  • Bowls – 2 large, 1 medium, 2 small
  • A salad spinner
  • Tea towel, kitchen paper
  • Chopping boards & knives
  • Peelers
  • Mandoline
  • Non-stick frying pan
  • Slotted spoon
  • Stick blender & cup
  • Measuring: jug, teaspoon, ½ teaspoon
  • Scales
  • Mezzaluna
  • Citrus juicer
  • Serving bowls


  • 4 freshest free-range eggs
  • A bunch of salad & rocket leaves
  • A handful of herbs
  • A few garnishing flowers
  • A cucumber
  • Some radishes

For the tarragon mayonnaise:

  • 50g landcress
  • 1 large sprig tarragon
  • 1 extra egg
  • ½ teaspoon flaked salt
  • 1 small clove garlic
  • 1 level teaspoon mustard powder
  • 120ml rice bran or veg oil
  • 25ml olive oil
  • 1 teaspoon white wine vinegar
  • ½ a lemon
  • Freshly milled black pepper

What to do:

For the salad:

  • Fill up the 2 big bowls with cold water & wash the salad leaves in several changes of water. Spin dry and wipe the bowls dry.
  • Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • Fill up another bowl with water and wash the herbs and small garnishing leaves. Spin dry and  pick leaves, discarding stalks into compost.
  • Pick the petals from the flowers and reserve in a small bowl with the garnishing leaves.
  • Chop the herbs and keep separate in their own small bowl.
  • Wash the cucumber and peel if spiky. Slice into mouth-sized pieces.
  • Wash the radishes and trim any roots and stalk. Slice into smaller pieces or chunks – or even better, use the mandoline to carefully slice super-thin discs.

To poach the eggs:

  • Fill a medium-sized frying pan with water to a depth of approximately 4cm, then heat it to a temperature just sufficient to keep the water at a bare simmer.
  • Then break the eggs into the simmering water, one at a time until they’re all in, and let them cook, uncovered, for 2 or 3 minutes. Fill a large bowl with cold water.
  • The eggs are done when the white is no longer wobbly, then use a draining spoon to lift them from the water and transfer them to the bowl of cold water until you are ready to use them.

For the sauce:

  • Wash, spin dry and separate off the landcress leaves and discard any tough stalks into the compost.  Wash & spin dry the tarragon. Pick the tarragon to yield about 1 tablespoon leaves.
  • Squeeze the lemon half to yield ½ teaspoon lemon juice. Peel the garlic clove & finely chop. Wash & dry the chives and snip finely.
  • Now break the extra egg into the cup of the stock blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, then blitz to blend these together.
  • Now mix the oils in the jug and ask a helper to pour it in a thin trickle into the cup whilst it’s blending. When all the oil is in, add the vinegar, lemon juice, watercress and tarragon leaves, then blend again until the leaves are quite finely chopped.

 To serve:

  • Take the lettuce from the fridge and chop or tear into mouth-sized strips. Pop them into a big bowl, then add the spring onions and herbs & drizzle about a teaspoon of olive oil, a teaspoon of white wine vinegar  & a sprinkle of flaked salt over the whole lot.
  • Using your hands, turn the leaves to coat in the dressing and then divide the lot among your serving bowls.
  • Spoon an egg at a time out of the water and dry off with some paper towel or a tea towel, and then carefully arrange one egg on each salad.
  • Drizzle the mayo over the top of each salad, followed by a sprinkle of a few of the snipped chives and the flowers and serve immediately with tongs or service cutlery.

Notes: What is mayo short for? What other salad dressings could you use? Why do we need to wash the leaves so well? Why do we roll the leaves up to put them in the fridge? When would you need to use vinegar to poach the eggs? Why do we reserve the cooked eggs in cold water?

Eggcellent salads!

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Luxury potato salad

Fresh from the garden: Potatoes, corn, chives, coriander, mint, spring onions

Recipe source: Melissa


We’re enjoying some slightly warmer weather – hurray! Whether in the park at a picnic, or at home with a BBQ this salad is always a winner – and especially with this luxurious mayo.


  • Scrubby brush
  • Large saucepan
  • Chopping board & knife
  • Measuring tablespoon, teaspoon
  • Salad spinner, paper towel
  • 2 medium bowls
  • Garlic press
  • Tea towel
  • Measuring jug
  • Electric whisk, 2 beaters
  • Glad wrap
  • Colander
  • Metal spoon
  • Serving bowls

  • 2kg chat potatoes
  • 2 corn cobs
  • 2 sprigs mint
  • 8 spring onions
  • A small handful parsley
  • 12 chives
  • A small handful coriander
  • Flaked salt


  • 2 large eggs
  • 1 garlic clove
  • 1 heaped teaspoon English mustard powder
  • Cooking salt & black pepper
  • 275ml Rice Bran or peanut oil
  • White wine vinegar

What to do:

  • Wash the potatoes well, using a brush if needed, and cut any larger ones in half or quarter. Put them all into the large saucepan, cover with cold water and set to boil.
  • Strip the husks from the corn cobs, wash and wipe dry and then carefully slice off the kernels.
  • Wash the mint and add to the potatoes with a tablespoon of cooking salt. Once the water is boiling, check to see if tender after about 15 minutes. In the last minute of cooking, add the corn kernels.
  • Meanwhile make the mayonnaise (see over for recipe) and wash the remaining herbs and spring onions and dry well. Pick the herbs and finely chop; remove the outer layer of spring onion (discarding it) and chop into slices about half the size of the nail on your little finger.
  • When the potatoes & corn are tender, pour out into a colander and drain. Shake to remove excess water and turn back into the warm saucepan, immediately adding the mayonnaise and spring onions. Using the metal spoon, carefully turn the warm mixture so that all is covered. Taste for seasoning and add if needed.
  • Just before serving, sprinkle over the chopped herbs and turn out into serving bowls.


  • Separate the eggs and put the 2 yolks into a medium bowl reserving the whites for another use.
  • Crush the garlic clove and add to yolks with the mustard powder and a teaspoon of white wine vinegar.
  • Season with a level teaspoon of salt and a few twists of freshly milled pepper, and mix well together. Place the bowl onto a folded damp tea towel to steady.
  • Measure the rice bran oil into a jug, and using the electric whisk in one hand, add just only one drop of oil to the egg mixture, and whisk that in. Keep adding just one drop at a time, mixing in well after each addition.
  • As soon as it begins to thicken, begin to add the oil in larger drops.
  • When about half the oil is in you can begin pouring in the oil in a thin, steady trickle – whisking the whole time.
  • When it’s all in, taste and season with salt and freshly ground black pepper and, if it needs it, a little more vinegar to taste. Cover with wrap and chill until the potatoes are ready.


  • There is a risk home-made mayonnaise will curdle or split if you add the oil too fast, too soon. If that happens, just put a fresh yolk into a clean bowl, add the curdled mixture to that, drop by drop, and then carry on with the remainder of the oil as if nothing had happened.

Notes: What does to curdle mean? What is a chat potato? Why do we start cooking the potatoes in cold water?

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