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
¼cup 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.
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