Steamed veggies with poached egg & mayo
Today I’ve added some powdered tumeric to my homemade mayo as I try to get more spice into my life. Using this miracle spice helps with inflammatory processes and happily I can say It helped me overcome tendinitis in my wrist when used synergistically with mega doses of fish oil, now I don’t just take it as a supplement, I try to incorporate it into my cooking!
Simply steamed rainbow chard, beet greens, red cabbage & sweet potato.
Perfect for ANYTHING: Perfect Homemade Mayonnaise⠀
Yield: 1 cup⠀
3 egg yolks⠀
4 tablespoons lemon juice⠀
1¼ teaspoons Dijon mustard⠀
¼ teaspoon dry mustard⠀
¾ teaspoon salt⠀
⅛ teaspoon black pepper⠀
¾ cup neutral vegetable oil*⠀
1. In the bowl of a food processor fitted with the metal blade, combine the egg yolks, lemon juice, Dijon mustard, dry mustard, salt, and black pepper.⠀
2. Process these ingredients for approximately 2 minutes, until the yolks are thick and sticky.⠀
3. Continue to process, adding the oil in slow streams through the opening in the top of the processor, making sure that each stream of oil is fully incorporated before adding more. When all the oil has been added, the mayonnaise should be thick, luxurious, and fully emulsified.⠀
* I almost always use a plain, neutral vegetable oil like Wesson when making mayonnaise. Canola oils and olive oils are way too pungent. There are many varieties of plain vegetable oils to choose from, so use the one you're most comfortable with.
If you're firing up the #BBQ this #weekend , why not try your hand at our #gourmet#burger#recipe using #fresh#beef#steak mince from our butcher, on offer at only 5/kg until Monday! & if you enjoy a smooth & spicy #redwine , our wine buyer Victoria recommends teaming it with Booths Gran Norte Rioja Reserva, suitable to enjoy with any BBQ meat & recently awarded a silver medal by the International Wine Challenge®. As a bonus it's also included in our 3 for 2 wine event! Recipe > For the Burger: 400g Booths minced beef,
1 medium onion, finely chopped,
1 tbsp olive oil,
1 garlic clove, crushed,
3 thyme sprigs, (leaves only), finely chopped,
1 medium egg,
10g breadcrumbs. Method: 1. Gently fry the chopped onions in the olive oil for about 5 minutes until soft but not browned. Add the garlic and thyme, season with a little salt and milled pepper, then cook for a further minute. Spoon onto a plate and leave until cold.
2. In a large mixing bowl, mix the beef and cold onions. Break in the egg, season with salt and milled pepper and mix well. Stir in the breadcrumbs then divide into 4 balls and shape into a burger. Place the burgers onto a plate and put into the fridge for about an hour to firm up.
3. Cook the burgers either on a BBQ, a griddle pan or under a grill for 10-12 minutes, turning every so often. 1 minute before you’re ready to serve the burgers, place a slice of cheddar cheese on top of each to melt.
4. Layer a bun with heart of romaine lettuce & sliced English beef tomato, pop the burger on top then finally add crispy #bacon , sliced #gherkin & a dollop of #mayonnaise , mixed with English mustard before adding the bun lid. For the #Parmesan#courgette fries, follow the link to the full recipe > www.booths.co.uk/recipe/gourmet-beef-burger-with-courgette-chips/ #chips#homecooking#bbq#barbecue#bankholiday#brioche#burgers#grilling#family#chef