foody

Ingredients

·
2 cups packed basil leaves

·
1 cup of extra virgin olive oil

·
Pinch of salt

Method

1.
Wash the leaves then blanch in
boiling water for 1 min.

2.
Remove and put in an ice bath
to cool down.

3.
Squeeze out the water and dry
with a dry paper towel.

4.
Place blanched basil, the oil
and salt into a blender, or food processor & puree.

5.
Let it settle and put into a
glass container

6.
Use immediately, or refrigerate*,
flavours are even more intense the next day.

*keeps for one
week refrigerated.

Ingredients

• 4 cups of red onions (peeled & sliced)

• 1 cup of white vinegar

• ½ cup water

• ¼ cup of balsamic vinegar

• 1 tbsp salt

• 2 tbsps mustard seeds

• 2 tbsps dried oregano

• 1 tsp coriander seeds

• ½ tsp peppercorns

Method

1) Place the onions 1ltr sterilised glass jar.

2) In a small saucepan, heat the ingredients until the sugar has dissolved, then pour over the onions, until completely covered.

3) Place lid on jar, allow to cool for more than 24 hrs before serving.

4) Can also be placed upto 3mths in a refrigerator.

Ingredients

• 25g/1oz butter

• 25/1oz plain flour

• 400-500ml/14-18floz milk

• Salt & white pepper

• 80g/3oz grated cheese (e.g. mature cheddar, gouda, gruyere)

Method

1) Melt the butter in a saucepan.

2) Stir in the flour and cook for 1-2 mins.

3) Take the pan off the heat, and gradually stir in the milk to get a smooth sauce.

4) Return to the heat, stirring all the time & bring to the boil.

5) Simmer gently for 8-10 mins and season with salt & white pepper.

6) Stir in the cheese and allow to melt.

7) DO NOT REBOIL OR THE SAUCE WILL BECOME STRINGY.

ingredients

5-6 ripe tomatoes

1 challott

1 garlic clove

75g celery

2tbs rapeseed oil

50ml white wine vinegar

50ml of tomato puree

3tbs brown sugar

1tsp salt

nutmeg to season

method

roughly chop the tomatoes, shallot, celery, & garlic

heat the oil in a saucepan over a medium heat, add the tomato puree, and vegetables and saute these for a few mins

add the vinegar & the sugar

reduce the tomato mixture for 30 mins or until thick

take off heat, allow to cool

blend till a smooth ketchup

season with salt, pepper, & nutmeg

ingredients

1 large onion

1 tsp chilli powder

½ tsp salt

5 tbsp tomato ketchup

1 tbsp mint sauce

2 tbsp mango chutney

method

chop the onions finely (works best with small pieces of onion)

add chilli powder + salt, mix well

add the tomato ketchup, mix well

add the mint sauce, mix well

add the mango chutney, mix well

refrigerate for 30 mins to allow the flavours to infuse and mature

ingredients

2 apples (peeled)

2 broccoli stems

2 fennel bulbs

¼ red cabbage

¼ white cabbage

5tbls mayonnaise with olive oil

lemon juice (for seasoning)

salt & pepper (for seasoning)

method

thinly slice apple, broccoli stem, fennel, red cabbage, & white cabbage

mix in the mayonnaise with olive oil

season with salt & pepper and lemon juice (to taste)

ingredients

2 free range eggs, hard boiled yolks only

2 tbsp english mustard

½ lemon juice

1tbsp castor sugar

3tbsp white wine vinegar

150ml double cream

150ml olive oil

salt and ground white pepper

method

place all ingredients, apart from oil and seasoning into the food processor

blend into cream

add oil slowly till its starts to emulsify

season to taste

Ingredients

• 800g small new potato

• 3 shallot, finely chopped

• 3 tbsp mayonnaise

• 3tbsp extra virgin olive oil

• 1tbs white wine vinegar

• Small handful parsley leaves, roughly chopped

Method

1. Boil potatoes in salted water for 20 mins until just cooked. Drain then cool

2. Cut potatoes into chunks, then throw into a bowl, with the shallots, add mayonnaise to bind, then mix together the olive oil + vinegar, and add enough to give a sharpness to salad, and mix in the chopped parsley and serve.