Crab Mayonnaise

Crab Mayonnaise

Ingredients (serves 8)

500g fresh white crab meat

140g fresh mayonnaise (see below for mayonnaise recipe)

¼ - ½ teaspoon red chilli powder

¼ teaspoon coarsely ground black pepper

¼ teaspoon salt

1 shallot, very finely chopped

Method

Combine all the ingredients in a large bowl and mix well.

Home Made Mayonnaise

It doesn't take much effort - about 10 minutes to produce a smooth, glossy and preservative free delicious mayonnaise, which can then be spiced up with garlic or herbs. The first part of making the mayonnaise can be a bit tricky, but if you follow the instructions carefully you shouldn't have any problems.

Ingredients

2 yolks

1 ½ teaspoons Dijon mustard

1 ½ teaspoons white wine vinegar

300 mls groundnut oil

¼  teaspoon salt

1 clove crushed garlic

Method

1. Whisk the yolks, mustard and vinegar together lightly in a large bowl.

2. Add one drop of oil to the yolk mixture and whisk it in well (easier with an electric whisk).

3. Keep adding one drop of oil at a time, making sure each drop is whisked in and blended well before adding the next drop.

4. After a few minutes the mixture will start to thicken, then you can add the oil a tablespoon at a time until all the oil has been added.

5. If you prefer the mayonnaise a bit lighter, add the 2 teaspoons of boiling water at the end, and if you want to make garlic mayonnaise add the crushed garlic as well.

Additional Information

It's best to use the mayonnaise as soon as it has been made as it contains raw egg; if not using it straight away keep it in the fridge in a clean airtight container or jar for 2 or 3 days at the most. 

Grilled Aubergine with Miso and sesame seeds

Grilled Aubergine with Miso and Sesame Seeds

Ingredients (serves 4)

4 small aubergines

Vegetable Oil for deep-frying of aubergines

Saikyo Miso sauce (see below)

Salt

¼ teaspoon chilli powder

2 teaspoons roasted black sesame seeds

Method

1.  Wash and cut the aubergines in half lengthways and pat the aubergines dry.

2. Pre heat a grill

3. Heat 2 inches of oil in a large saucepan or wok until it is 180 degrees C

4.  Deep fry the aubergines for about 3 minutes on each side – 1 or 2 at a time depending on the size of your pan. (They should be soft and cooked through, but still keep their shape after being fried).

5. Pat the aubergines on kitchen paper to remove any excess oil, and then sprinkle some salt and chilli powder on to the cut surface.

6. Spread ½ a tablespoon of Saikyo miso on top of each aubergine half (the cut surface) and place them under a grill until the miso starts to bubble (about 5minutes).

7. Sprinkle the sesame seeds on top and serve immediately.

Ingredients for Saikyo miso sauce

25 mls sake

25 mls mirin

4 tablespoons (125g) white miso paste

4 tablespoons  (50g) sugar

Method for Saikyo miso sauce

1. Put the miso paste in a saucepan and add the sugar.

2. Gradually add the sake and mirin, stirring well to prevent lumps from forming.

3. Heat the mixture over a medium heat until the sugar has dissolved (about 5 minutes), stirring constantly all the while.

4. Take the pan off the heat and let the mixture cool down – it keeps well in the fridge for a few weeks. (It can also be used to make ‘black cod’).