Brazilian Barbecue Series – Home-Made Mayonnaise

Brazilian Barbecue Series – Home-Made Mayonnaise

A Brazilian barbecue is not a real Brazilian barbecue without a moist potato salad with lots of home-made mayo to put in the middle of a white shell roll. This basic mayonnaise recipe is fool-proof and like all good mayo sauces, has endless uses. It is delectable to eat with your favourite cooked vegetables or just as a spread on a slice of bread or toast. You can add a little bit to your salad dressing to boost the flavours of the vegetables or to your cannape. Mix the mayonnaise with a bit of tomato sauce (ketchup), Worcestershire sauce, brandy and tobasco to make a rose sauce to go with your prawn cocktail. The old tartare sauce is also a great use for mayonnaise, mix finely chopped red onion, capers, gherkins, mustard and herbs and you have one of the most beautiful sauces to eat with grilled or deep fried fish and seafood. For more mayonnaise ideas check out below.  Ingredients  3 egg yolks 1 tbs lime juice 1 tbs Dijon mustard 200ml canola or vegetable oil Freshly ground salt and pepper, to taste  Instructions  1. Place the yolks, juice, mustard in a food processor or blender and process for a few minutes until all the ingredients are light and creamy. 2. With the motor running gradually add the oil until the mixture thickens and gets pale. Season to taste. Keep it in an airtight container the fridge for up to 3 days. Makes: 250g Some Variations/ Ideas: Roasted Capsicum (Red Bell Pepper) Mayo – Blend your mayo with 1 peeled/ deseeded roasted capsicum (red bell pepper) Saffron Mayo – Add 1 tsp...
How to Open a Fresh Coconut

How to Open a Fresh Coconut

1. Firstly drain the coconut water. Hold firmly the coconut on a non-slippery surface (or over a tea towel) and insert a corkscrew in the softest hole. Alternatively use a thick nail and hammer or a driller. Pour the coconut water into a glass. 2. Place the coconut in the freezer for 20 minutes. This will help you detach the fruit from its shell. 3. Wrap the coconut tightly in a freezer bag. Put it over a concrete floor or in a non-breakable surface and using a hammer hit it very strongly to open up. 4. Put the coconut on top of a kitchen towel so it does not slide. Using a round knife or a spoon carefully run the knife between the hard shell and fruit lifting it and inserting like a lever to slowly detach the fruit from the hard shell. 5. Using a vegetable peeler, peel the skin off. 6. Grate the coconut in the food processor or using a grater. Shave the coconut using a vegetable peeler. Obs: Coconut can be frozen for up to 6 months. Yields about: 320g of fresh...

Shortcrust pastry

 Ingredients  1 2/3 cups (250g) plain flour 180g unsalted butter chilled, chopped ½ tsp salt 3 tbs iced water  Instructions  1. Place the butter, flour, salt in a food processor and process to fine crumbs. 2. Add 3 tbs iced water and process until it forms a ball. 3. Enclose pastry in plastic wrap and chill at least for 30 minutes or until ready to use. Makes: 1 portion of pastry...

Fish Stock

 Ingredients  600g fish bones 2 shallots, roughly sliced 1 small onion, roughly chopped 1 small carrot, roughly chopped 1 leek, white part only, roughly sliced 1 celery stalk, roughly sliced 3 portobello mushrooms, roughly sliced 1 bouquet-garni (use a string to tie together 1/2 bunch parsley, 1 sprig of tarragon, 2 sprigs of rosemary) 2 cloves, whole 6 black peppercorns 1 bay leaf 2 litres water 200ml white wine  Instructions  1. Add all ingredients into a pan and bring to the boil. 2. Reduce the heat and simmer uncovered and without stirring for 30 minutes. Skim when necessary. 3. Strain through a sieve. You can freeze this stock in small batches for later use. Makes: 2 litres...