This is really easy and surprisingly tasty despite sounding like an odd mix.
2 tsp mint sauce
2 tsp olive oil
2 lamb steaks
- Zest and juice the lime
- Mix zest and juice with the oil and mint
- Spread over the lamb.
- Put the lamb in a dish and cover, leave to marinate for 30+ minutes. The citric acid in the lime makes the meat tender, and tastes good too!
- Put a dash of oil in a frying pan and heat until smoking hot. Drop the steaks in and give them 90 seconds each side.
Attempted a bit of home made mayo on Tuesday. Failed fairly miserably the first time round, as I did with an Aioli dip a while back. Both of them were far to runny, but eventually I cracked it. A lot of recipes I was reading for a blender say to blender the egg for about 15 seconds, and then introduce the oil slowly with the blender on a low speed. Maybe I just have a slow blender, but what eventually worked was just dropping the eggs in, putting the blender on max, and then dribbling the oil in slowly. Counter-intuitively, adding a little more oil actually seems to thicken the mixture.
1-1 and a half cups oil (I’ve tried both extra virgin olive and groundnut oil and both are fine)
4 tsp Either white wine vinegar or lemon juice
1/2 tsp Dijon Mustard
1/4 tsp Cayenne Pepper
1/2 tsp Salt
How to make:
Drop everything except the oil into your blender
Turn the blender on full, then after about 10 seconds drizzle the oil very slowly into the blender, as slowly as you possibly can at first. Increase the speed you pour as you go. If it doesn’t seem to be thickening up, just leave it a bit longer.
Add to a container and refrigerate, it’ll thicken up in the fridge.