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• Place the egg yolks and Dijon mustard into the processor bowl, season well with salt and pepper
and process continuously using the ‘Chop’ function until well combined.
• Mix the oils together in a separate container for pouring. Using the ‘Chop’ function, slowly pulse
whilst gradually adding the mixed oils a little at a time through one hole of the lid. Be careful not
to add the oil too quickly as this will cause the egg yolks to curdle. Process slowly, adding the oil
until the mayonnaise thickens.
• Once thickened pour the white wine vinegar and lemon juice through the hole of the lid, pulsing
to combine.
Variations: Try adding crushed garlic for Aioli, nely chopped herbs or anchovy essence.
HUMMUS
Serves 4
75g chickpeas
5g at leaf parsley
½ tsp lemon zest
1 garlic clove, peeled
Juice of 1 lemon
½ tsp ground cumin
1 tbsp olive oil
• Place the chickpeas, parsley, lemon zest, garlic, lemon juice and the ground cumin into the work
bowl and process using the ‘Grind’ switch until combined.
• Once combined, process the mixture using the ‘Chop’ switch, whilst adding the olive oil through
the opening in the lid until well mixed and thickened.
Serving Suggestion: Serve with pitta bread or as a dip for crudités.
MONKFISH SKEWERS WITH KACHUMBER SALAD
Serves 4
Skewers
750g Monk sh tail
50ml Olive oil
Juice of 1 lemon
1 chilli
1 garlic clove
Salt and pepper
8 bamboo skewers
Mango & Walnut Chutney
2 ripe mangoes, peeled & diced
100g walnuts
1 chilli
40ml cider vinegar
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