Curry Mayonnaise From The Soho Charcuterie Recipes

Steps:

• Chop the chutney if it's chunky and stir it into the mayonnaise along with scallions, curry, and enough lime juice to make it tart but nicely balanced in taste.
• Stir in a pinch of cayenne, or more if desired. Add yogurt or sour cream if using.
• Cover and refrigerate for at least 1 hour.
• Taste before serving to make sure balance is correct and add a little more lime juice if it seems too sweet. Enjoy!

Steps:

• Mix 1/2 cup mayonnaise, 1 tablespoon ketchup, 2 teaspoons red curry paste, 1/2 teaspoon fish sauce and the juice of 1 lime. Season with salt.

Steps:

• Stir together until all ingredients are incorporated.
• Chill 15 minutes.

Steps:

• In small bowl, whisk together mayonnaise, lime juice and curry paste.
• Serve with fries. Makes 4 to 6 servings.

Steps:

• 1. Heat oil in a small saute pan over medium-low heat. Add onion and cook until it is limp, about 7 minutes, stirring frequently. Add spices and pepper totaste. Cook, stirring constantly, for 2 minutes. Remove from heat and let cool.
• 2. Put mayonnaise in a small bowl and fold in spice mixture. Refrigerate, covered, until well chilled.

Steps:

• Place oven rack in center of oven and preheat oven to 400 degrees F; spray heavy, rimmed baking sheet with cooking spray and set aside.
• Using a mortar and pestle, or spice grinder, grind the cumin and coriander fine (this can also be done using a plastic bag and a rolling pin or the bottom of a pan).
• In a medium skillet, over medium heat, toast the spices until aromatic; place in a small bowl.
• Chop the garlic and sprinkle with 1/4 teaspoon salt; using the side of your knife, scrape the garlic and salt to form a paste, then add to the spices.
• Also add the remaining 2 teaspoons of salt, pepper, and oil; stir until mixture is smooth.
• Place roast on the prepared baking sheet and rub all over with the spice mixture.
• Roast in oven until a meat thermometer registers 125 degrees F, for medium-rare, about 35 to 40 minutes.
• Transfer meat to a cutting board, tent with aluminum foil, and let rest 20 minutes before carving.
• Meanwhile, prepare the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone, basil, curry powder, and paprika until mixture is smooth; season with salt and pepper.
• Slice meat into 1/4 inch thick slices and arrange on a serving platter; spoon mayonnaise into a small serving bowl and serve alongside.

Steps:

• In a bowl stir together the mayonnaise, the curry powder, the lime juice, and the cayenne. Chill the mayonnaise, covered, for 1 hour and garnish it with the paprika. Serve the mayonnaise with chicken or vegetables.

Steps:

• In a small bowl, combine all ingredients. Refrigerate for at least 1 hour.

Steps:

• CURRIED MAYONNAISE:.
• Combine all ingredients thoroughly.
• CHICKEN AND PINEAPPLE SALAD:.
• Toast coconut on oven tray in moderate oven for about 5 minutes.
• Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
• Refrigerate 1 hour before serving.
• Serves 4.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.