Eggsalad

Simone (junglefrog) — Thu, 12 Mar 2009 08:30:20 +0000

Egg salad

As I told you we had made fresh mayonnaise at the cooking class last Saturday but other then eating it with fries I couldn’t really come up with a good way to use it until I read this by Julia as a guestpost on The Perfect Pantry and voila; here it is!! I didn’t follow the recipe that was given by Julia, but basically used whatever leftovers I still had in the fridge.

I used 6 eggs, one shallot, some pesto, pepper, salt, half a chili pepper and some spring onions and it is very tasty! O and I added a splash of lime to give it a little bit of freshness. You have to boil the eggs, leave them to cool while you chop up the other ingredients. Make sure that you do not leave large chunks of onion as that is not so tasty in a salad (I think), peel the eggs, chop them up and mix everything together with three tablespoons of homemade mayonnaise and you’re good to go!

I think this will make for a perfect snack together with some toast for the evening. On Tuesday night we have our tv-night normally since that is with “Mijn tent is top” (I know you have various versions in various countries. People get their own restaurant and have to proof they are worthy of keeping it after the show is over) and Gordon Ramsay’s Hell Kitchen. Ok, lots has been said about Gordon Ramsay; some good and some not so good, but I just love him… Just there is a lot of swearing, but if you can see past that; he is a brilliant chef and while I realize that part of the show is well… just show… I still think it is very entertaining to watch. We just don’t take it too seriously, but it’s more or less the only thing we ever watch on tv. We had to tape it this week since we weren’t home Tuesday night, so now we get to watch it tonight!!

Monkfish wrapped in pancetta with asparagus

Simone (junglefrog) — Fri, 11 Jul 2008 11:07:45 +0000

What I try to do each week is to plan our meals a bit so that we at least have some decent food. The reality is that our lives are quite hectic so it is sometimes just not feasible to prepare a good meal and still do all the things we want. In my line of work it is sometimes necessary to work evenings, weekends or other hours, while Tom loves to go fishing with friends. Fishing is apparently essential to do as early as possible in the evening (after he comes home from work, which has fairly normal working hours)
So if you look at a typical evening such as we had yesterday, that means that he comes home around 6 pm and this particular case I had to leave at 6.30 since I had a family photoshoot in the studio at 7.30. Leaves precious little time for a normal meal!

I had set my mind to make a recipe of Jamie Oliver’s book “Cook” wit involved pancetta, asparagus and monk fish. Tom had promised to be home early, so I figured I could still make the dish… Taking a photo of it would be nice, but if I could find the time… was doubtful.
I bought the fish in the afternoon which was incredibly expensive by the way (18 euro’s for about 500 gr. of monk fish-fillet. It still had to be made into a fillet which meant I had to pay for the entire fish and not just the fillet)

The recipe calls for pancetta, which of course I could not find anywhere around here, so had to do with regular smoked bacon.
All in all Tom was still quite late or at least later then he said the day before so it was a bit hurried but at least we still had a lovely meal. I did take three photos in a hurry so the styling is not exactly how I had wanted it but still half decent…:) The recipe is definitely worth a try and you can choose cheaper fish such as haddock, whiting or hake, which funnily enough my fish market didn’t have yesterday.

Monkfish with lemon mayonaise and asparagus

Recipe (for four persons, from Jamie Oliver’s Cook):

Monkfish wrapped in pancetta with asparagus

5.0 from 1 reviews

Recipe type: Main

Author: Jamie Oliver (from Cook)

Serves: 4

Easy and delicious and with that lemon mayonaise it gives it a lovely tang

Ingredients

4 fish fillets, 2,5 cm thick each around 200 gr each. without skin and bones. I used monk fish
2 sticks of fresh rosemary, only the leaves, finely chopped
grated lemonzest of two lemons
black pepper
16 thin slices of pancetta or bacon
4 tablespoons mayonaise
2 large bunches of asparagus, cleaned

Instructions

Preheat the oven to 200 degrees C. Sprinkle your fishfillets with the lemonzest (without the bitter white stuff!), rosemary and fresh pepper. No salt is needed because they are going to be wrapped in delicious salt pancetta. Put the slices of pancetta on a chopping board and flatten them extra with the side of knife. Put four slices together on the board, put a fishfillet on top and roll the package closed.
Heat a large, ovenproof frying pan, put a little oil in and add the pieces of fish with the good side up. Fry them for about a minute and after that put the pan in the oven, for about 10-12 minutes depending on the thickness of the filet, untill the pancetta is crispy and nice golden brown.
While the fish is in the oven you have time to make the lemon mayonaise with either fresh mayonaise or mayonaise from a jar. Add enough lemonjuice as the intention is for the mayonaise to be a little bit too sour. In combination with the fish and asparagus that will be less. It’s ok if the mayonaise is a little thinner then usual.
Cook or steam the asparagus and serve them with the fish and the lemon mayonaise.

Junglefrog Cooking » mayonaise

Eggsalad

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Monkfish wrapped in pancetta with asparagus

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