Archives for posts with tag: mayo

Last week was the local primary school’s annual fundraising carnival. As my god-daughter goes there I got involved and helped organise the silent auction. Which involved lots of cold calling local businesses to beg goods and services that we could auction off in an old-school version of TradeMe / eBay. Basically people write their name and bid on a piece of paper and the highest bid at the end of the auction wins. I’m happy to say we had the most successful one yet and the silent auction raised nearly double what it did last year. Which is a relief as it really was a labour of love…and about 3 weeks of full time labour at that!

However, that of course is unrelated to a cooking blog. So what did we cook?

Well for the bake sale, Nana Jenny made my mini banana muffins decorated with cornflowers. Whereas I contributed a super sized batch of Joyous’ Famous (round these parts) Mint Yoghurt Mayo.

The wifey originally whipped up this recipe for one of my birthday garden soirées, to dip little smoked fish fritters and vegie crudités in. It is so simple and delicious that it’s become a staple dip around here.

For the School Carnival we made it to go in the Lamb Baps, and it also went well with the incredible fresh Snapper burgers and on the prawn skewers. We are lucky that our school is located opposite one of NZ’s best fisheries so they donated loads of fresh fish to be auctioned and sold.

It’s a little similar to the mayo we used I the Smoked Fish Potato Salad, but with less ingredients so it’s quicker. Plus it has an altogether different taste. I’m including it here after one of the parents from the school requested the recipe.

Joyous’ Famous Mint Yoghurt Mayo

Pour into a mixing bowl about 1/2 C decent mayonnaise e.g. Best Foods or Heinz & add approximately 3/4 C of unsweetened yoghurt (thick & Greek is best).

Mix together with a few good squeezes of lemon or lime juice.

Add approximately 2 tablespoons of finely sliced fresh mint.

Plus a generous pinch or two of flaky sea salt and a few grinds of black pepper.

Stir and add more lemon, salt or mint to taste. It should have a good tang from the yoghurt and citrus.

Chill and serve.

20130406-174601.jpg

Awesome recipe illustration courtesy of my gorgeous and talented 5 year old god-daughter. (Which was created for the small cost of $1.)

Early morning presents in bed (I was going to say ‘Surprises in bed’ but I knew your minds may wander off in another direction…). St Lucian cocoa tea and cereal accompany reading our books in the sunshine at our riverside campsite at Rarawa Beach. Followed by a long day driving to the most Northern point of NZ – Te Rerenga o Wairua. The first time Joyous had seen the Pacific Ocean and the Tasman Sea meeting. Eventually making it back to our campsite in time to ponder  the dinner question.

It had to be special. It ought to be memorable. It had to be attainable.

We possessed one gas burner. A tiny grill. A gas BBQ we couldn’t use due to a total fire ban. Fresh local produce. A bottle of dessert wine. Chocolate. Fresh Northland summer fruit.

Birthday dinner campsite style.

 

Sunset Birthday Dinner

A red sky

Falling light

Into rich night

You taste everything

As I do

Maori Potato Salad with Manuka Smoked Snapper and a Basil Caper Mayo

Ingredients:

New potatoes, Smoked fish, Mayonnaise, Sour Cream, Sea Salt, Black Pepper, Capers, Sweet Basil, Sweet Peppers, Lime (or lemon) juice, corn on the cob.

Method:

Scrub the new potatoes. Preferably tiny Maori potatoes eg Peruperu, but Jersey Bennes would be good or any firm new potato.

Peruperu potatoes

Peruperu potatoes

Add water and a little salt and boil till tender (Peruperu are quite firm so perfect for this.)

Flake your smoked fish. If it’s super fresh you can use as is, but our manuka smoked snapper had been frozen then in the chilli bin (cooler) for a couple of days so we cooked it (once the one gas burner was available!) then left it to cool.

Manuka Smoked Snapper

Smoked Snapper

Mayo: I use half and half of the following – a decent mayonnaise (eg Best Foods or Heinz etc) & sour cream. So it was about 1.5 Tblsp of each.

Add some sea salt to taste (approx ½ tsp), a generous squeeze of lime (or lemon) juice, freshly ground black pepper, approx 1 large Tbsp of capers (roughly cut), around 6 medium sized sweet basil leaves sliced finely. Stir together and set aside. (By the way this is amazing  as a dip with raw carrot sticks, with roast potatoes etc.)

Basil caper mayo ingredients

Basil caper mayo ingredients

Finely dice a couple of small, or one medium sized capsicum (sweet pepper), no matter the colour.

Mayo & sweet peppers

Mayo & sweet peppers

Once the potatoes have boiled, drain them immediately then leave to cool down a little. (You want them just warm.)

Cooled & ready to assemble

Cooled & ready to assemble

While you wait, boil the fresh corn on the cob using the single gas burner!

To assemble the potato salad, add the ingredients into a large bowl in layers so that you won’t need to over mix it and risk making a big mushy mess.

Layering the salad

Layering the salad

Mix it gently

Mix it gently

Lay the table prettily whilst your love is busy inside pinning up the mosquito net. (I was pleased to have noticed that my Nana’s aunt’s hand embroidered table cloth was in one of the cupboards, and we’d used it at our wedding, so that was lovely.) Pour delicious NZ dessert wine into your best glassware. Light the candles and say ‘dadah’ when your love next steps out of the camper. (You can use one of the candles later to sing Happy Birthday and your love can make their birthday wish.)

Looking pretty

Looking pretty

Drain the corn and have butter and sea salt nearby for it to have a wee wallow in if desired.

Have some dark Ghana chocolate and delicious local sun ripened summer fruit ready to follow.

Now you are ready to…Make love with Smoked Snapper Peruperu Salad and Corn-on-the-cob! (Hehe, sounds knobbly.)

Blurry, but she's still gorgeous

Blurry, but she’s still gorgeous

Happy Camping 34th Birthday Joyous.