Caxton magazines staff“Only the chicken breast main has to be finished after your guests arrive, everything else can be prepped in advance,” says caterer Chanel Inggs of In Good Taste ([email protected])about her delicious menu
INGREDIENTS
For the homemade mayonnaise:
- 1 egg
- 1 egg yolk
- 45ml vinegar
- 3ml caster sugar
- 5ml salt
- 10ml mustard
- salt and pepper, to taste
- 250ml sunflower oil
For the salad:
- 1kg new/baby potatoes
- olive oil
- 200g green beans
- 200g feta cheese
- 50g sesame seeds, toasted
METHOD
1. To make the mayonnaise: place the egg, the yolk, vinegar, sugar, salt, mustard and some pepper into a cake mixer and whisk until foamy and light in colour. Slowly add the oil in a thin stream, while continuously whisking on a high speed. It will become light and thick. Season to taste.
2. Preheat the oven to 180°C. Cut the potatoes in half and drizzle with olive oil. Roast in the oven until cooked and crispy.
3. Blanch the green beans in boiling water for 4 minutes. Drain, cool and cut into 2cm pieces.
4. To assemble the salad: place the roasted potatoes onto a platter and top with lashings of the homemade mayonnaise. Sprinkle over the beans, feta and toasted sesame seeds.
Cook’s note: If you don’t have time to make mayonnaise, use Hellmann’s mayonnaise to cover the potatoes.
This recipe serves 6.
