Prawns, eggs and sum­mer veg­eta­bles with two may­on­naises

Serves 6 You don’t need to stick to this list for dip­ping – toma­toes or ar­ti­choke hearts would also work – but keep things sim­ple. Take wedges of lemon to serve along­side (and a packet of hand wipes).

The Sunday Telegraph - Stella - - EAT IN -

4 egg yolks, at room tem­per­a­ture

4 tsp Di­jon mus­tard

100ml mild olive oil

300ml sun­flower oil

For the an­chovy mayo

2 tbsp finely chopped flat-leaf pars­ley

½ gar­lic clove, grated to a purée


For the may­on­naise base

1 tsp white-wine vine­gar

juice of ½ lemon, or to taste

2 tbsp ca­pers, rinsed and pat­ted dry

10 an­chovies, drained of oil and finely chopped

For the green herb mayo

50g baby spinach leaves

50g wa­ter­cress (leaves only)

10g pars­ley leaves

7g chopped chives

leaves from 3 sprigs tar­ragon

lemon juice, to taste

For dip­ping

600g cooked cold-wa­ter prawns, or 36 raw lan­goustines

400g green beans, topped but not tailed, blanched

600g cooked Jersey Roy­als, or other waxy pota­toes

1 bunch re­ally fresh French break­fast radishes, washed 6 hard-boiled eggs, still in their shells


1 For the may­on­naise base, mix to­gether the yolks and mus­tard in a bowl. Beat con­tin­u­ously while you start to add the oils very slowly, a drop at a time. Wait un­til each drop is well amal­ga­mated and the mix­ture has thick­ened be­fore adding the next. As it de­vel­ops more body, you can add the oil in slightly larger quan­ti­ties. Sea­son and add the wine vine­gar and lemon to taste. 2 Di­vide the may­on­naise in two. To one por­tion, stir in the an­chovy in­gre­di­ents. Put the rest of the may­on­naise into a food pro­ces­sor.

3 Wash the spinach, wa­ter­cress and pars­ley and put them into a saucepan with the wa­ter that is left cling­ing to them. Cook over a medium heat for about 3 min­utes, turn­ing the leaves over, un­til wilted. Run cold wa­ter over them in a sieve to keep the green colour. Squeeze out ex­cess mois­ture with your fists, chop the wilted veg­eta­bles and add to the food pro­ces­sor along with the herbs. Whizz to a smooth mix­ture. Check the sea­son­ing, adding lemon juice to brighten the flavour. 4 If you’re us­ing lan­goustines, cover with wa­ter in a large pan (or a mix­ture of wa­ter and dry white wine). Add a lit­tle salt. Bring up to the boil, turn the heat down a bit and sim­mer for 4 min­utes. Drain ( but don’t run cold wa­ter over them) and leave to cool.

5 Put the prawns or cooked lan­goustines in a box and pack in a cool bag along with the may­on­naises and other dip­pers.

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