FIRE AND NICE

Summer is the perfect time to enjoy fresh, Mexican-inspired flavours. Play things hot and cool with dishes that pack a spicy punch balanced by the rich creaminess of S&W Whole Egg Mayonnaise.

CHILLI CHICKEN TACOS WITH GREEN GODDESS MAYO SERVES 4

6 (770g) chicken thigh fillets, trimmed 1 cup (250ml) buttermilk 21/ 2 tsp smoked paprika (pimenton) 2 tsp ground cumin 1 tsp dried chilli flakes 2 tbs olive oil 8 small, soft, flour tortillas, grilled 2 cups thinly sliced red cabbage 1 red onion, thinly sliced into rounds 2 green chillies, thinly sliced 1 avocado, halved, sliced Coriander sprigs, to serve

GREEN GODDESS MAYO

1 cup each flat-leaf parsley, coriander,

basil, dill and mint leaves 2 garlic cloves, roughly chopped Juice of 1/ 2 a lemon 200g S&W Whole Egg Mayonnaise

Place chicken, buttermilk and spices in a non-reactive bowl, cover and marinate for 4 hours or overnight.

For green goddess mayo, place herbs, garlic, lemon juice and mayonnaise in a food processor and whiz until smooth. Cover and set aside until needed.

Remove chicken from marinade, letting excess drip off. Heat a chargrill pan to medium-high heat. Brush chicken with oil and season, then grill, turning occasionally, for 7 minutes or until cooked through. Rest for 5 minutes, then slice into strips.

Spread tortillas with some green goddess mayo. Top with chicken, cabbage, onion, green chilli, avocado, coriander and remaining mayo. Serve immediately.

ROASTED SWEET POTATO SALAD WITH CHILLI MAYO AND CHORIZO SERVES 4

3 sweet potatoes, cut into thick wedges

1/4 cup (60ml) extra virgin olive oil 1 chorizo, casing removed, thinly sliced

1/4 cup pumpkin seeds, toasted 1 bunch coriander, sprigs picked 2 cups watercress

CHILLI MAYO

150g S&W Whole Egg Mayonnaise 2 tbs chilli paste with soya bean oil (from

Asian food shops – substitute chilli jam) Finely grated zest (use a microplane) and

juice of 1 lime

Preheat oven to 200°C. Line a baking tray with baking paper and arrange sweet potato in a single layer. Drizzle with oil and season. Roast for 25 minutes or until tender and lightly caramelised.

Meanwhile, for the chilli mayo, place mayonnaise, chilli paste and lime zest and juice in a food processor and whiz until smooth and combined. Season.

Place chorizo in a non-stick frypan over medium-low heat. Cook, tossing frequently, for 4 minutes or until crisp and golden.

Arrange sweet potato on a large serving dish. Scatter with chorizo, pumpkin seeds, coriander and watercress. Drizzle with a little chilli mayo and serve with remaining mayo alongside.

GOOD EGGS

Made from a traditional recipe using simple, natural ingredients, including cage-free eggs, vinegars, spices and oils, S&W Whole Egg Mayonnaise is a culinary classic with a rich, creamy taste.