bbqmasala.com » vinegar

Nandos inspired Mayonnaise

bbqguru — Thu, 03 Sep 2009 21:57:53 +0000

Ok so some of you readers have been asking how to get your hands on some of that Mayonaise that Nando’s uses in their famous burgers and sandwiches. So i scoured the web and found a forum were a person called jodpent came up with their own version.

So here it is, reposted in all its glory. I tried making this the other day at home and i used some strong olive oil and it did not come out right, so I would rather use sunflower oil next time, just my 2cents.

Ingredients

1 egg or 2 egg yolks
2 teaspons white wine vinegar
1/2 teaspon salt
300ml sunflower oil or olive oil

Directions

In a blender:
Put the egg, vinegar and salt in the blender and turn on. Add the oil slowly until you get the thick emulsion.

If you haven’t got a blender put the egg, vinegar and salt into a bowl and whisk together with a wire whisk. Add the oil a few drops at a time and whisk again. Once you have added the same voume of oil as you had egg at the start you can add the oil a little more quickly.

I’ve never tried using the manual method and TBH sounds like hard work. Use a blender or liquidiser, if you have one. Oh and one important thing – make sure all the ingredents are at room temp. esp the egg. If not it won’t work. It took me ages to realise this.

Since you’re making it yourself, you can play around with the ingredients. I find using olive oil too strong, so only use veg oil (reasonable quality ones), but you can add lemon juice, garlic, chillis, etc. to make various flavours.

Thanks ‘jodpent’ for your wonderful contribution and hope that it satifies all the Nandos fans that dont have one near them like myself.

Photo Credits: timeinthekitchen.com

Spicy Masala BBQ Steak/Chops/Fish

bbqguru — Thu, 08 May 2008 06:09:30 +0000

This delicious recipe is one version of many to come. The history of this recipe is unknown however it has been passed down through generations of South African born Indians. It is one of the most authentic to date ‘Braai’ steak or chops recipe that i know of. The straight versatility of this recipe is what makes it even better because you can either use Steak, Lamb/Pork Chops, or even Fish will work. There don’t ever say i did not give you an option.

The procedures are simple and pretty straight forward, you would make a paste, marinate the meat and then grill it. Simple huh? i thought so.

To make the paste you would need

Blend it up:
½ cup red and green thai or fingerling whole chillies
8 cloves of garlic and small amount of ginger 1tbsp
¼ cup white vinegar ( i have used malt vinegar if you are trying the fresh Fish)

Ingredients :

1kg T-bone steak/Chops/Fish
1 tsp Salt or to taste
2 tbsp garlic, ginger and chilli paste
2 tbsp red fine chillies
2 tbsp steak and chops spice (you can find this in the grocery store)
2 tbsp cayenne pepper
¼ cup olive oil
3 tbsp white vinegar
1 tsp lemon pepper
4 tbsp lemon juice
3 tbsp tomato ketchup (Heinz organic will do)

Method :

Marinate Meat and set aside for about 30 minutes to marinate. I normally put it in a Ziploc freezer bag and swirl it around to really get it nice and soaked up, this also speeds up the marination process.

Go light up your grill and get the fire going. Pour a glass of wine while doing that

Once the fire is up and running spread the meat on the grill, if cooking the fish you want to make sure you put some aluminum foil and then put the fish on it.

Cook the meat to your preference, i normally go with well done, but thats me.

Serve on plate with various sides, i normally have home made coleslaw or potato salad, and maybe a bread roll.

Enjoy your first recipe of the ‘Braai Culture’

Note: I have softened the blow and toned down the spices, however for an extra kick I use double the amount of chillis and powder.

Braai’ed eggplant Dip. Mediterranean inspired garlicky yummyness!

bbqguru — Fri, 02 May 2008 06:17:21 +0000

Braai’ed (BBQ’d) Eggplant Dip

Honestly eggplant scares me, and alot of people I know too. The name is a bit unfortunate…however bbq’d eggplant is smoky and rich and mild, and when infused with lots of garlic and tomatoes and olive oil it turns into something extraordinary.

This is a Mediterranean inspired recipe, and pretty much any country around the salty sea will have a variation on the grilled eggplant dip. Whether it’s called baba-ganoush or caponata, it’s simply finger licking goooooood .

This is an alrite and semi-healthy “dont eat tooo much if you know what i mean” recipe, great for braai, BBQ’s and other casual summer snacking. This dip/spread is begging for those delicious pita chips that you can get from the store or some super crusty bread, rubbed with a little extra virgin olive oil and grilled until golden brown. Yummy in my tummy!

Alright so here goes:

Ingredients

Two medium sized purple eggplant. Choose an eggplant with smooth glossy skin that feels heavy for its size.
About 3 Tbls of good extra virgin olive oil (this is a rough guide, and you should add more to taste if needed.)
About 2 Tbls of red wine vinegar
4 cloves of garlic minced as finely as possible
cayenne pepper or paprika (although i prefer cayenne coz of the HEAT)
1 really big red and ripe tomato, or a few medium sized roma tomatoes, chopped
Salt
Pita Bread, Crusty Bread, or Pita Chips

Methodology (i like using big words )

Take your eggplant and toss onto your preheated gas grill or for those that choose you can use the oven, close the lid and let grill/roast for about ½ an hour, turning every 5-6 minutes.
When the skin is blackened, remove it if it looks like it has collapsed inwards.
Let cool for a few minutes, go have a glass of wine or something.
After the drink; chop your tomato and garlic, and when the eggplant is cool enough to handle, cut it in half, and scoop all the rich and creamy flesh out from the blackened skin. Discard most of the seeds and chop the inner flesh finely; toss away the outer shell and bring all together in a comfortable mixing bowl.
Add all the other ingredients, and add salt to taste. You need to achieve a balance between the oil and vinegar. It shouldn’t taste either sour or oily; it should have a harmony between the two flavors. If the olive oil is too prominent, add more vinegar, and if it is too sour, add more olive oil. Add paprika or cayenne to taste (optional)
Top with a Garnish of Kalamata Olives and some fresh chopped cilantro if you like. Make sure to add some olive oil to the top.
Serve at room temperature with Pita bread, chips or what ever you like to dip with and maybe a sweet white wine.

Enjoy a great taste of your “Braai’ed” summer.