I like to think our tea room is a bit unique. Although it’s only open two days a week, the food doesn’t get rolled over. If it doesn’t sell, it gets eaten by us or given to the wildlife (foxy and badger do well). Now some argue this isn’t good for the accounts, but it’s better for the costumers and gives me loads of stuff to use for blogs. This week we had about 4 jackets left over on Sunday, so I decided to make some wedges. The only tricky bit was what to have with them.
Well, I’m a bit of a superstitious person. If I’m test flying I give the ground team my mobile and if I’m in London I always have champagne and chips with spicy mayo at Searcys at St Pancras Station. This started when I took and passed my first surgical exam!! With results of the second exam out and a pass achieved, I thought I might give making the spicy mayo a go. It’s flavoured with harissa and amazing with chips and a glass of Verve.
- 1 egg yolk
- 125ml olive oil
- 1/2 teaspoon White wine vinegar
- Salt & pepper
- 1 teaspoon each of caraway, cumin and coriander seeds
- 2 teaspoons chilli flakes
- 2 cloves fresh garlic
- Jacket potatoes – for the wedges
Start by checking you have all the ingredients ready and also a friend on hand to help. Luckily dad’s around.
Start by separating the egg, you only need the yolk so you can either throw away the white or use it in something else. Transfer this to a bowl and gently whisk to break up. Now the fun begins, add the oil a drop at a time and whisk till fully mixed.
Mayo at this point will split if you add the oil too fast and it doesn’t get incorporated. You can save it by adding another egg yolk if it does split.
Continue adding the oil a drop at a time (hence the need for dad) until the mix starts to thicken up. Then add the vinegar – it helps to stabilise the mayo.
Now, using your assistant again add the remaining oil in a continuous slow stream whilst frantically whisking. What results is homemade mayo – you can add some mustard, salt and pepper to make lively normal mayo or……..add harissa paste to make something special.
Harissa is sort of like a spicy North African ketchup alternative. It’s made by combining Caraway, Cumin and coriander seeds and gently toasting in a dry pan for a couple of minutes. These are then added to the chilli and ground up in a pestle and mortar.
Then add the finely chopped garlic and grind again in the trusty pestle and mortar. You can add a bit of oil to form a paste at the end.
All that remains is to combine the mayo with the Harissa paste and fold together.
Make a few wedges with the left over jacket potatoes by chopping into 8 and cooking on the Aga in a bit of oil. Season with some salt and pepper.
Serve the wedges with a little ramekin of the mayo, a few olives and some perfectly chilled champagne (Jennie gets Verve, Alice-Moet, Holly edged towards Rothschild but when it’s just me – Pommery)