47 days ago

Paprika Mayonnaise Recipe

New Zealand School of Food & Wine

Planning your weekend binge recipe?

Try this Paprika Mayonnaise recipe to go with perfectly grilled burgers or even chips!

Paprika Mayonnaise (Makes approx. 150 ml)
Ingredients
1 egg yolk (room temperature)
1 pinch salt
1 teaspoon dry mustard
1 teaspoons vinegar or lemon juice
125 ml canola oil (room temperature)
1 teaspoon paprika powder

Method
1. Place the yolk in a clean bowl.
2. Whisk in the salt and the lemon juice or vinegar, mustard.
3. While continuing to whisk, start pouring in oil, drop by drop.
4. Once the emulsion has begun to form, start adding the oil in a steady thin stream, whisking constantly.
5. When the sauce is thick, check seasoning.
6. Add one teaspoon paprika powder.
7. To thin, whisk in a little warm water or more vinegar.

Useful Tips
Mayonnaise may curdle there is too much oil, or if is added too quickly, or if the mixture is under-whisked. However, a curdled emulsion can be rescued by very gradually whisking it into either a fresh egg yolk or a spoonful of boiling water in a clean bowl.

To avoid oily-tasting mayonnaise use fresh oil which does not have a strong flavour. Canola and rice bran oil are two examples.

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13 hours ago

Speed limit reductions decided today

The team from Neighbourly.co.nz

Speed reductions on around 700 Auckland roads will be decided this afternoon.

Some of the dangerous roads considered for the reductions include Dairy Flat Highway, Whitford Rd, Hobson St and Karangahape Rd.

People are divided on whether reductions should be enforced. What are your thoughts?

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1 day ago

Public transport: How does Auckland compare to other cities?

Brittany Keogh Reporter from Papakura Courier

Hi neighbours, Poor public transport is among the most pressing challenges facing Auckland's tourism industry, multiple studies have found. Auckland Transport hopes a new public transport system to the airport will help solve the problem. What do you think of Auckland's public transport? How does it compare to other cities you've visited? What should be done to improve it?

7 hours ago

Recipe: Turbot with Oyster & Hollandaise with Broad beans & peas (Foam of Pods)

New Zealand School of Food & Wine

Serves 4

Ingredients
350 g Turbot - Filet no skin or bones
4 Oysters - out of shell roughly chopped
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
Pinch Lemon Zest

Hollandaise
2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
Pinch Salt
Broad beans
Peas
Pea feathers

Foam
2 Shallots
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
Bean pods
125 gr Butter per 500 ml liquid.

Process
Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.

Hollandaise
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.

Beans
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.

Foam
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.

At Service
Bake the fish at 80 degrees for 16 minutes.
Add the beans and peas to the hollandaise with a bit of fine cut chives.
Spoon the hollandaise in the base on a large serving bowl.
Put the fish on top and garnish with pea feathers.

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