Thursday, April 18, 2013


A Chicken Mayo Sambo, a left-over roast classic.                                                                                                              Mans

My last blog featured a chestnut  stuffing that was crammed into the cavity of a roast ‘chook’. That night, not all the chicken was chomped, but I can’t say the same for the stuffing. For the whole of the following morning I had chicken mayo sambos on the brain. Without doubt, that was going to be my lunch: chunks of remaining chicken, stripped from the carcass, squashed between bread, oozing with thick, creamy, homemade mayonnaise and a few garden greens to boot. What more can a city dweller want in the lunch department? Never chuck the carcass away, keep it along with the remaining chicken for a soup. Watch this space...

That's the wrist action I'm talking about.                                             Mans
On the day, the mayo recipe went something like this.

Yip, nice and thick                         Mans
The yolk of an egg
Peanut oil, about 60ml (any neutral tasting oil will do)
A ½ tsp of English mustard
A generous squeeze of lemon (without the pips)
Very rapid wrist action

Separate the yolk of an egg and slip it into a round-bottomed mixing bowl (keep the white for tomorrow's brekki omelette). Add the mustard and a pinch of salt. Now for the fun and challenging part: slowly dribble in the oil, while frantically whisking until thick. Squeeze in the lemon to your taste (I like mine a bit tangy). 

A perfect lunch for we busy urbanites                                                                                                                                       Mans

1 comment:

  1. Yum. For me, greens make the sandwich complete (as yours has). Nothing like some crunchy lettuce to set the tone. It even uplifts plain ol' cheese and tomato, which I love.
    Your chicken mayo looks delish!