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| 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...
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| That's the wrist action I'm talking about. Mans |
On the day, the mayo recipe went something like this.
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| Yip, nice and thick Mans |
WOT YOU NEED
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)
Salt
Very rapid wrist action
WOT TO DO
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).
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| A perfect lunch for we busy urbanites Mans |
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.
ReplyDeleteYour chicken mayo looks delish!