|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|
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)
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).
|A perfect lunch for we busy urbanites Mans|