Pesto Mayonnaise & BLT Sandwich

With the 2nd batch, I was able to make about 1 cup of the Garlic Mayonnaise (Aioli). Of which, the first few tablespoons I used on top of some toasted bread. The next half of that batch, I used by just dumping it on top of some hot roasted potatoes. Which by the way, was super yummy !

I still had quite a bit left afterwards (about 1/4 cup in fact) and I think I had just about reached my limit with the 'garlic breath' side effects.

So I turned it into a Pesto mayonnaise, and used it in my super BLT sandwich. Which is pretty much just BLT (bacon, lettuce & tomatoes) with anything else thats available in my fridge.

Pesto Mayonnaise

Mince together in a food processor (you can do this by hand if you like):

• 1/2 cup packed fresh basil leaves
• 2 tablespoon lightly toasted pine nuts
• 1/4 teaspoon salt
• couple of grinds of black pepper
• 4 tablespoons extra-virgin olive oil
• 4 tablespoons freshly grated Parmesan
• 1/4 cup garlic mayonnaise (see this recipe)

If you are using normal mayo from the supermarket, then add in 1 garlic clove into the pesto mix.

BLT Sandwich

Makes 2 sandwiches:

• 6 slices wholemeal bread (lightly buttered)
• 4 slices bacon
• 2 ripe tomatoes (sliced)
• 4 leaves iceburg lettuce (washed & passed through a salad spinner)
• Pesto Mayonnaise (see recipe above)
• salt & pepper to taste

The following ingredients are optional - Its just something I decided to add in (in an attempt to clear out my fridge):

• Mushrooms
• capers
• cheese

I started off with the 1st slice of bread, added in the cheese, and mushrooms (which I quickly cooked in the pan I had used for the bacon) and a slice of bacon. Drizzled on some pesto mayo. Topped that with another slice of bread (wanted to keep the BLT part a bit separate), and added the remaining bacon, drizzle on more pesto mayo then added the sliced tomatoes and lettuce. Sprinkled a few capers over the layer of lettuce and closed the sandwich off with the last slice of bread. Repeat to make the next sandwich.

Slice the sandwich in half and secure with some toothpicks.

I actually think this looks more like a club sandwich than a BLT now. :)

Garlic Mayonnaise - Aioli

I first tried making this in my trusty magimix food processor - Petals. Yes.. she is named Petals. :)

But I couldn't get the egg yoke\garlic mixture to combine with the olive oil. I think I added too much oil too fast. After about 20 mins of blending, I gave up with Petals, and went back to my pestle mortar. I started added in the olive oil this time literally drop by drop in the beginning, and slowly increased it to about a teaspoon every time. The Aioli turned out beautifully this time.

Garlic Mayonnaise - Aioli
based on this recipe from David Lebovitz

• 2-3 cloves of garlic
• 1/2 teaspoon salt (maybe more required)
• 1 large egg yolk (room temperature)
• 1 cup (250ml) extra-virgin olive oil
• 2 teaspoon white wine vinegar (optional)
• 1/2 teaspoon sugar (optional)

1. Crush the garlic cloves with the salt in a mortar until you have a smooth paste. Transfer to a large glass bowl.
2. Add the egg yolk.
3. Using a fork or whisk, add the oil to the egg and garlic mixture starting very slowly, drop by drop. Continue until all the oil has been incorporated.
4. If it gets too thick you can dilute it slightly with a tablespoon of warm water - don't add more oil, it will just get thicker. Taste, and add more of the mashed up garlic, if desired.
5. I added in some white wine vinegar and a bit of sugar after tasting the mayonnaise. I guess I'm a bit too used to the 'sour' types of mayonnaise available at the supermarkets. :)

P.S. Make sure you have some breath mints handy. :)

Thai Cucumber Salad - Yum Tang Gwa

My lovely cousin is in town this week. While we were out at dinner last night, we were talking about the things she missed most while working abroad. A nice home-cooked meal was something that was mentioned. So I asked her what type of food did she feel like having and if she was free to come over to dinner tonight. She replied .. "Yes... Thai food please".

Darn.. She picked the one cuisine that we probably make the least at home.

Cantonese, Italian, Steak, Casseroles and Japanese type cuisine dishes would be what we usually stick with.

But, alas.. Thai it was. I opted for my Thai Chilli Mussels (just because it was a work day, and its simple enough to whip up in a flash), I did add more liquid and coconut cream so it also doubled as a soup. I made a pot of Green Curry Chicken (full recipe to come later) and a Thai Cucumber Salad as a side dish to help offset the fullness of the coconut milk in the other dishes.

This is based on a recipe I found on Chez Pim's site. I changed it slightly to just stir frying the shallots and sprinkling in some already fried shallots I had in my pantry instead. I also drained some of the water out of the cucumber by tossing some salt through it. And added some lime zest to give it a bit more zing. :)

Thai cucumber salad - Yum Tang Gwa
Original recipe from Chez Pim - Thai Cucumber Salad

• 2 large cucumbers (peeled then sliced thinly)
• 1/2 teaspoon salt
• 1/4 cup of mint (roughly ripped by hand)
• 1/4 cup of basil leaves (roughly ripped by hand)
• 1/4 cup coriander leaves
• 1 cup of shallots (thinly sliced)
• 2 tablespoons desiccated coconut
• sprinkle of dried fried shallots

For the dressing

• 1/4 cup fish sauce
• 3 tablespoons lime juice
• Grated lime zest of 1 lime
• 2 tablespoon rice vinegar
• 2 tablespoon of palm sugar
• 2 red chillies (finely chopped) <-- You can add more if you like.

Method:

1. Peel and cut the cucumbers into thin slices.
2. Toss the cucumber in some salt, and let stand for 30 mins or so in a colander.
3. Place a pan over low heat, add the coconut flakes and stir constantly until they are evenly brown. Set aside.
4. Wipe the pan clean, add some oil into it and place it over medium heat. When the oil is hot, add the shallot slices and stir fry, stirring occasionally, until it starts to turn golden brown. Remove from the pan and set aside.
5. To make the dressing, first you nuke the palm sugar (in a bowl in the microwave) for 20-30 seconds just to melt it and make it easier to blend with the other ingredients. Then add the fish sauce, stir to blend. Add the lime juice, zest, then the rice vinegar. Taste it and see if you need more acidity, if so, add more rice vinegar to taste. Add the chopped chilli
6. In a salad bowl, add the cucumber slices. Reserve a bit of the coconut, and the herbs for garnish. Dump the rest into the salad bowl. Pour in about 2/3 of the dressing, toss well.
7. Taste it and see if you'd like a bit more dressing, then add more as needed. Sprinkle with the fried shallots, coconut, and herbs and serve.
   

Notes:

• Due to time constraints, I didn't bother with deseeding the cucumber before slicing it. In retrospect, the next time I make this again, I will probably take the time to deseed the cucumber.