{"id":2708,"date":"2012-12-01T21:20:01","date_gmt":"2012-12-01T13:20:01","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2708"},"modified":"2015-08-30T21:15:18","modified_gmt":"2015-08-30T13:15:18","slug":"potato-salad-with-seeded-mustard-mayonnaise","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/potato-salad-with-seeded-mustard-mayonnaise\/","title":{"rendered":"Potato salad with seeded mustard mayonnaise"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I was flicking through my recipes recently and noticed that everything I have posted in the past few months has been something sweet, a slice, cake or\u00a0dessert.\u00a0 And as much as I LOVE all of these things I thought it was time for something a little different.<\/p>\n

One of the things that I use my Thermomix for quite often is steaming.\u00a0 I know that some people don\u2019t even use their Varoma dish (steamer), so hopefully this will inspire a few of you.<\/p>\n

The Varoma name comes from Vorwerk (the company that design and manufacture this amazing product) and is a made up work combining the two things that\u00a0occur when steaming.\u00a0 Vapour comes from the bowl through the steamer and Aroma is emitted, hence Varoma :).\u00a0 The dish itself has two layers and has (up to) a 2 L capacity.<\/p>\n

So what can you create using your Varoma?\u00a0 How about these few things:<\/p>\n

–\u00a0Prosciutto rolled chicken breast in cream sauce<\/p>\n

–\u00a0Turkey wrapped in bacon with cranberry gravy<\/p>\n

–\u00a0Brown rice salad (one of my favourites!)<\/p>\n

–\u00a0Meatloaf with red sauce (Yes it is delicious)<\/p>\n

–\u00a0Sticky date puddings<\/p>\n

–\u00a0Chilli mussels<\/p>\n

–\u00a0Ricotta dumplings with Napoli sauce (from the new 2013 calendar)<\/p>\n

There is so much more.\u00a0 I hope you enjoy this recipe and adapt it to suit your household.<\/p>\n

potato salad with seeded mustard mayonnaise (recipe by Fiona at Food 4 Thought).<\/span>
\n serves 4-6<\/span><\/p>\n

seeded mustard mayonnaise (makes just over 2 cups)<\/em><\/span>
\n Ingredients<\/span>
\n2eggs
\n1 tsp dijon mustard
\n2 good pinches fine salt
\n50g white wine or apple cider vinegar
\n35g seeded mustard
\n450g grapeseed or rice bran oil (pre-weighed)<\/p>\n

Preparation<\/span>
\nPour eggs into TM bowl, add dijon mustard and salt.\u00a0 If the eggs are from the refrigerator, heat on 37\u00b0C for 1 minute, speed 3<\/strong>, otherwise mix for the same without the heat.\u00a0\u00a0<\/strong><\/p>\n

Ensure the MC is on the lid with the opening facing up and the lid is secured in position.\u00a0\u00a0Set scales to zero and pour (and weigh) the\u00a0vinegar into the MC.\u00a0 Turn the dial to speed 4.\u00a0 <\/strong>Pour the oil onto the lid\u00a0(being careful that it doesn’t overflow) and allow it to drip into the bowl\u00a0 until it is all gone.\u00a0 Without stopping the blade, remove the MC and pour the vinegar into the bowl.\u00a0 Mix for a further 10 seconds. <\/strong>\u00a0Stop the blade, add the seeded vinegar and mix for 5 seconds on speed 3.\u00a0 <\/strong>Check for seasoning and adjust as necessary.<\/p>\n

Pour mayonnaise into airtight container and store in refrigerator until required.<\/p>\n

My tips:<\/span> *I always make this mayonnaise at least a day ahead as the flavour develops with time.\u00a0\u00a0 *This recipe makes quite a bit.\u00a0 I think it depends on how much\u00a0dressing you like on your salad as to whether you halve it or not. I think I like a little bit more than a half batch.\u00a0 If there is anything left over I’m more than happy to use it\u00a0for<\/span> something.\u00a0 *I know it is a little controversial not to use the butterfly but it works really well.\u00a0 Particularly if you weigh the vinegar into the MC.\u00a0 It has a dual purpose.\u00a0 With the TM 31 the MC always \u201cfloats\u201d when you pour oil on the lid.\u00a0 Weighing the vinegar into the MC prevents that and also means that it is already organise for you to just pour straight in when needed.\u00a0 *You may find this a little sharp but the salad needs the flavour.\u00a0 *This will store in the refrigerator for at least a month.\u00a0 Just make sure you store it towards the back as it is usually colder and when you use it be careful not to cross-contaminate it.\u00a0 *You can use apple cider vinegar if you like.\u00a0 *I don’t use olive oil in my mayonnaise as it can be bitter and very strong.\u00a0 For a basic mayonnaise recipe go here<\/a><\/p>\n

\"\"<\/a><\/p>\n

potato salad<\/em><\/span>
\nIngredients<\/span>
\n1 litre water
\n6 eggs
\n600g sweet potato, peeled and chopped into 1\u00bdcm cubes
\n600g potato (ruby lou or\u00a0royal blue), peeled and chopped into 1\u00bdcm cubes
\n250g fresh or frozen peas
\n75g red onion, finely diced or sliced thinly
\n250-300g mayonnaise
\nsea salt for seasoning<\/p>\n

Preparation<\/span>
\nPlace water into TM bowl.\u00a0 Add simmering basket with eggs.\u00a0 Add mixed potatoes\u00a0into the Varoma dish, leaving the top layer out.\u00a0 Cook\u00a0at Varoma temperature<\/strong> for 15 minutes <\/strong>on speed 3.\u00a0 <\/strong>When finished, remove Varoma dish, set aside.\u00a0 Use the spatula to remove the basket and run the eggs under cold water before peeling.<\/p>\n

Stir the potatoes to encourage even cooking, add the top layer into the Varoma dish and add the peas.\u00a0 Place the dish back in place and cook\u00a0at Varoma temperature<\/strong> for 10 minutes <\/strong>on speed 1.<\/strong><\/p>\n

In the meantime, chop the onion, peel the eggs and chop into pieces the same size as the potatoes.\u00a0 Add to a large salad bowl.\u00a0 Once completed, check the peas are cooked and the potatoes are soft when pricked with a fork or knife.\u00a0 They should not be falling apart but just soft.\u00a0 Add the potatoes and peas to the salad bowl.\u00a0 Pour over the mayonnaise and stir gently to combine.\u00a0 Taste for seasoning and adjust as desired.<\/p>\n

Allow to cool slightly and serve.<\/p>\n

My tips:<\/span> *I always use ruby lou or royal blue potatoes as I find they hold their shape better and do not break apart.\u00a0 *You can substitute beans and spring onions if you prefer and even add some crispy bacon for something different.\u00a0 *If you find the mixture too thick when the mayonnaise is added or you would like to add a little less mayonnaise, simply add a tablespoon of the cooking water.\u00a0 This will loosen it slightly but still keep it creamy due to the starch content.\u00a0 *I prefer to dice my onion in this case than use the Thermomix because I want it to be uniform in shape.<\/p>\n

e<\/strong>ase: 9\/10.\u00a0 <\/strong>
\nprep time: 15mins<\/strong>.
\ncooking time: 25mins\u00a0+ 5minutes for mayonnaise<\/strong>
\ntotal: 45 minutes<\/strong>.<\/p>\n

taste: 9\/10.<\/strong> We loved this salad.\u00a0 Everything just worked so well together.<\/p>\n

would I make it again:\u00a0 Yes.\u00a0 <\/strong>Summer is here!\u00a0 (I did this\u00a0recipe\u00a0at our Festive Flavours Cooking Class in South Perth.)<\/p>\n","protected":false},"excerpt":{"rendered":"

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I was flicking through my recipes recently and noticed that everything I have posted in the past few months has been something sweet, a slice, cake or dessert. And as much as I LOVE all of these things I thought it was time for something a little different.<\/p>\n