Quince Mayonnaise
Sounds a bit of an odd combination but works well with tagines, cheeses and antipasti type things or try slapping it on your spuds (any style)
Ingredients
1 lg quince peeled cored and chopped (they discolour very quickly so best left for a short time in cold water with fresh lemon added to it)
4 strands of good quality saffron
2 cloves of peeled smashed garlic
½ tsp sea salt
2 1/2 fl oz mild x virgin olive oil
Good squeeze of lemon juice
5 ml or 1 tsp white wine vinegar
15 ml or 1 tbs runny honey
Method
1. Cover the quince with a little water and the saffron cook till tender drain and cool.
2. Pulverise the garlic with the salt in a mortar then add the quince and crush it to a puree.
3. Dribble in the olive oil a little at a time beating as you go it will amalgamate and you will have a thick puree.
4. Add the rest of the ingredients and season to you taste.
5. Cover and keep chilled until you need to use.
Note: if you don’t have a pestle and mortar use a bowl and whisk its just as good.
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