Some friends from Auckland came down to stay for the weekend, so we put together a Sunday brunch.
Croissants were made yesterday following the recipe given by Dad Bakes.
Sourdough Loaf is the Norwich Sourdough posted by Wild Yeast.
Sourdough English Muffins are also from a recipe posted by Wild yeast.
The fresh egg mayonnaise is a recipe adapted from Ruth’s Mayonnaise in ‘Ottolenghi – The Cookbook‘. Ours is a milder version that was yummy on the fresh croissants with slices of cucumber fresh from the garden. Home made tangelo and grapefruit marmalades were also on offer, as was fresh brewed coffee.
Herbed Fresh Egg Mayonnaise (adapted from Ottolenghi)
Specialist equipment: blender (jug blender, stick blender or food processor)
Preparation time: 10 min
1 free-range egg
3/4 Tbsp Dijon mustard
2 tsp caster sugar
1/2 tsp salt
1 tsp crushed garlic (1 clove)
2 Tbsp cider vinegar 500 ml sunflower oil
2 large handfuls of either flat-leaf parsley or coriander (stalks and leaves)
Put egg, mustard, sugar, salt, garlic and vinegar into either a large bowl (if you are using a stick blender) or into a blender. Process while slowly drizzling the oil into the mix. When the mix thickens (it will also lighten in color) you can increase the rate of oil addition. Don’t be too hasty or else you will split it. If it does split, take the split mix out of the bowl, crack in another egg and slowly poor the mix back in while processing. Add the herbs last thing and process until they are chopped through. If you would like a smother, all be it green, final product, add the herbs about half way though. It is possible to do this by hand with a whisk, but it will take a little longer and it is quite a lot of arm work.