INGREDIENTS

INSTRUCTIONS

MAYONNAISE (BASIC RECIPE
NOSH POTATO SALAD
Mayonnaise: To remove the worries and fears about any lurking salmonella in
raw egg, simply mix the yolks with the vinegar at the start and leave for
5-10 minutes stirring once or twice. Salmonella hate vinegar and it will
reduce the risk of any contamination. Then whisk the yolks with some salt
and the mustard, them drizzle in the mixed oils, incorporating them
thoroughly, beating all the time, until half the oil is used. Then, add the
lemon juice and continue to pour and whisk oil in.
Finally adjust the seasoning. If the resulting mayo either looks too thin
or has split and curdled, it is possible to rescue it by beating another
yolk in a separate bowl and pouring the original mixture in gradually,
beating well as before, but really taking plenty of time to whisk well
together.
In Norway we used exclusively olive oil because of availability but sole
use of olive oil makes a very strong flavoured mayo. To balance the
proportions as above is to be preferred.
Nosh potato salad: Boil the potatoes in their skins in salted water until
they are soft but retain a 'waxy' middle. Refresh immediately into ice
water, drain well, and when cool to the touch, peel the skins and slice
into thin (1/8inch-1/4inch) rounds. Add the sliced spring onions to the
mayonnaise and sour cream and season with salt and fresh ground black
pepper (to taste depending on the mayo strength preferred). Add the sliced
potatoes, combine gently but thoroughly to prevent the potatoes breaking
up. Finally add the chives and fold in. If the mixture looks/feels too dry
add some more mayo until moist.
Lobster: You can't kill a lobster by just stabbing it with a sharp stick or
bashing it with a hammer, the only way to kill a lobster is to pop it into
a large pan of boiling salted water. (They have no brain so they will not
know the water is hot).
Now the water, should be 180g (6oz)of sea salt to 1 gallon of water (this
is about the same strength as seawater). You should cook lobster for about
10-15 minutes up to 1.5 lb and 15 to 20 minutes up to 2.5 lb. These times
start when the water comes to the boil. Do not boil hard, just a gentle
simmer.
The lobster is now cooked and its now time to cut the bugger in half.
Place the carcass on a chopping board and push the pointed end of a knife
right through the carapace on the line that runs down the middle of the
back of the body section, bring the knife down on to the chopping board
cutting right through the tail,then sever the body into two sections.
Remove the stomach from the body (just behind the mouth) also remove the
intestine which runs down to the tail, clean out the rest of the rubbish
and any coral then eat and enjoy.
To serve, we added 1 fine chopped red chilli (cored and de-seeded) and a
couple of cloves of garlic, crushed to the original mayo mix and placed a
dollop in the space left by the removal of the stomach.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t confuse God’s patience with his final response”