This week, I thought I’d share with you this thing of beauty…
I’ve been working on my food photography skills. This isn’t a food blog, but it does feature a lot about food seeing as the saying ‘let food be thy medicine’ applies to people with diabetes more than others. As you can see, I have a long, long way to go…
I’m not a natural photographer. My pictures are often blurry. They definitely lack that crystal-clear focus skilled food photography has, and yet sometimes I look at food blogs and wish they had a bit more of a homemade look to them. Should food be about looks, rather than quality and taste?
Just as with food photography, I’m not good at presentation. I plonk food on a plate, and the most decoration it gets is a sprinkle of parsley. I created this dish – the Wagyu burger with a Portobello mushroom, topped with Roquefort. Delicious, hmm? I do wish I could make things look better, so they appear as they taste.
We got the Wagyu burgers in Aldi. If you wanted to add yet more decadent deliciousness, a rasher of streaky bacon grilled to crispness would work well. You could also add a tablespoon of garlic mayonnaise, and if you want to make your own mayo even better. Here’s the recipe if you want to try it out.
It’s easiest to make mayonnaise in a food processor. My grandmother made it by hand. If you want a workout, feel free!
- 1 whole, large free-range egg
- 200ml rapeseed oil (I use Scottish cold-pressed)
- 50ml extra virgin olive oil
- 1tsp Dijon mustard
- 1-2tbsp cider vinegar
- 1 clove, garlic, crushed
- Salt and black pepper
Place the egg, mustard, crushed garlic and a little salt and pepper in the food processor and run the processor until the yolk is thoroughly mixed and pale yellow.
Put the oil in a jug and with the motor running, pour in the oil very slowly. You must go slowly, or the mayonnaise will not thicken up. Slowly means letting it drip in.
Once you have added about two-thirds of the oil, add 1tbsp of vinegar to thin it a little. Add the rest of the oil, taste and season with salt and pepper if necessary. You might want to add another tablespoon of vinegar for flavour and to thin the mix a little. It will taste very garlicky at first, but the flavour will soften over time.
Thanks to the rapeseed oil, your sauce will be the most beautiful golden colour.
The carb count for two tablespoons of mayonnaise is negligible.
Aioli is delicious with so many things. Dip the last of the season’s asparagus in it, spread it on slices of low-carb bread, have it with chicken or fish, and anoint roasted vegetables with generous dollops.