Thursday, 29 September 2011

Roast Garlic and Cumin Mayonnaise

Classic mayonnaise made smoky with the addition of roast garlic and cumin. I like it as a dip for potato wedges, sweet or normal variety. It would be excellent to go with leftover roast chicken or lamb too. Two days ago, we cooked sweet potato wedges, coated in oil and smoked paprika. I added some cherry tomatoes and merguez sausages to the pan 20 minutes before the potatoes were ready, and had the mayo on the side.

To make the mayonnaise, sit two bulbs of garlic on their own square of foil. Drizzle with olive oil, and close the bulbs in the foil by crimping the edges together- the packages should be tightly sealed but loose around the heads of garlic themselves. Roast for about 25 minutes at 200 degrees until they are very soft. Allow to cool. Toast and grind about 1 tsp of cumin seeds. Make up the classic mayonnaise recipe, using lemon juice in place of the vinegar. Stir in the cumin and some lemon zest, then squeeze the garlic out of their skins into the mayo. I added a touch of dried chilli too, as I wanted a little heat.

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