Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo: Pam Jones
Amigos' coleslaw
Serves 6
Ingredients
Vegetable slaw mix
½ red onion, thinly sliced
1 large carrot, grated
¼ red cabbage, thinly sliced
¼ white cabbage, thinly sliced
Aioli
2 eggs, separated
2 cloves of garlic, peeled
50g pickled jalapenos, finely chopped
50g spinach, wilted and refreshed in iced water
500ml light olive oil or vegetable oil
juice of 1 lime
20ml cider vinegar
Chimichurri
100g parsley (flat or curly)
100g fresh coriander
100g fresh mint
50ml olive oil (not virgin olive oil)
3 cloves garlic
½ red capsicum (or a little red chilli if you like a little spice)
juice 3 limes
sea salt to taste
Method
Put egg yolks, garlic, spinach, jalapenos and lime juice in food processor and mix for about two minutes.
Slowly add oil. When thickened, add egg whites and vinegar. Add a little water if too thick. Season to taste.
Chimichurri
Place all ingredients into food processor, process until smooth.
To assemble
In a stainless steel bowl, combine all the vegetables, 8 tablespoons of aioli, 4 tablespoons chimichurri and 1 teaspoon of good-quality sea salt. Mix until thoroughly combined.
Requested by Alexandra Jamieson, of Cromwell. Supplied by Amigos, Cromwell.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
