Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo: Pam JonesAmigos' 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.
