Lunch today was a classic combination for this time of year; asparagus, parma ham and a few new potatoes. To add a bit of luxury, I made up a batch of fresh garlic mayonnaise. A small clove of garlic sprinkled with salt and crushed with a knife point to a paste, then whisked into an egg yolk. Then olive oil (mild first, followed by some extra virgin) dribbled into the bowl, whisking all the time, until the mixture becomes so thick and shiny that it all sticks to the whisk. Then a squeeze of lemon juice brings it back to the right consistency - well worth the effort!
This evening was a bit of using up - one of the green peppers from the vegbox and the lamb mince left over from the weekend's burgers. I fried a chopped onion and some garlic, added some pine nuts, the lamb mince and then a couple of chopped tomatoes. I added some tomato puree, salt and a pinch of dried oregano, then piled the mixture into the halved pepper and baked it for about 25 mins. Served with some minty couscous, it made a tasty supper.
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