150g sugar snap peas or pea shoots
150g asparagus tips
125ml NOMU MAYU (or homemade recipe below)
1 clove garlic, crushed
2 anchovies, finely chopped (optional)
60ml fresh chives, finely chopped
1 tsp NOMU One for All Rub
1 roasted or rotisserie chicken
4 radishes, very thinly sliced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
NOMU Sea Salt and Black Pepper
HOMEMADE MAYONNAISE:
3 egg yolks
1 tsp Dijon mustard
A few grindings NOMU Sea Salt
1 cup canola oil
1 tbsp freshly squeezed lemon juice
1 tbsp boiling water
Split the sugar snap peas lengthways and blanch for one minute in boiling water. Drain and refresh in ice-cold water. Do the same with the asparagus tips.
Place the mayonnaise in a small bowl and stir through the garlic, anchovies, chives and One-for-All Rub.
Remove the skin and bones from the chicken and coarsely shred the meat.
In a large bowl, gently toss together the blanched vegetables, shredded chicken, radishes and herbs. Drizzle with the garlic mayo sauce, season to taste and toss again. Serve with freshly baked artisan bread.
HOMEMADE MAYONNAISE:
To make your own mayonnaise, place the egg yolks, mustard and Salt in a small food processor and whizz to combine. With the motor running, add the oil in a very slow, steady stream until you have a thick, light mayonnaise.
Add the lemon juice and season to taste. With the motor still running, add the boiling water to make it extra light and creamy.
150g sugar snap peas or pea shoots
150g asparagus tips
125ml NOMU MAYU (or homemade recipe below)
1 clove garlic, crushed
2 anchovies, finely chopped (optional)
60ml fresh chives, finely chopped
1 tsp NOMU One for All Rub
1 roasted or rotisserie chicken
4 radishes, very thinly sliced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
NOMU Sea Salt and Black Pepper
HOMEMADE MAYONNAISE:
3 egg yolks
1 tsp Dijon mustard
A few grindings NOMU Sea Salt
1 cup canola oil
1 tbsp freshly squeezed lemon juice
1 tbsp boiling water
Split the sugar snap peas lengthways and blanch for one minute in boiling water. Drain and refresh in ice-cold water. Do the same with the asparagus tips.
Place the mayonnaise in a small bowl and stir through the garlic, anchovies, chives and One-for-All Rub.
Remove the skin and bones from the chicken and coarsely shred the meat.
In a large bowl, gently toss together the blanched vegetables, shredded chicken, radishes and herbs. Drizzle with the garlic mayo sauce, season to taste and toss again. Serve with freshly baked artisan bread.
HOMEMADE MAYONNAISE:
To make your own mayonnaise, place the egg yolks, mustard and Salt in a small food processor and whizz to combine. With the motor running, add the oil in a very slow, steady stream until you have a thick, light mayonnaise.
Add the lemon juice and season to taste. With the motor still running, add the boiling water to make it extra light and creamy.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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