Moulded Cucumber Salad & Devilled Eggs

April 12, 2019

Moulded Cucumber Salad

 

Ingredients

 

2 packets (80 g)        Greengage Jelly

125ml                         Boiling Water

250ml                         Mayonnaise

250g                           Smooth cottage cheese

2 medium                   Cucumbers, grated and drained

1                                  Small onion, grated

10 ml                           Lemon juice

                                    Salt and pepper to taste

 

Method

 

  1. Dissolve the Jelly in boiling water, leave to cool down.

  2. Add rest of the ingredients to the cooled down Jelly.

  3. Pour into cold rinsed mould, leave to cool in the refrigerator

  4. Turn out on salad plate and garnish to taste. 

 

Devilled eggs

 

Ingredients

 

12 Large              Eggs, at room temperature

60ml                     Mayonnaise

10ml                     Dijon Mustard

5ml                        Salt

1ml                        paprika

                                Pinch of Chilli Flakes

30ml                     Olive Oil

30ml                     Boiled kettle water

10 ml                    finely chopped chives

 

Method

 

  1. Bring some water to boil in a large saucepan and once its boiling, add the eggs, one by one, into the pan and bring back to the boil.  Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes.

  2. While you’re waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them.  As soon as the eggs have had their 12 minutes, spoon them into the cold water and leave for 15 minutes-no longer-before peeling patiently and carefully

  3. Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl.  Place the neatest looking 18 halved whites on a plate or two.

  4. Add the mayonnaise, a teaspoon of Dijon mustard, the salt and paprika to the egg yolks, chilli flakes.  Stir and mash with a fork, then blend with a stick blender or in a food processor.  Add the olive oil, and blend again until smooth.  It will be very thick.  Check for seasoning and also taste to see if you want this hotter.  Now, by hand stir in as much of the water as you need to help form a piping consistency.

  5. Spoon the golden mixture into a piping bag with a star icing nozzle, making sure it is densely packed at the bottom of the bag.  Then pipe away, filling the hollowed out whites with golden rosettes.   Or you can mound the yolk mixture during a pair of teaspoons.  Sprinkle with paprika and chopped chives and serve with a flourish. 

     

     

 

 

Share on Facebook
Share on Twitter
Please reload

  • Black Twitter Icon
  • Black Facebook Icon
  • Black Instagram Icon

#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria