ach of the chicken breasts with the olive oil, then season
eanwhile, to make the tuna mayonnaise, combine tuna, anchovies, 1 oz
For the sriracha mayonnaise, combine mayonnaise, sriracha, lemon juice and garlic
eanwhile, for the lemon mint mayonnaise, combine mayonnaise, mint and lemon juice
owl, roll chicken breasts thinly with mayonnaise.
Put corn flake crumbs
nd add to the bag with the red wine, water, 1
e horseradish and season with salt and pepper, then
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
pread mustard over inside. Top with spinach, ham and sage. Roll
eanwhile, for the chili garlic mayonnaise, blend or process egg yolk
Heat oil in a large saucepan over high heat. Deep-fry wonton wrappers for 1 min, or until golden. Drain on paper towels. Break 2 wrappers into pieces. Reserve remaining whole.
In a large bowl, combine shrimp, lettuce, bean sprouts, avocado, mint and broken wonton wrappers.
For the chili-lime mayonnaise, whisk together mayonnaise, lime zest, lime juice, chili and ginger. Season.
Place 1 unbroken wonton wrapper on each serving plate. Top with shrimp salad and drizzle with mayonnaise.
baking tray along with garlic. Drizzle with oil and season. Bake
Mix together stuffing mix, water, mayonnaise, tuna, relish, cheese and carrots.<
nions, mustard and egg. Season with salt, pepper, thyme, garlic, cayenne
medium saucepan and cover with cold water. Bring to a
00b0F. Toss onion and squash with 1 tbsp oil, season then
o a baking tray lined with parchment paper. Place in oven
Combine mayonnaise, lemon peel and juice, and pepper in small bowl.
Whisk flours, five-spice, egg and beer in medium bowl until smooth.
Fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 350\u00b0C (or until a cube of bread turns golden in 10 seconds). Dip fish in batter; draining off excess. Deep-fry fish, in batches, until cooked through. Drain on paper towels. Serve with mayonnaise and lemon wedges, if desired.
Preheat the oven to 425\u00b0F.
Bake potato wedges according to package directions.
For the lime mayonnaise, combine all ingredients in a small bowl. Cover; refrigerate until ready to serve.
Season salmon to taste. Heat oil in a large skillet on medium heat. Cook salmon for 3-4 mins each side until cooked to desired doneness.
Serve salmon with mayonnaise, potato wedges and salad.
ime juice and lime zest with mayonnaise.
Arrange iceberg wedges on