Hi

I'm back! Have a bit more time to write some more things.

I wanted to share this little story with you all, as when I was a student at Silwood kitchens Lesley Faull the founder of Silwood Kitchens was very much alive and part of our everyday activities. Mrs Faull had a wonderful sense of humour, and loved the students, and used to sit with us when we were doing demonstrations and learning to cook. One day I was doing the demonstrating with her daughter Alicia, who is very much part of the school today, or should I say assisting Alicia, and we were mesmerised by the fact that we could pour brandy onto whatever and the whole thing would "go up in flames" (correct terminology flambe), well me in my typical generous approach to life, and a heavy hand with the booze(well not normally brandy) just about poured half the bottle into the pan, and the flames shot up to the ceiling and nearly set the kitchen alight!! I almost pooped in my pants, but luckily the flames died down and all was not lost. Normally a generous ladle of brandy is sufficient to flambe any dish. Looks very impressive too!

Lesley also dined with Julia Child in her home, and on the evening that they dined together, Paul, Julia's husband, mixed up an aperitif he called "Shoilly", which Lesley described as enhancing both appetite and mood. Paul wrote down the recipe on a piece of paper napkin and Lesley kept this special memento safely tucked away in her Julia Child cookbook. At the recent premiere of Julie and Julia, Alicia shared the recipe half dry sherry and half Noilly Prat (dry vermouth) "which we usually call Noilly at home" wrote Paul.


HOMEMADE MAYONNAISE:

1 Whole Egg
3 Egg Yolks
1 tsp salt
2 ml (1/2) tsp white pepper
2 ml (1/2) tsp dry english mustard
2 TBS White Vinegar
2 TBS Lemon Juice
750 ML sunflower Oil

METHOD:

In your magimix mix the egg, yolks, salt, pepper, mustard, lemon juice, vinegar together until pale and thick, then with the machine running slowly add in the oil in a steady stream, until the tone of the blade changes and it turns into a glug, glug, this we call the "sweet sound of success" and the mayo is made!

Bottle in an airtght container in the fridge, keeps for weeks.

PEA SALAD:

1 Bag Petit Pois peas (defrosted not cooked)

Take out as many peas as people you wish to feed, then mix in the following.

Homemade Mayo to coat the peas mixed with some natural yoghurt
Chopped Spring Onions (about 8)
Salt and pepper

Mix all the above together and for those of you that love fresh mint, add chopped fresh mint, however if any of the other salads have mint in them already then don't put mint in this one then it is all too much.

Enjoy
Suex