You know what gets me about fancy houses in interiors magazines? They never, ever, have anything stuck to their fridges. Oh, sure, there might be some artful magnetic chalkboard, or a designer decal, but there are never any library book notices, or ‘art’ or torn-out recipes. They are neat, tidy – and soulless.
By contrast, the outside of my fridge is extremely busy (and a direct reflection of the chaos inside). Magnetic newspaper headlines, school notices, drawings, business cards for builders and a motley collection of recipes ripped from newspapers or magazines. I was just about to add another one to the pile last week when I remembered this month’s Random Recipes, which celebrates those torn-out clippings. So instead of consigning the recipe to the fridge door, where it would probably be lost forever, I made it that night instead. I should really do this more often.
I knew Aaron Brunet would win Masterchef in 2013 – right from the start he had that look about him. This mayonnaise recipe was from a recent newspaper column he wrote about the pleasures of eating with your hands – in which he endorsed plate-licking. Now, I had a flatmate once who licked her plate after eating and I don’t ever want to see that again, but his recipes are definitely finger-lickin’ good. Aaron uses this mayo in a chicken caesar-ish wrap – I used in our Friday night fishburgers and to lie beneath some hot smoked salmon on crackers. I’ve now lost the clipping somewhere, but this is the recipe from memory (ish). It’s dead easy, good for you and adding some fresh herbs gets rid of any tofu flavour. You should try it.
300g block silken tofu
2 tsp Dijon mustard
2 tsp Kikkoman soy sauce
salt and pepper
½ tsp pepper
1 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lemon juice
Fresh herbs – finely chopped parsley, chives, basil (optional)
Put all ingredients, except the herbs, in a blender and blitz until smooth (I use a stick blender and a jar). Taste for seasoning and sharpness – add more salt or lemon juice as desired. If you’re planning to use it all immediately, add the herbs and blitz again. Otherwise, this keeps in the fridge for a week.