Name: Tapas My Way
Yield: Makes about 1½ cups each
Ingredients: 75 ml egg yolks (from about 4 large eggs); 10 ml smooth Dijon mustard; 1 T dried parsley; 60 g Parmesan, freshly grated; 20 red chillies (cut stems off); 30 ml lemon juice; 3 T chopped garlic; 2 T grated fresh ginger; 40 g toasted pine nuts; 375 ml red wine vinegar; 3 large ripe red tomatoes; salt (as needed); pinch of coarse sea salt; 1 t cumin seeds, toasted; 5 g fresh coriander leaves, chopped; 1 t caraway seeds, toasted; 60 g basil leaves; 60 ml olive oil; 180 g red pepper, roasted, de-seeded and peeled; sea salt; ground white pepper (as needed); 20 g garlic cloves, roughly chopped; 1 T sea salt; 1 t coriander seeds, toasted; 720 ml vegetable oil; 110 g red chillies, de-seeded; 10 g garlic, chopped; ½ t castor sugar; 3 sweet red peppers, cut into pieces; 30 ml white wine vinegar

Preparation info

Makes about
1½ cups
each

Difficulty
Medium

Appears in

Dijo

By Lesego Semenya

Published 2018

About

Tapas and finger foods are all the rage these days. These are some of my favourite dips and spreads. They go well with bread, crackers, cheese and seafood.

Ingredients

For the Mayonnaise

75 ml egg yolks (from about 4 large eggs)
30 ml

Main course

Method

Whisk the yolks, vinegar, mustard and sugar in a bowl until slightly foamy. Slowly add the oil in a thin stream as you constantly whisk with your other hand (if you have really bad hand-eye coordination, get someone else to help you). As you whisk, the mixture should get thick and smooth and begin to resemble a cream. Season with salt, white pepper and lemon juice as desired.

Chop the c

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Tapas My Way

Homemade Mayo, Harissa, Basil Pesto & Chilli Jam

Ingredients

For the Mayonnaise

Method

Part of