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Post by Jonjel on May 23, 2011 13:32:52 GMT
I have just realised that there is no 'Cooking' section on the board. How very remiss, I thought there would be one, together with a hoovering section, an ironing section and a how to please your man section , but I will post here. I have been asked to make a vat of coleslaw for a party this coming weekend. I have made it dozens of times before and it usually turns out OK. I hand slice rahter than using my Kenwood. A lot more fun and control. My only brief this time is 'not too much onion', and my silent response to that will be 'you get it as it comes' However, has anyone got any secret recipes, or secret ingredients I can add? Senna is banned by the way.
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Post by nickcosmosonde on May 23, 2011 17:58:35 GMT
Fennel and dill in the mayo are good.
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Post by Jonjel on May 24, 2011 11:53:27 GMT
Thanks Nick, that could be worth a go.
I found a couple of interesting recipes on line - and some boring ones.
Nigel Slaters take on this looks pretty good. He mixes yoghurt with the mayo (which I do in any case for my potato slad and coleslaw) but he adds lemon juice which appeals.
Some of the 'guests' will be children, so I will have to go easy on things like pumpkin seed and capers, but a bit of chopped apple could give it a lift.
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Post by marchesarosa on May 24, 2011 13:50:39 GMT
Morrisons add chopped apple, sultanas and sometimes grated cheese to their colesaw, jonjel. Nice to have the additional sweetness and the tang of cheese..
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Post by jean on May 24, 2011 15:43:13 GMT
I would never set out to make coleslaw - I make a vegetable salad with everything I can think of in it, including cabbage carrot and onion.
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Post by Lady Markham-Harshly on May 24, 2011 18:57:15 GMT
You're all insane. Coleslaw is divine only in simplicity. Very finely shredded, long strands of white cabbage. Finely grated carrot. Not that much mayonnaise, so that the carrot juice can be appreciated. A pinch of very finely diced onion. Done. Anything added to that is the devil's work. Ok, if you're C of E you can add a little pepper if you really must. Lapsed catholics may go as far as poppy seeds.
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pippa
WH Member
Posts: 230
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Post by pippa on May 24, 2011 21:57:35 GMT
all sounds delicious, although a little while before adding the not too much mayonaise, i'd add just a little home made french dressing (olive oil, lemon, salt and pepper), to liven the mayo.
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Post by Lady Markham-Harshly on May 24, 2011 22:33:14 GMT
Let me guess... Huguenot?
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Post by nickcosmosonde on May 25, 2011 8:15:27 GMT
Isn't Nigel Slater brilliant though? I lurrve his kitchen too - and his garden.
Is he gay?
I tell you what - I'm sure her ladyship is right, as usual, but pinenuts! And maybe a drop of miso. A few noodles. I think I've fallen in love with Japanese cuisine lately.
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Post by Lady Markham-Harshly on May 25, 2011 9:00:35 GMT
I love the way you're thinking. Just a couple of changes: replace the mayonnaise with some soy sauce, maybe some chinese five spice, and flash fry. Now that's some good coleslaw!
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Post by Jonjel on May 25, 2011 9:15:33 GMT
Well, thank you all for your interest, too many individually to thank.
I downloaded quite a few recipes and will almost certainly cherry pick from several.
Kids are going to be there (it is a child's birthday party) so a bit of colour methinks. Red and white cabbage, red and white onions, carrots obviously, I had already decided to add a bit of finely chopped sweet apple, and the mayo will be mixed with yogurt to make it less claggy. I will also bung in some Dijon Mustard, and some salt, and lemon juice.
Interestingly Nigel Slater recommends you don't make it more than a few hours ahead of time otherwise it tends to go slimy. He also suggests standing the chopped veg for a while and getting rid of any juice that runs out. Of all the 'chefs' he seemed to be the only one who had probably made and refined the recipe.
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Post by jean on May 25, 2011 9:55:50 GMT
I downloaded quite a few recipes and will almost certainly cherry pick from several. No - you definitely should not put in any cherries.
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Post by Jonjel on May 25, 2011 10:40:41 GMT
And no more than a dozen cloves of garlic............
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Post by aquatic on May 25, 2011 10:50:10 GMT
all sounds delicious, although a little while before adding the not too much mayonaise, i'd add just a little home made french dressing (olive oil, lemon, salt and pepper), to liven the mayo. Mustard powder in the French dressing, please, pippa.
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Post by marchesarosa on May 25, 2011 13:01:27 GMT
Aquatic coleslaw? That would have fish in it, wouldn't it?
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