Macaroni Cheese Bites with Roasted Garlic and Lemon Mayo
Maccaroni and Cheese
20g dried sage
120g grated cheese
50g dijion mustard
110g macaroni pasta (cooked and drained)
Lemon and roast garlic mago (makes 2.6L)
200g peeled garlic
50g canola oil
1.5 egg yolks
100g Dijon mustard
80g white wine vinegar
80g lemon juice
Zest of 4 lemons
Bring water to a boil, adding butter, salt and dried sage.
Add flour all at once and stir well - off the heat for 1 minute. Then cook out over a low heat for 5 more minutes. Transfer to a kitchen mixer and beat until mixture isn’t setting off any steam. Whisk eggs completely and add slowly to the mixture. Add cheese, mustard and then pasta. Oil spray baking tray and evenly spread out mixture to chill in fridge. Separate into 32 same size balls. Deep fry until golden brown.
For the mayo:
Blanch garlic in boiling water for 30 secs then refresh in ice water. Bring water back to the boil and repeat as above 8 times. On baking paper, roast the garlic with 50g of oil until golden brown.
Blend together egg yolks, Dijon mustard, white wine vinegar, lemon juice, zest and salt. Add roasted garlic to this mixture and a little oil slowly.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|BUTS||Butter salted rolling meadow||$0.00|
|SALT||Salt fine 5kg||$0.00|
|FLOBF||Flour bakers new zealand flour mills||$0.00|
|EGG6||Eggs size 7||$0.00|
|CHEEBB||Bakery blend cheese grated alpine||$0.00|
|MUSDV||Mustard dijon extra strong french essente france||$0.00|
|PASM45||Pasta elbows (macaroni) 70 italian la molisana bulk||$0.00|
|GARLCR||Garlic crushed essente||$0.00|