Ingredience
60g/2oz chopped onion
1 tbsp sunflower oil
2 tsp mild or medium curry powder
1 heaped tsp tomato purée
100ml/3½fl oz red wine
60ml/2fl oz water
1 bay leaf
1 slice of lemon
dash of freshly squeezed lemon juice
6 dried apricots
450ml/¾ pint mayonnaise
3 tbsp lightly whipped cream
salt
freshly ground black pepper
pinch of sugar
Method
Softening the onion in the oil without browning.
Add the curry powder, tomato purée, wine, water, bay leaf, lemon slice and juice. Simmer uncovered for 5-10 minutes or until reduced by about half, then strain and leave to cool.
Put the apricots in a pan with barely enough water to cover and simmer until very tender. Liquidise, adding a little extra water if needed. Leave to cool.
Mix the mayonnaise with the strained curry sauce and the apricot purée and some salt, pepper and sugar (if needed) to taste. Fold in the whipped cream.
Curried Mayo
3oz - 75g mayonnaise
1 tsp of mango chutney
1 level tsp of curry powder
1 tsp of lemon juice
Mix all together.
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