Читать книгу Kitchen Memories - Lucy Boyd - Страница 15

1 medium egg yolk

about 175ml extra-virgin olive oil

juice of 1 lemon

2 bundles of sea kale, stalk ends trimmed where they have been cut

1 or 2 small blood oranges or 1 large navel orange, peeled and pith removed, then cut crossways into 5mm-thick slices

about 12 viola flowers picked from the garden or a pot, stems removed

a few leaves of winter purslane or lamb’s lettuce

salt and black pepper

To make the mayonnaise, put the egg yolk into a pestle and mortar. (You can do this in the food processor or KitchenAid, but this is just the way we have made it in our family over the years, as it gives you more direct control and contact with the way the yolk is responding to the olive oil – how thick you want it and how much lemon to put in can be adjusted to taste in a more satisfying way.) Very slowly start adding the oil – it should be drops at the beginning not a continuous stream, stirring all the time. Once the egg yolk and oil have become one and there is no sign of separation – the mixture should start to feel gloopy and stiff – add a squeeze of lemon juice. Keep stirring and adding more olive oil until it becomes too thick and is clinging to the pestle, then add more lemon juice to loosen the mixture. Keep adding the oil until you have the right amount of mayonnaise. Season with salt and pepper and taste to see if it needs a little more lemon.

Put a pan of water on to boil with a pinch of salt. Add the sea kale to the boiling water and cook for 4–5 minutes or until just tender, then, using a slotted spoon, carefully transfer on to kitchen paper and dab off any excess water. Divide the kale between the plates. Arrange 3 or 4 orange slices here and there on the kale and add a generous blob of mayonnaise. Scatter the viola flowers and a few leaves of the purslane or lamb’s lettuce over the top, then add a very light drizzle of extra-virgin olive oil. Season with salt and pepper.