Friday, 02 September 2016

Recipes: Reinventing Mayo!

Reinvent Mayo in your dishes with these recipes from Hayden Groves and Natalie Coleman.

Seriously Good Tempura Rock Oyster, Wasabi mayonnaise (pictured above)

If you are new to oysters or just want to impress your guests with something a little different, then this tasty dish is a must! Offer three pieces as a starter or a single oyster as a pre starter.

• 6 each large rock oysters
• 1 x heaped tbsp of Heinz [Seriously] Good Mayonnaise
• Wasabi paste
• Pinch fine salt
• Lime zest
• Mild red chilli
• 1 spring onion
• Tsp of finely chopped chives
• 1 cup of Tempura flour (approx. 75gm)
• 1.5 cups Ice cold sparkling water (approx. 150ml)
• Fresh vegetable oil to deep fry

1. Shuck the oysters and leave in the oyster liquor. Reserve the domed shell half, clean and dry thoroughly, you will use these for a service vehicle
2. Prepare the wasabi mayonnaise by mixing a little Heinz [Seriously] Good Mayonnaise with the wasabi paste first so there are no lumps. Then add the remaining mayo, you can add a little more wasabi to taste depending on preference
3. Shred the red chilli and spring onion as fine as possible and leave in iced water to crisp. Heat the oil for frying to 200c
4. Prepare the batter, sieve flour and a pinch of fine salt into a bowl, add ¾ of the cold sparkling water and whisk until well incorporated. Try not to overwork it, you are looking for the consistency of double cream, add a little more water if required
5. Remove the oysters carefully out of the reserved liquor, shaking off the excess, pass through the batter and fry quickly for 1 minute until beautiful and crisp, drain well on absorbent cloth and season with a pinch of salt
6. Spoon or better still pipe some wasabi mayonnaise onto the oyster, and then sprinkle on a few shredded pieces of chilli, spring onion, chives and a little fresh lime zest with a micro plane. Place back in the shell and enjoy immediately

Seriously Good Chicken C’zar Wrap

A quick and easy meal if you are on the go or heading to a picnic to soak up the sun, the Caesar wrap mixes succulent chicken pieces with the crunchy texture of romaine lettuce alongside mouthwatering sauces. This take on the recipe includes a twist, with the croutons fried in buttery herb and garlic infused chicken juices.

If you haven’t made croutons like this before by frying them in the buttery, herb and garlic infused chicken juices, then make more than you need as trust me, only half will make it into the wrap.


Makes one 10” generously filled wrap (enough for two people)


• 180gm Boneless skin on chicken breast
• 2 tbsp Heinz [Seriously] Good Mayonnaise (about 45gm)
• 10inch Spinach wrap
• I piece Parmesan cheese – 1 x Level tbsp finely grated for the dressing, and a few shavings with a peeler to go in the wrap
• 1 Baby gem, outer 2/3 leaves removed and discarded.
• 15gm Butter
• 1tbsp Olive oil
• 20gm Bread + more for what you are going to nibble on as you make the wrap
• Dash of Lea & Perrins Worcestershire sauce
• 1 Garlic clove peeled and cut in half
• 1 Sprig of thyme
• Salt and freshly milled black pepper

1. Lay the chicken breast between two pieces of cling film and bat out with the back of a pan to an even thickness of about 1.5cm. This speeds the cooking process, gives even cooking, and a greater surface area, providing more flavour
2. Season both sides, heat in a non-stick pan with olive oil over a medium heat, and cook skin side down for four minutes
3. Meanwhile cut the bread into 1/2 cm thickness
4. After four minutes of cooking add 1/2 garlic clove and thyme, butter and flip over, throw in the pieces of bread, toss briefly in the pan and carry on cooking in the oven for a further four minutes at 180c or until the chicken is cooked through (you can carry on cooking on the stove top, but just reduce down the heat to low until the chicken is cooked and watch the croutons don't burn)
5. Discard garlic and thyme and empty the remaining pan contents onto a cold plate to cool
6. Meanwhile you can make the dressing – start by skewering the remaining 1/2 clove of garlic with a fork and mix Heinz [Seriously] good mayonnaise with the finely grated parmesan and a dash of Lea & Perrins Worcestershire sauce with the fork. To put the finishing touch, pour 2 tsp of the herby juices from the chicken plate and mix well.
7. Break off the first 4/5 outside leaves of the gem, leave whole, shred the inside, wash and dry on a clean cloth, mix in the dressing
8. Break the crouton into pieces, slice the chicken lengthwise, roll in any chicken juices that are on the plate, add both to the salad and lightly dress
9. Lay the larger leaves and chicken in a line on the wrap, then the shredded leaves and rustic crouton on top, add a few parmesan shavings and form into a tight wrap, cut in half and enjoy. If the wrap is to be eaten later maintain shape by rolling in grease proof and tin foil, cut in half and chill in fridge

Always keep left over pieces of fresh bread and freeze them in a sealed box, perfect for when you need some crouton action. The better the bread the more character the crouton will have. If you are calorie conscious, you can still cook the chicken with the skin on but then remove it before you make the wrap.

Seriously Good Baked Halibut, Caper and Herb Sauce

A simple, gluten and dairy free dish that will completely change the way you view mayonnaise!
A perfect accompaniment to the fish, Heinz [Seriously] Good Mayonnaise gives the perfect creamy and indulgent sauce.

Serves 4


• 4 x 150gm Skinless halibut steaks
• 300ml Good quality white fish or chicken stock
• 75 gm Heinz [Seriously] Good Mayonnaise
• 1tsp of your favourite mixed chopped herbs such as parsley, chives, chervil
• 1 tsp Lilliput Caper berries, rinse in cold water and drain

1. Pre heat an oven to 180c
2. Season the halibut on both sides with salt and pepper, place in an oiled oven proof dish that is just big enough to hold all the pieces without touching
3. Heat the stock to a simmer, pour carefully into the dish and place in the oven and bake for 8 to 10 minutes until just barely cooked, as it rests for the two minutes to make the sauce it will carry on cooking
4. Meanwhile chop the herbs and prepare the capers, weigh the mayonnaise into a bowl
5. When the fish is out of the oven immediately measure 180ml of the halibut cooking liquor, reduce by half as quick as you can in a medium sauce pan, remove pan off the heat pour some hot stock into the mayonnaise and whisk, pour this back into the remaining stock in the sauce pan and heat stirring over a medium heat until a simmer
6. Add the herbs and capers
7. Place the fish on four hot serving plates, and divide the hot creamy sauce all over

Seriously Good Celeriac Slaw

A traditional dish from France, this light and elegant salad combines the subtle flavours of celeriac with the peppery taste of mustard. I first discovered it some 30 years ago when we had our first vacation abroad; a two week camping holiday in Brittany. One evening we ate at a small family Auberge and a small plate of hor d’oeuvres arrived with something that tasted like celery but had a look and texture of al dente spaghetti bound in a cream mayonnaise sauce. This was long before Google translate and I didn’t have sufficient French to ask the question. Years later we finally found out and here is my version.

This seriously good salad goes well with cold cuts, as a slaw for your mixed salad, or with a beautiful roast beef or home cooked ham sandwich. For an instant upgrade, spoon a small amount on a fine garlic crostini and top with a finely sliced piece of venison fillet for a stunning canapé.

Serves 6 as a salad


• 1 Small celeriac (circa 500gm) peeled and sliced into thin matchsticks
• 1/2 Lemon, juice only
• 3 Heaped tbsp Heinz [Seriously] Good Mayonnaise
• 1/2 tbsp Dijon mustard
• 1/2 tbsp Grain mustard
• 1 tsp Chopped flat leaf parsley
• Season with salt and pepper to taste

1. Prepare the celeriac, you can grate with a course grater if that’s easier, or use a mandolin. Top tip: You can also place the matchsticks into a food bag, with a pinch of salt and the juice of half a lemon and massage well. This softens the celeriac, draws out some moisture and generally gives you an all-round better finished product, leave for three minutes
2. Mix the mustards with the mayonnaise, add the parsley
3. Drain the celeriac, mix well in the dressing, season to taste and reserve in the fridge for at least 30 minutes for the flavour to develop before serving

Fried Chicken Wings with Blue cheese Dip

By Natalie Coleman, Masterchef Winner 2013

I fell in love with blue cheese dressing when I was on holiday in the US last year. I ate the American dream and it was one of their most popular dressings in restaurants. It originates from the States and goes so well with fried chicken, so this is my unique take on it. You could also use this as a dressing for salads or even sandwiches.

Serves 4

• 20 Chicken Wings For chicken marinade
• 284ml Buttermilk
• 2 Bayleaves
• 1 tbsp Oregano
• 1 tsp Garlic Powder
• 1 tbsp Smoked Paprika
• 1 tbsp Ground Coriander
• 1 tbsp Ground Cumin
• 1 tsp Caynenne Pepper
• 4 Sprigs of Thyme For the Chicken Flour
• 250g Plain Flour
• 2 tbsp Smoked Paprika
• 1 tbsp Ground Cumin
• 1 tsp Caynenne Pepper
• 1 tbsp Ground Coriander
• 1 tsp Garlic Powder
• 1 tsp Cracked Black Pepper

For the Blue Cheese Dip
• 100g Heinz [Seriously] Good Mayonnaise
• 100g Crème Fraiche
• ½ tbsp Dijon Mustard
• 2 tbsp Finely chopped chives
• 1 tbsp White Wine Vinegar
• 150g Grated blue cheese (stilton)
• Pinch of salt
• Juice from ½ Lemon


For the chicken wings
1. Place all the ingredients for the marinade in a mixing bowl and mix well. Add the chicken wings and marinade overnight For the Blue Cheese dressing

For the dressing
2. whisk the mayo and crème fraiche until smooth then mix in the rest of the ingredients. Set aside until ready to serve For the chicken Wings
3. Preheat deep fat fryer to 160c
4. In a mixing bowl add all the chicken flour ingredients and mix well. Remove the chicken wings from the marinade and shake off the excess marinade and coat evenly in the flour and fry in batches for 4-6mins. When the wings start floating it means they are cooked. Temperature check them with a probe and if over 70c they are cooked through. Remove from the heat and season with salt and serve straight away with the blue cheese dressing

Chargrilled chicken Salad with Tarragon Dressing and Croutons

By Natalie Coleman

This is one of my own creations that is perfect for a summer’s day. Chicken and tarragon are a marriage made in heaven and the result is a very light, refreshing and vibrant tasting dish. You could use this dressing on other salads too and it also works very well accompanied fish or goats cheese.

Serves 4

For the dressing
• 150g Heinz [Seriously] Good Mayonnaise
• 100ml Natural Yoghurt
• 100g Crème Fraiche
• 1 tbsp Honey
• ½ tbsp Dijon Mustard
• 1 tsp White Wine Vinegar
• 1 tbsp Dried Tarragon
• 3 tbsp Fresh finely chopped Tarragon
• Juice of 1 Lemon
• Pinch of salt

For the Chicken
• 4 Chicken breasts – Skin removed
• 2 tbsp Olive oil
• Salt

For the croutons
• 1 Small Baguette
• 1 Sprig of Rosemary
• Olive Oil
• Sea Salt
• 200g Mixed leaf salad (Rocket/Frisse/Lollo Rosso)

1. Preheat Oven to 180c

For the dressing
2. Place all of the ingredients into a mixing bowl and whisk until incorporated and smooth. Set to one side until ready to plate

For the croutons
3. Cut the baguette into 2 cm cubes and place onto a lined baking sheet. Drizzle with a little olive oil and scatter over the leaves from one sprig of rosemary. Season with sea salt and cook for 6-8 mins until golden and crunchy. Once cooked, remove from the oven and set aside to cool down. Set aside until ready to serve

For the chicken
4. Heat a large griddle pan until smoking. Season the chicken with salt and pepper and drizzle over the oil. Using tongs place the chicken onto the griddle pan. Sear for 2-3mins on each side until you get char marks then place into the oven for 7-10mins until cooked all the way through. Remove from the oven then slice thinly and set aside until ready to plate

To plate
5. Place the salad in a mixing bowl and dress with ¾’s of the dressing. Toss well. Arrange the salad between four plates. Divide the chicken between the plates and drizzle over the remaining dressing. Finish with the croutons and serve straight away

Tartare Sauce and Beer Battered fish

By Natalie Coleman

Ever since I was a kid I loved Fish and Chips, it reminds me of Friday nights and staying with my Nan and Granddad who always ate fish on a Friday. To go with it, my Nan always served the fish with a generous dollop of tartare sauce. Tartare sauce from a jar is ok, but there is nothing like homemade tartar sauce to instantly upgrade your meal. It packs flavour, is vibrant with herbs and tickles all your taste buds. You need a high quality mayonnaise as a base so Heinz [Seriously] Good is perfect for this recipe. You could also serve your tartar sauce with scampi or even pimp up a fish finger sandwich with it.

Serves 4

For the Tartare Sauce
• 400g Heinz [Seriously] Good Mayonnaise
• 3 tbsp finely sliced chives
• 3 tbsp finely chopped tarragon
• 4 tbsp finely chopped parsley
• 2 tbsp Finely chopped dill
• 2 Banana Shallots (Peeled, tailed and finely diced)
• 3 Gherkins finely diced
• 3 tbsp Capers finely chopped
• Juice of 1 Lemon
• 1 tsp Dijon Mustard
• 3 tbsp White Wine Vinegar

For the Beer Batter
• 250g Plain Flour
• 300ml Ale
• Pinch of Sal
• 4 200g Fillets of Cod
• 75g Plain flour

1. Preheat deep fat fryer to 190c
2. For the tartare sauce, mix all the ingredients in a mixing bowl then season with a good pinch of salt. Set aside until ready to plate
3. For the Beer Batter, in a mixing bowl place the plain flour, gradually whisk in the ale until it makes a smooth batter then finish with a pinch of salt
4. For the fish, in a baking dish place the plain flour and coat the fish so all of it is covered in flour
5. Then dip the fish into the beer batter and shake off the excess batter. Fry for 5-7mins until golden brown and crispy. Do in batches depending on the size of your fryer. TIP – You could keep your fish warm in a low oven whilst waiting for the rest to cook
6. Season with sea salt and serve straight away with a good serving of tartare sauce

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