Mayonnaise has been a cupboard staple of mine for as long as I can remember, but I have to admit that until recently, I had pigeonholed its use for pasta salads, sandwiches and chip dipping – utter heathen am I.
But here’s the thing – mayonnaise can be used in the most deliciously creative ways from adding depth of flavour to dishes to creating a killer cake (yes, really!).
And so without further do, let me share with you some awesome things you can do with mayonnaise in these five recipes using mayonnaise, which also happen to have been shortlisted as bringing on love at first bite as part of the Heinz [Seriously] Good Mayonnaise Spoonfuls nationwide challenge. Get ready to drool…..
1. Make a wicked Halloumi, Mushroom and Pesto Stack (Emily’s Recipes and Reviews)
Seriously satisfying squeaky cheese combined with mushroom and pesto is a match made in heaven….nom nom nom…..
Makes 8-10 spoonfuls
A block of halloumi, carefully sliced into squares
100g button mushrooms, sliced
Heinz Seriously Good Mayonnaise
A spoonful of green pesto
2 tsp red chilli flakes
Chopped fresh basil to garnish
Simply grill your halloumi sliced whilst you pan fry the mushroom slices with a little black pepper. Mix the pesto and chilli flakes into your mayonnaise to taste.
Layer up the halloumi, mushrooms and top with a dollop of pesto mayo. Garnish with more chilli flakes and finely chopped basil.
2. Bake some seriously good Chocolate-Frosted Black Forest Brownies (Super Golden Bakes)
Mayonnaise? In a brownie? Yes you heard right – one for all chocolovers!
Makes about 30 big squares or 50-60 small cubes
200g | 7oz Heinz [Seriously] Good Mayonnaise
200g | 7oz good quality dark chocolate, chopped small
300g |10.5oz soft light brown sugar (make sure it’s free of lumps)
125g | 4.4oz plain (all purpose) flour
100g | 3.5oz candied cherries, halved
60g | 2oz cocoa powder
2 large eggs
2-3 tbsp cherry brandy (optional)
For the glaze
100g | 3.5oz dark chocolate, chopped small
100ml | 3.4fl oz double cream
2 tbsp runny honey
extra shaved chocolate to decorate, optional
Preheat the oven to 180C | 350F. Line a 18cm (7in) square brownie pan with baking paper, letting it hang over the edges.
Place the chopped chocolate in a bowl and set over a saucepan of barely simmering water. Make sure the bottom of the bowl is not touching the water. Allow the chocolate to slowly melt, stirring it from time to time. Set aside.
Put the eggs and sugar in large bowl and whisk vigorously until frothy. Whisk the mayonnaise and cherry brandy into the eggs and then add to the melted chocolate. Mix together until smooth.
Sift the flour and cocoa into the chocolate and mix together until the batter is smooth. Fold in the chopped cherries. Pour the batter into the prepared tin and bake for 28-30 minutes. Leave to cool completely in the tin then lift out using the baking paper.
Put the chocolate for the glaze into a bowl. Put the cream and honey into a small pot and heat until small bubbles appear around the edge of the pot – do not allow to boil. Pour over the chocolate, leave to stand for 2 minutes, then use a balloon whisk to slowly stir until the chocolate is completely melted, glossy and smooth.
Spread the chocolate glaze over the cooled brownies and top with chocolate shavings (use a potato peeler on a bar of chocolate to create those or use store-bought). Set aside until the glaze is set and then carefully slice into small cubes.
3. Craft an all out showstopping Crispy Coconut King Prawn & Sweetcorn, Avocado & Feta Salsa Appetizer (Domestic Gothess – winning recipe!)
Time to get serious and show off your culinary prowess folks!
15 raw, peeled and de-veined king prawns
2 garlic cloves, crushed
juice of ½ lemon
50g unsweetened desiccated coconut
15g (1/2 a packet) fresh chives, finely chopped
1 large egg, beaten
40g plain flour
vegetable oil for deep frying
200g frozen or tinned sweetcorn, defrosted and drained well
2 tbsp Heinz Seriously Good Mayonnaise
½ a large, ripe but firm avocado
1 red chilli
handful fresh coriander
juice of ½ a small lime
60g feta cheese
Mix together the garlic, lemon juice and salt in a shallow bowl, toss in the prawns and leave to marinate for about an hour.
Meanwhile make the salsa, place the sweetcorn in a bowl and add the mayonnaise. Peel the avocado and cut into very small dice, add to the sweetcorn. De-seed and very finely chop the chilli and very finely chop the coriander, add to the bowl along with the lime juice then finally crumble in the feta, toss everything together and set aside.
For the prawns, toss together the coconut and chives with a pinch of salt in a shallow dish; place the beaten egg in a small bowl and tip the flour into a separate small bowl.
Coat the prawns first in the flour, then the egg, then finally the coconut mixture, making sure that they get a good coating of each. Pour the vegetable oil into a deep pan to a depth of a couple of inches; heat to about 180C, or until a cube of bread dropped into the oil sizzles and colours in about 30 seconds. Fry the prawns a few at a time for about a minute, until golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
To serve, place a spoonful of the salsa on each spoon and top with a prawn. Serve immediately.
4. Whip up some creamy Mayo Mash with Steak and Ale (The Crafty Larder)
Mmmmmm mayo in mash, we’re talking seriously creamy!
Makes 2 portions, or many many spoons (because let’s face it – you could never have too many spoons of this!)
Prep time: 20m
Cook time: 1h 0m
Total time: 1h 20m
1 onion, diced
1 carrot, diced
400g stewing steak, diced
1 clove garlic, minced
1 sprig fresh thyme
250ml ale of your choice
150ml beef stock
800g potatoes, peeled and cut into small chunks
2tbsp Heinz [Seriously] Good Mayonnaise
A splash milk (optional)
In a large saucepan, fry the onion, carrot, steak and garlic in oil over a medium heat for a few minutes until browned.
Add the thyme, ale and beef stock and bring to the boil. Cover and reduce the heat to low for 1 hour.
Around 20 minutes before the steak is ready, put the potatoes on to boil.
Once cooked, drain the potatoes and mash. Add the mayo and splash of milk and mix well.
To finish the steak and ale, mix the cornflour with a little cold water then add to the saucepan. Simmer for a minute or two until thickened and luxurious. Serve! Feel free to have some green vegetables on the side.
5. Please the crowd with some Mini Banana Muffins (Taming Twins)
Yes, I know! Mayo in muffins! Who would have thought it….deeeeeelish!
2 Bananas, small and very ripe
½ tsp Vanilla extract
100g Heinz [Seriously] Good Mayonnaise
100g Self raising flour
80g Caster sugar
½ tsp Baking powder
30g Dark chocolate chips (or chocolate, chopped into chunks)
Oil for greasing
Pre-heat the oven to 180C. If using a food mixer, pop the peeled bananas in and blend until well mashed (otherwise, mash in a bowl using a fork). Add the vanilla extract and mayonnaise and mix well. Add the flour, sugar, baking powder and chocolate chips and mix until just combined.
Grease a mini muffin pan and fill the muffin cavities about two thirds full. Bake for 12 – 14 minutes or until golden brown. Allow to cool for 5 minutes in the tin and the gently take out. Best served on the day they are made, or frozen.
Have you ever tried using mayonnaise in bakes, mash or appetizers? Which of the above recipes tickled your fancy and would you be tempted to try at home? Do leave a comment and share.
*This post is in collaboration with Heinz [Seriously] Good Mayonnaise.