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Mama Tetley's Pasta Salad

An old childhood favourite of mine and still my favourite food after a summer hike or biking trip. A savoury variety, and not quite low-cal, but I do recommend not to skimp on the mayo.

Ingredients

For the salad:
* 1 packet (250g, or half a pound) of pasta, cooked and cooled down. My mother and I use this kind, which goes under the name of Gabelspaghetti. They're a bit like a thinner variety of macaroni. Fusilli will work, too, but the result will be a little different.
* 1 slice of beef shank (for Germans: Beinscheibe), boiled for an hour to 90 minutes and cooled down. Leave the bone in while cooking and then chop into very, very small bits.
* 3 hard-boiled eggs, also finely chopped
* 1 onion, very finely chopped
* 4-6 cornichons (depending on size), as finely chopped as you like them
* 1 small tin of peas (about 1 cup)
The ratio between meat, eggs, peas, and cornichons should be somewhat equal-ish, with the meat maybe being a bit at an advantage.
* a bit of curry powder
* a dash of ketchup
* a bit of pepper (we use garlic pepper, but normal pepper is fine)
* parsley, finely chopped

For the marinade:
* 1 fresh egg yolk. Must absolutely be room temperature. This is not negotiable.
* neutral cooking oil, e.g. sunflower oil. Absolutely no olive or rapeseed oil; you'd regret it.
* a dash of neutral white vine vinegar
* a bit of Maggi, "because the Rhinelander can't exist without it" (Mama Tetley).
* maybe 150 ml (a bit more than 1/2 cup) Miracle Whip balance (the 10% fat variety). This is the low-fat part.

Mix all ingredients for the salad (thus excluding those for the marinade).

Then slowly stir the oil into the egg yolk, starting drop by drop, stirring constantly. This may take a while. If the ingredients are of the same temperature and you work smoothly but not too hastily, chances are you'll succeed at first time. If the mixture coagulates, don't worry and start over. Use as much oil as looks good to you. I used some 7-8 tablespoons; I think my mother uses a little more. The mayonnaise should be smooth and considerably thicker than the yolk was.

Add mayonnaise and Miracle Whip to the salad, season with vinegar (this time we used the liquid in which the cucumbers were pickled), salt and Maggi. Be sure to refrigerate it if you don't serve it immediately (it's better after at least half a day), but let it acquire room temperature before you serve it.

 photo image_zpsm6zudewy.jpeg  photo image_zpsizmqqc4e.jpeg

 photo image_zpsutfiumev.jpeg  photo image_zpsfsecue9t.jpeg

As you can see, I had an interested spectator. A piece of beef shank just might accidentally have fallen from the table.

Mods, might I have tags for "pasta" and "salad", please? I didn't find any in the tag list, although the profile page says they exist.

Comments

( 8 comments — Leave a comment )
minervas_eule
Jul. 17th, 2016 09:18 am (UTC)
This looks absolutely great, and the way you present it, with the pics, is really helpful - thank you!
tetleythesecond
Jul. 17th, 2016 06:21 pm (UTC)
Thank you! :)
therealsnape
Jul. 17th, 2016 11:20 am (UTC)
Looks fantastic, and the ingredients picture is beautifully styled!
tetleythesecond
Jul. 17th, 2016 06:21 pm (UTC)
Thank you! I had wanted to put the shank on there as well, but I only thought of taking a picture when it was already in the pot.
lash_larue
Jul. 17th, 2016 12:07 pm (UTC)
Thanks for posting this, I admit the teaser picture of the shank had me confused. And concerned.

I'll give it a try once my chopping arm is working again, but I'll likely not make the mayonnaise myself. Too lazy.

I add my admiration for the product arrangement. Very pretty! Your assistant has that hopeful look, I'm sure the clumsiness was appreciated.


L
tetleythesecond
Jul. 17th, 2016 06:23 pm (UTC)
We do the mayo as teamwork - P pours and I whisk. It does take some ten minutes, though.

The dog was quite happy with our cooking. Obviously, someone had to take care of that leftover bone marrow ...
kellychambliss
Jul. 17th, 2016 10:48 pm (UTC)
This looks delicious! Thanks for posting.

Funny how often meat (and other things) have a habit of falling off the table when there are pups around.
tetleythesecond
Jul. 18th, 2016 07:20 am (UTC)
My theory is that their presence selectively increases gravity in their surroundings (about a sniff's length in diameter). There must be a natural explanation; it can't possibly be me.
( 8 comments — Leave a comment )