Chefs, it’s time to get ready for the second annual Nola Heart Summer competition!
This year, all you have to do is share your summer-inspired Nola recipe and you stand a chance to win the R10 000 grand prize – as well as monthly spot prizes of R2000 Yuppiechef vouchers.
So how do you enter? First, create your summer-inspired recipe using Nola Mayonnaise. Then, take a picture of your dish together with the Nola pack you used. Next, visit and upload your recipe and photo. Last up, share your entry with family and friends on facebook – the recipe with the most votes and shares wins the grand prize!
It’s as simple as that! And if you’re looking for a bit of inspiration, take a look at RCL Foods’ Chef Brad Kavanaugh’s recipe for Salmon Fish Cakes and Roasted garlic aioli.
Salmon Fishcake with Roasted Garlic Aioli
Ingredients:
125g Norwegian Salmon, or substitute the salmon with kingklip or hake
Mayonnaise Mix:
3 TBSP Spring Onions Chopped
2 TBSP Parsley, finely chopped
2 cups fresh bread crumbs
¾ – 1 cup Nola Ultra Creamy Mayonnaise
Zest from 1 Lime
30ml Oil and 50g Marvello Butter Flavour
1 cup fresh breadcrumbs for coating
Method:
- Roughly chop the Salmon
- Mix all the ingredients together for the mayonnaise mix
- Fold the Salmon into the mayonnaise mix
- Divide the mixture into 6 portions
- Heat the oil and Marvello in a frying pan
- Roll the fishcakes into the breadcrumbs and gently fry until golden brown
- Transfer onto a baking tray and bake at 180°C for 4-5 minutes
Roasted Garlic Aioli:
- 1 whole garlic
- 1 TBSP Parsley
- 20ml Lime Juice
- 2 cups Nola Ultra Creamy Mayonnaise
- Salt & Pepper to taste
Method:
- Wrap the garlic in foil, bake in the oven at 180°C for 20 minutes – let cool
- Peel 3 garlic bulbs and press with the back of a knife to make a puree
- Place garlic in a bowl, add lime juice and Ultra Creamy Mayonnaise
- Adjust seasoning
Serve the aioli with the salmon fish cakes and a side salad.
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