Steak, Salad, Coleslaw & Potato Dauphinois

More of an assemblage of stuff on a plate for tonight! Especially since I buy the potatoes frozen! I can never find them in Tesco, but Lidl has them in fours in the freezer (under their prestige range) and the local farm shop sells them frozen too. If you’re local, you’ll know Lathcoats Farm well anyway!
What I’ll focus on in this post is the coleslaw, since I’m fairly certain you can all pan fry a steak to your own liking and shove frozen potatoes into the oven! I watched James Martin make a dijon mayonnaise at the weekend and he made it look so simple, I thought I’d give it a go! So, this is the recipe I used … it’s a combination of the one on th video and the James Martin one online and makes quite a thick mayo, which I think is nice, especially if you’re eating it over a couple of days as the water from the veg. always loosens it anyway.

• 2 free-range egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• pinch salt
• 200ml/7fl oz rapeseed oil
• 50ml/3½fl oz olive oil
• ½ lemon, juice only
• salt and freshly ground black pepper 

Watch it here on YouTube

Basically, in a processor, pop in your egg yolks, vinegar (cider or white wine) salt and dijon and blend until smooth. Gradually pour in the oil, drip by drip, until thickened. You may not need all the oil. Either grate or finely slice your veg: I used the traditional carrots and white cabbage but added red onions for a sharper taste. I slice everything on the slicer attachment on the processor for ease and speed. Combine everything with the lemon juice and add salt and pepper to taste. It really was this easy. I ran the processor a little longer after adding the oil, just to thicken it up further, but the quantities worked a treat. I’ll definintely be doing it again…mayo without xanthan gum, stabilisers and preservative? Yes please.

This should be a fresh, crispy coleslaw to serve with a steak of your choice!