SMOKY POTATOES & ONIONS WITH SHERRY VINEGAR MAYO

Recipes & food styling Jane Lyons & Will Bowman

	FOR THE SMOKY POTATOES & ONIONS
	3 large Agria potatoes, sliced
	2 medium red onions, chopped
	2 tablespoons olive oil
	FOR THE SHERRY VINEGAR MAYONNAISE
	1 egg yolk
	2 teaspoons Dijon mustard
	2 garlic cloves, crushed
	1 teaspoon salt
	200ml grape seed oil
	2 tablespoons sherry vinegar

1.	FOR THE SMOKY POTATOES & ONIONS
2.	Put the egg yolk, mustard, garlic and salt in a bowl.
3.	Whisk briefly to combine.
4.	While whisking, slowly add the oil in a thin stream, being careful to whisk so it is incorporated as it is added and makes a stable emulsion.
5.	This is a great two person job, with one holding the bowl and doing the whisking, while the other slowly pours the oil.
6.	Once all of the oil is added, add the vinegar while gently whisking.
7.	Set aside until needed.
8.	FOR THE SHERRY VINEGAR MAYONNAISE
9.	For the skewers, cut the potatoes into slices roughly 3mm in thickness.
10.	Cut the onion into quarters, cutting pieces that are able to be skewered.
11.	Thread potatoes and onions onto skewers.
12.	Brush with the olive oil then grill at low-medium on the barbecue or over coals.
13.	Once cooked through, serve dipped in mayo.