164 Oven setting: FullSteam and Steam Programs METHOD Place egg in the perforated stainless steel tray Serves: 6–8 servings and place in an oven with FullSteam. Select Steam Preparation time: 20 minutes Programs > Speciality Dishes > Soft Boiled Egg and Cooking time: 30 minutes press start. Allow egg to cool for 5 minutes. Level of difficulty: Medium Place potatoes on the large perforated stainless steel tray and place in an oven with FullSteam. Select INGREDIENTS FullSteam, 100°C and cook for 20 minutes or until cooked. Rinse potatoes with cold water and allow to MAYONNAISE drain and cool. 1 egg, at room temperature In a bowl of a small food processor add the mustard, 1 tsp Dijon mustard lemon juice and water. Carefully remove the shell from 2 tsp lemon juice the egg and place only the egg yolk into the food 1 tsp warm water processor bowl. Blend to combine and with the motor 125ml canola oil or light olive oil running slowly add the oil. Season to taste with salt Salt and black pepper and pepper. Set aside. POTATO Preheat oven on Grill, large area to 250°C. If using the 1kg baby chat potatoes, washed and halved FullSteam oven, wipe oven interior to remove excess 5 rashers of bacon, rind removed water. Place wire rack on the enamel tray and grill 1 shallot, finely chopped bacon until golden and crisp, cooking on both sides. Allow bacon to cool on paper towel. 2 tbsp fresh dill tips, chopped 2 tbsp fresh chives, chopped In a large serving bowl add the shallot, herbs, 1 tbsp fresh mint, chopped cornichons, capers and potatoes. Dress with as 10 cornichons, drained and finely chopped much of the mayonnaise as you like and stir until well 2 tbsp baby capers, drained and chopped combined. Roughly chop bacon and place on top. Salt and black pepper, to taste NOTE Mayonnaise can be made and kept refrigerated for 1 week. Potato salad can be made one day in advance, dress with mayonnaise and bacon on the day of serving. Potato salad THE NEFF AUSTRALIA COOKBOOK SIDES