Canary Island Mojo

Ingredients

1 small head of garlic, peeled and roughly chopped
1 tablespoon of cumin powder
1 tablespoon of paprika
1 tablespoon of coarse marine salt
Olive oil
1 1/2 red peppers, chopped and sorted into three even piles

Method

1. In a blender, combine all garlic, cumin, paprika, salt and add enough olive oil to give a paste like consistency.
2. Add first pile of red pepper and blend. Then add the next pile and blend again. Then the last pile and blend once more.
3. Add more olive oil if too spicy.
   

Hollandaise Sauce

Ingredients

100g butter chopped into cubes
1 tbsp white wine vinegar or lemon juice
2 egg yolks
dash of cream
Salt to taste
Pinch of cayenne pepper

Method

1. Put about an inch of water into a saucepan and bring to the boil, then simmer gently. Put a small mixing bowl, big enough to sit tightly on top of the saucepan. Be very careful not to let it's base touch the boiling water.
2. Put the egg yolks, water and half the vinegar or lemon juice and cream into the bowl and whisk until the egg yolks start to thicken.
3. Now slowly add the butter, a little at a time, whisking as you go. Do not let the sauce boil or it will curdle. Add salt and a pinch of cayenne pepper together with the remaining vinegar and beat until smooth.