Aioli garni
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Serves
6
| Platter |
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9
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kipfler potatoes, scrubbed
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9
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biodynamic or free-range eggs (see note)
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1 kg
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cooked prawns
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9
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radishes, tops trimmed
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6
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baby carrots, tops trimmed and peeled
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2
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baby fennel, trimmed and cut lengthways into 1cm thick slices
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To serve:
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crusty bread
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| Aioli |
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6 cloves
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garlic, peeled
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2
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egg yolks
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1 tbsp
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Dijon mustard
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375 ml (1½ cups)
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extra-virgin olive oil
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1
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For aïoli, combine garlic with a pinch of sea salt in a mortar and, using a pestle, crush to a fine paste. Transfer to a bowl and whisk in egg yolks and mustard, then add olive oil in a thin steady stream, whisking continuously until incorporated, adding a little warm water if aïoli becomes too thick. Season to taste with sea salt. Makes about 2 cups.
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2
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Place potatoes in a large saucepan, cover with cold water, bring to the boil over medium heat and simmer gently for 12 minutes or until tender. Place eggs in a separate saucepan, cover with cold water, bring to the boil and cook for 7 minutes, drain and cool under cold running water, then peel and halve lengthways.
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3
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To serve, place aïoli in a bowl, arrange ingredients on a large platter and serve with crusty bread on the side.
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Note Biodynamic eggs are of a high quality and are available from select greengrocers and health food stores.
RECIPE Rodney Dunn
PHOTOGRAPHY Ben Dearnley
STYLING Lynsey Fryers