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Aioli garni

You'll need

  •  
  • Platter
  • 9
  • kipfler potatoes, scrubbed
  • 9
  • biodynamic or free-range eggs (see note)
  • 1 kg
  • cooked prawns
  • 9
  • radishes, tops trimmed
  • 6
  • baby carrots, tops trimmed and peeled
  • 2
  • baby fennel, trimmed and cut lengthways into 1cm thick slices
  • To serve:
  • crusty bread
  •  
  • Aioli
  • 6 cloves
  • garlic, peeled
  • 2
  • egg yolks
  • 1 tbsp
  • Dijon mustard
  • 375 ml (1½ cups)
  • extra-virgin olive oil

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • To serve, place aïoli in a bowl, arrange ingredients on a large platter and serve with crusty bread on the side.

Note Biodynamic eggs are of a high quality and are available from select greengrocers and health food stores.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2007

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