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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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