Aioli garni

AT A GLANCE

  • Serves 6 people

  •  
  • 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
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.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS

FEATURED IN

Jul 2007

Jul 2007

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