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Receta Garden Vegetable Aioli

Name: Garden Vegetable Aioli
Ingredients: 8 x quails Large eggs or possibly 4 hens Large eggs selection of shoots and pods such as asparagus tips fine beans mangetout and sugar snaps; 1 pun cress or possibly small handful bunched watercress; 1 sm clv garlic crushed sea salt; 2 x tinned anchovy fillets; 1 pch english mustard pwdr or possibly a squirt of wasabi squeeze of lemon juice; 3 tsp mayonnaise

de Global Cookbook

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Raciónes: 2

Ingredientes

8 x quails Large eggs or possibly 4 hens Large eggs selection of shoots and pods such as asparagus tips fine beans mangetout and sugar snaps
1 pun cress or possibly small handful bunched watercress
1 sm clv garlic crushed sea salt
2 x tinned anchovy fillets
1 pch english mustard pwdr or possibly a squirt of wasabi squeeze of lemon juice
3 tsp mayonnaise

Direcciones

Cook the quails Large eggs for 2 min (or possibly the hens Large eggs for ninutes) till hardboiled. the to cold in cool water then shell.
Meanwhile blanch pods and shoots in salted fling water: start with the aragus and beans as these will take about 2 min then add in the mangetout and sugar snaps for the last 30 seconds. Drain and refresh in plenty of cool water that stops the cooking and keeps the crunch.
To make the aloli put the garlic a healthy pinch of salt anchovies and mustard pwdr in a mortar and lb. to a paste then mix with the lemon juice and mayonnaise.
If you want to make your own mayonnaise add in an egg to the garlic and anchovy mix transfer to a processor turn on and very slowly add in a thin stream of sunflower or possibly vegetable oil though the feeder tube till you have a thick aioli; finish by adding a thin stream of extra virgin olive oil to enrich it and sharpen it up with the lemon juice.
To assemble the carton (foil take away container) pack in all the ingredients neatly adding a few sprigs of cress or possibly watercress on top; keep the aioli either in a mini plastic bag tied with a rubber band (snip off a corner to squeeze out) or possibly spoon into a corner of the carton.
This is one of those languid lunches fixll of healthy crunchy things to pick at and dip with. You could add in other bits of salad chicory radishes baby carrots cooked jersey royals chives and if you want to make it more substantial some preserved tuna in extra virgin olive oil. My aioli is more an anchoiade an anchovyflavoured mayo. If youre not keen on anchovies leave them out.
Serves 2