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Tuna and Radish Salad
Brined and Grilled Turkey Breast with Aioli
Grilled Potatoes with Aioli
Courgette (Zucchini) Sticks
Total time: 35 minutes
Simple grilled potatoes, finished with freshly made allioli. If you like garlic, you will absolutely love this... But, be careful not to use too much. In this case a little goes a long way!
Ingredients:
Instructions:
Note: Potatoes could also be roasted in 400F (200C) oven for 30 minutes.
Time: 15 minutes
This is the Spanish/Catalan method, without egg yolks. It's heavy on the garlic, and very hot! Yes, garlic packs a lot of heat when fixed this way! You can cut it with commercial mayonnaise if you like. This makes about 4 tbs of allioli. It can't be made ahead as it tends to 'break' upon sitting - still good, but it has to be pounded back together.
Ingredients:
Instructions:
Note: If you don't have a mortar and pestle you can use a small, deep bowl (ceramic if possible) and the round handle of something - table knife, spatula, rolling pin, something fairly large. You could also mash the garlic and salt into a paste on a plastic cutting board (or in a heavy food bag) with a meat pounder, first, then put it into a bowl and incorporate the oil using a fork or whisk. Just remember that the garlic needs to be really mashed or it won't accept the oil. And if nothing seems to work, just add the mashed garlic and oil to some mayo.....
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