Made for sharing Le grand aïoli - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Made for sharing Le grand aïoli By You Magazine - May 2, 2021 This traditional French platter is all about the aïoli, which is definitely worth making at home frequently because it is so delicious spread on sandwiches, served as a dip for oven fries and mixed into salad (see the chicken salad crostini recipe here). Once you’ve made the aïoli, the rest of the dish comes together easily. Erin Scott SERVES 4 200g baby new potatoes, halved if large 4 eggs 115g green beans, stem ends trimmed but you can leave their little tails 12 medium-large raw king prawns (about 455g), peeled and deveined, tails left on 30g Niçoise or other black olives 2 heads red or white chicory, separated into individual leaves AÏOLI 2-3 small garlic cloves 1 egg yolk 180ml extra virgin olive oil Squeeze of lemon juice, plus more to taste Make the aïoli. Using a mortar and pestle or the side of a large knife, crush the garlic and 2-3 pinches of fine salt into a smooth paste. In a medium bowl, whisk the egg yolk to break it up. While whisking continuously, add a few drops of the olive oil. Whisk until fully incorporated, then add a few more drops of oil. Continue whisking and adding the oil by the drop until the mixture thickens, looks sticky and pulls away from the sides of the bowl. While whisking continuously, add a little more oil, this time in a very thin and slow stream. Once you’ve added somewhere between a third and a half of the total oil, squeeze in a little lemon juice to thin the aïoli. Add the remaining oil, still in a very thin and slow stream while whisking continuously. The aïoli should be as thick as mayonnaise. Stir in the garlic paste, taste and adjust the seasoning, adding more salt and lemon juice if you’d like. Transfer the aïoli to a small serving bowl or store in an airtight container in the fridge for up to 2 days. Bring a large saucepan of generously salted water to a boil. Add the potatoes and eggs. Cook the eggs for 7 minutes, then remove with a slotted spoon and cool for 2 minutes in a bowl of iced water. Cook the potatoes for about 15 minutes or until they are tender when pierced with a fork. Use a slotted spoon to transfer the boiled potatoes to a plate. To the same pot of boiling water, add the beans. Cook until bright green and tender but still a little crunchy, about 1 1⁄2 minutes. Use a slotted spoon to transfer the beans to a colander and rinse with cold water. Finally, cook the prawns by carefully lowering them into the boiling water and cooking just until they’re pink and opaque (about 2 minutes). Use a slotted spoon to transfer the prawns to one side of a serving platter. To assemble, place the bowl of aïoli next to the prawns on the platter, just off-centre. Peel and halve the eggs and arrange with the cooked vegetables, olives and chicory leaves around the prawns and aïoli in separate little areas on the platter. Now buy the book Our recipes are from Boards, Platters, Plates by Maria Zizka, published by Artisan Books, price £15.99. To order a copy for £13.59 until 16 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. Photographs: Erin Scott. Maria Zizka 2021 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved