Marinated crudit‚s a‹oli

2 Servings

Ingredients

QuantityIngredient
300millilitresWhite wine
300millilitresWater
1Bay leaf
1Sprig thyme
150millilitresOlive oil
1Lemon; Juiced and grated
2tablespoonsWhite-wine vinegar
4Coriander seeds
4Peppercorns
½Dried chilli soaked in warm water
15gramsFresh root ginger (peeled and grated)
1Garlic clove; chopped
Salt
2largesGarlic cloves; crushed
300millilitresMayonnaise

Directions

FOR THE MARINADE

FOR THE A‹OLI

VARIOUS CRUDIT‚S

*Lightly steamed: baby French beans, mange-tout, broccoli florets, baby sweetcorn, 750 g (1½ lb) Raw: yellow peppers, baby carrots, cauliflower florets, button mushrooms For all its simplicity, a‹oli always makes a memorable meal - thick, glossy mayonnaise, uncompromisingly garlicky, and aromatic vegetables to dip into it. Serve this with warm granary bread and the dish is complete.

Boil all the ingredients for the marinade together for 5 minutes.

Pour over the prepared crudit‚s and refrigerate for 24 hours.

To make the a‹oli, stir the crushed garlic into the mayonnaise and mix well. Cover and leave to stand for at least an hour, preferably longer, before using.

Most of the vegetables used for the crudit‚s can be eaten whole, but slice the peppers into thin strips before serving.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias