Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 300 millilitres | White wine |
| 300 millilitres | Water |
| 1 \N | Bay leaf |
| 1 \N | Sprig thyme |
| 150 millilitres | Olive oil |
| 1 \N | Lemon; Juiced and grated |
| 2 tablespoons | White-wine vinegar |
| 4 \N | Coriander seeds |
| 4 \N | Peppercorns |
| ½ \N | Dried chilli soaked in warm water |
| 15 grams | Fresh root ginger (peeled and grated) |
| 1 \N | Garlic clove; chopped |
| \N \N | Salt |
| 2 larges | Garlic cloves; crushed |
| 300 millilitres | Mayonnaise |
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