Recipes CHRISTMAS LEFTOVERS 3 OF 3: POULTRY COLD CUTS WITH ZESTY GARLIC AIOLI
CHRISTMAS LEFTOVERS 3 OF 3: POULTRY COLD CUTS WITH ZESTY GARLIC AIOLI
Few things beat the delights of Christmas lunch leftover cold cuts. Toasted ciabatta, some crunchy gem or romaine lettuce and you’re almost set. What’s missing? A seriously indulgent (the diet doesn’t start until January!) home-made aioli. It’s so easy, you’ll wonder why you never made it before.
- WHAT YOU WILL NEED -
- 1 jumbo free-range egg yolk
- ¼ tsp Dijon mustard
- 1½ tsp Cape Herb & Spice Tastebud ZESTY
- ¼ cup canola oil
- 3 Tbsp olive oil
- 1 fat clove garlic, finely minced
- 1-2 Tbsp water, if needed
- METHOD -
Patience is key when making aioli! Use a handheld electric beater to whisk egg yolk, mustard and Cape Herb & Spice's ZESTY Seasoning. Next add oil, a just few drops at a time, whisking constantly. (If you add the oil slowly enough, the mixture will not split. If your hand slips or you’re impatient and it splits, simply stop adding oil and continue whisking until mixture combines again.) The aioli will thicken and lighten as you add the oil. (If the aioli becomes too thick for you liking, simply whisk in 1-2 tablespoons of water at the end.) Once done, stir in the garlic, cover and place in the fridge until you use it. Toast day-old leftover ciabatta to make crostini and serve with left-over cold turkey, duck or chicken, aioli and gem lettuce or any leftover crunchy veg. (This recipe makes half a cup of aioli.)
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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