Marinated Crudit S A Oli Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
FOR THE MARINADE
300 milliliter: White wine,
300 milliliter: Water,
1: Bay leaf,
1 Sprig: thyme,
150 milliliter: Olive oil,
1: Lemon, Juiced and grated
2 tbsp: White-wine vinegar,
4: Coriander seeds,
4: Peppercorns,
1/2: Dried chilli, soaked in warm water
15 gram: Fresh root ginger, peeled and grated
1: Garlic clove, chopped
Salt,
FOR THE A
OLI
2 large: Garlic cloves, crushed
300 milliliter: Mayonnaise,
VARIOUS CRUDIT
S
Directions:
*Lightly steamed: baby French beans, mange-tout, broccoli florets,
baby sweetcorn, 750 g (1 1/2 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
Source from luhu.jp
baby sweetcorn, 750 g (1 1/2 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
Source from luhu.jp