One of my favourite trips to make on a rare holiday is to Mellor Brook, a tiny village up North where my friends of true gorgeosity feed me and take me to splendid restaurants.
Whilst Fiona and I natter away, catching up on the latest, her husband Ian cooks for us. He’s a keeper.
So tonight’s amuse bouche was a fat king prawn with home made aioli. This is a very easy version that packs a punch. Perfect dunking material into this garlicky heaven of a sauce.
TIP Don’t use extra virgin olive oil. It’s not needed in this recipe. I prefer to use a light olive oil or rapeseed oil.
Serves 2
1 free range large egg
pinch sea salt
good pinch cayenne
4 fluid oz light olive oil
squeeze of lemon juice
2 garlic cloves, crushed to a pulp
Into a blender crack in the egg. Add salt and cayenne and give it a blitz for a few seconds. Turn the blender down to its lowest setting and drizzle in the olive oil, a few drops at a time. When amalgamated pour into a bowl, stir in the lemon and garlic and get stuck in.
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