FOOD FAST
CRAYFISH WITH GARLIC, LEMON AND CHILLI AIOLI (recipe page 102)
SPICED PANEER, TOMATOES AND ASPARAGUS (recipe page 102)
SWEETCORN FRITTERS WITH SMASHED AVOCADO (recipe page 102)
Crayfish with Garlic, Lemon and Chilli Aioli (gf)
I use this aioli with all seafood and for dolloping on barbecued lamb and chicken.
1 cooked crayfish, halved (we used Sanford Seafoods)
lemon wedges
AIOLI
2 large egg yolks
1 teaspoon Dijon mustard
1-2 teaspoons harissa paste (see Cook’s note)
2 cloves garlic, crushed
finely grated zest 1 lemon
¾ cup rice bran oil
¼ cup olive oil
sea salt and ground pepper
2 teaspoons lemon juice
AIOLI: Put the egg yolks, mustard, harissa, garlic and lemon zest in a food processor and blend to combine. With the motor running, very slowly drizzle in the combined oils to form a thick emulsion. Season generously and add the lemon juice.
Halve the crayfish and place on a serving platter with the lemon wedges. Drizzle some of the aioli over the crayfish, serving the rest separately. MAKES 1¼ CUPS AIOLI
COOK'S NOTE: The harissa (pronounced ‘hah-RITH-ah’) is a fiery hot sauce from North Africa made from chilli, garlic, cumin, coriander and caraway. Available from Farro and other good food stores.
Spiced Paneer, Tomatoes and Asparagus (gf) (v)
A simple and delicious recipe. You can substitute haloumi for paneer if desired.
olive oil for cooking
20 slim stalks asparagus, tough ends snapped off
200-gram block paneer, cut into 1cm-thick slices
2 tablespoons purchased Indian spice mix
4 medium tomatoes, roughly chopped
1 tablespoon whole grain mustard
TO SERVE
¾ cup thick plain yoghurt
ground chilli, to garnish
fresh mint leaves, to garnish
Heat a little olive oil in
