kipflers with aioli
Posted on | May 21, 2008 | No Comments
you know how kipflers are kinda waxy and perfect for potato salads?
the flesh is buttery yet it holds together….kipflers don’t mash at the edges when cooked.
ok.
take your cooked, skin-on kipflers.
slice them into rounds while they are still warm.
toss them with freshly-made aioli, plenty of chopped italian parsley and mint and spring onions and that’s about it.
serve room temp or chilled.
how to make aioli:
this is just basically a garlicky mayonnaise….and for potato salad i like to add a whole heap of german mustard.
2 egg yolks, beaten with 3 tsp hot german mustard.
while beating yolks, start to drip in some neutral-flavoured oil (RBO or GSO is PERRRRFECT), a few drops at a time.
beat to incorporate.
just keep doing this until you’ve beaten in about a half a cup of oil.
by now, the emulsion will be well and truly happening and you can drizzle the oil in a bit faster.
around a cupful, switch to some olive oil and finish the mayo with about a 1/2 cup.
this is just for flavour.
i find mayo made with all olive oil is very strong tasting and overpowering.
hence the RBO/olive mix suggestion.
you may like it differently, suit yourself, this is your potato salad after all!
now.
add fresh lemon juice to taste.
beat it in well.
the mayo will thin when the juice is added and the colour will lighten.
add some sea salt and freshly ground black pepper and taste it again.
more lemon? more salt? you will know.
now add as much crushed garlic as you like.
start with 2 cloves and work your way up.
roasted garlic paste is also pretty gorgeous.
this keeps well in the fridge for a week or so.
just lovely for dipping bread sticks or crudites into.
perfect for sandwiches.
and pretty good drizzled over almost anything, really.
enjoy.
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