f the oil, parsley and garlic in a small bowl. Season
TO MAKE AIOLI:
In a stockpot, place
Chop your garlic and veggies.
Saute garlic and onion in olive oil
br>Serve hot, topped with aioli and a few sliced green
owl; whisk to blend. Season aioli to taste with salt and
he sunflower seeds, flax seeds, garlic, and spices and process until
If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
Saute beef in 2 tsp oil for 2 minutes.
Arrange the watercress on plates, and top with the beef slices.
To make the garlic aioli, place the garlic and eggs in a blender.
Pulse to combine.
Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
Once thick, remove from the blender, and add the lemon juice, salt and pepper.
Drizzle the sauce over the carpaccio on the plates.
Serve.
o handle.
Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon
Aioli -- just mix the mayonnaise, garlic and lemon and put in a small
he butter. Then dash some garlic powder in the pan and
Thread prawns onto skewers, brush with olive oil and season with salt & pepper.
BBQ or grill over a medium heat until opaque.
Whisk egg yolk, mustard, garlic and a pinch of salt in a mixing bowl. Gradually add olive oil, whisking constantly, until the aioli is thick. Stir through lemon myrtle.
Serve prawns with lemon myrtle aioli for dipping.
Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper.
Preheat oven to 450.
Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside.
Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.
bout 7 minutes.
Add garlic and stir about 30 seconds
To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty.
Dredge patties in 1/2 cup breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through.
Serve aioli over salmon.
Combine the yolks, mustard, lemon juice, salt, garlic, rind and truffle oil in the bowl of a food processor. Pour the vegetable oil in a slow, fine stream with the processor running until the mixture beginns to thicken and bind. Be careful not to add the oil to quickly or the mayo could separate.
Can be made one day ahead of time. Use within 5 days.
nd pepper.
Roll the lemon back and forth on the
Microwave broccoli and water in covered bowl on high for 6 minutes or til crisp tender.
While it is cooking mix the rest of the ingredients together.
Drain cooked broccoli.
Pour lemon garlic mixture over broccoli and mix to coat.
If using fresh garlic cover the dish and let sit for about 2 minutes to allow heat from broccoli to \"cook\" and remove the raw taste from the garlic.
If using garlic powder you are ready to serve.
aking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile
eanwhile, for lemon-garlic sauce, add mayonnaise, garlic, lemon peel and lemon juice to blender
iquid.
Meanwhile, chop the garlic cloves with the coarse salt