Roasted garlic and saffron aioli
Photography by Photography by Nick Tresidder.
INGREDIENTS
8 large cloves garlic, unpeeled
pinch of saffron threads
2 tablespoons lemon juice
3 egg yolks
200 mls canola oil
50 mls extra virgin olive oil
METHOD
Wrap the garlic in foil and roast in the oven (200ºC) for 40 minutes. Cool and peel. Toast the saffron in a small, dry pan over a medium heat until fragrant and slightly darkened. Process the garlic, egg yolks, saffron and a pinch of salt in a food processor until smooth. Drizzle in the combined oils to form a thick emulsion. Add lemon juice to taste and season. If necessary thin with a little hot water. Cover and refrigerate for up to 3-4 days.
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!