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- Broad beans
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- First post
- horse meat
- ice cream
- Jamie Oliver
- Local food
- Make your own
- natural pest control
- New year's resolutions
- preserved lemons
- Stephanie Alexander
For months I’ve been planning to make the trek to a seaside suburb that has a particular boat at the docks that moors itself on a Sunday morning and sells local mussels, prawns and oysters (in season) until they sell out. As fresh as you can get if you aren’t a fisher-person yourself and I really like that what I pay goes directly to people who do the fishing and not mostly to a number of intermediaries whose only skill is to on-sell. So after a few false starts (including turning up last weekend when they were closed for a Christmas-New Year break) I finally bought some of the fabled seafood and Mr Bee and I had a prawn and oyster banquet for dinner….
They were sooo fresh and so yummy. And for dipping those yummy prawns, oysters and vegies, a lemon aioli…
:: 2-4 garlic cloves
:: 1/2 tsp salt
:: 1 egg yolk
:: 1/2-1 tsp finely grated lemon rind
:: juice of 1/2 a lemon
:: 170 ml (2/3 cup) mild olive oil or other mild vegetable oil
1. Pound garlic and salt in a mortar and pestle, add lemon rind and pound some more
2. In a bowl add the egg yolk and lemon juice, whisk to mix
3. Gradually add the olive oil and whisk at the same time (if you haven’t made aioli or mayonnaise before, then let me tell you that this step is REALLY important. Start by adding just a few drops of oil and whisk until it’s totally combined then add the oil in a very slow stream and make sure you whisk like crazy as you add it. You need to do this to get the lovely emulsion that is aioli. But once you get the knack it’s really easy)
4. Once all the oil is added and you have the lovely emulsion then add your garlic- salt- lemon rind mix and whisk in well.
5. Place in a nice container and serve with things like fresh seafood, gourmet hamburgers, hot chips/french fries, on sandwiches etc etc.
Keeps for a few days in the fridge
NB: this uses a raw egg so don’t consume if you’re pregnant or have problems in your area with eggs and salmonella
PS we had even more prawns than in the picture (about 5 more each), I just couldn’t fit them nicely on the plate for the picture. Oh how I love the odd “gutsing” on really really good, fresh, healthy, yummy food