VEGGIE RECIPE

Lovage Aioli and Purple Potatoes Salad

INGREDIENTS

Hand full Purple potatoes 
Salt to taste 
1 tablespoon EVOO

Lovage Aioli (makes 1 cup):

3 egg yolks 
2 tablespoons lemon juice
about 11/2 cups Cobram Estate EVOO 
3 garlic cloves, peeled and smashed
salt 
a few sprigs of lovage (or celery leaves), roughly chopped

Equipment:
Fire pit

- Feeds 4 -

HOW TO MAKE IT

1. Whisk together the egg yolks and lemon juice in a glass bowl. Slowly whisk in small drizzles of the EVOO until you see an emulsion start to form. Keeping it steady and slow, continue whisking in the EVOO, adding a few small splashes of cold water if it gets too thick. 

2. Finish it with the smashed garlic cloves and a few pinches of salt, then stir in most of the lovage leaves, reserving a few for garnish. Don’t worry that the garlic cloves are whole – you’re going to fish them out later. Cover the aioli and let it sit in the fridge or esky over ice for at least an hour to let the garlic flavour infuse and allow it to firm up a bit. Take out the garlic cloves, scatter the remaining lovage leaves over the top and you’re good to go.