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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!