Ingredients
1 sourdough baguette
118ml Extra Virgin Olive Oil
1 australian garlic cut in 1
500 fresh kings prawns peeleds
Salsa Verde
4 anchovy fillets
1 cup Extra Virgin Olive Oil
2 tsp capers, drained
1 tsp dijon mustard
1 garlic
2 cups flat leafy parsley, chopped
1 cup basil leaves
1 cup mint leaves
1 cup sorrel
15ml Verjuice
To season freshly cracked black pepper & sea salt
Verjuice Mayonnaise
2 egg yolks
80ml Verjuice
1 tbsp finely grated lemon zest
1 tbsp dijon mustard
180ml Extra Virgin Olive Oil
180ml grapeseed oil
To season sea salt
1 sourdough baguette
118ml Extra Virgin Olive Oil
1 australian garlic cut in 1
500 fresh kings prawns peeleds
Salsa Verde
4 anchovy fillets
1 cup Extra Virgin Olive Oil
2 tsp capers, drained
1 tsp dijon mustard
1 garlic
2 cups flat leafy parsley, chopped
1 cup basil leaves
1 cup mint leaves
1 cup sorrel
15ml Verjuice
To season freshly cracked black pepper & sea salt
Verjuice Mayonnaise
2 egg yolks
80ml Verjuice
1 tbsp finely grated lemon zest
1 tbsp dijon mustard
180ml Extra Virgin Olive Oil
180ml grapeseed oil
To season sea salt
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Methods
1
To make the Verjuice mayonnaise, place the egg yolks, Verjuice, lemon zest, mustard and 1¼ teaspoons salt in a food processor or blender and blitz on high for 2 minutes.
2
With the motor running, gradually pour in the olive oil, then the grapeseed oil in a slow steady stream until incorporated and thickened.
3
Store in an airtight container and refrigerate until required.
4
To make the Salsa Verde, add the anchovies, capers, Dijon mustard, garlic and a little of the Extra Virgin Olive Oil to a blender or small food processor and pulse to finely chop.
5
Add the herbs and some of the remaining Extra Virgin Olive Oil to bind the mixture when blending.
6
Add the last of the Extra Virgin Olive Oil and Verjuice then check for seasoning. Set aside.
7
Pre-heat a fan forced oven to 200c.
8
Slice the sourdough on a 45 degree angle approx. 1 cm thick, place onto a lined baking tray and drizzle with Extra Virgin Olive Oil.
9
Place into oven and cook for 8 to 10 minutes or until light golden brown, remove and rub 1 side with cut piece of garlic and set aside to cool.
10
To serve, place the slices of toasted sourdough onto a platter, spoon over some Verjuice mayonnaise and Salsa Verde then top with peeled prawns, drizzle with Extra Virgin Olive Oil and season to taste.
11
Note; the Verjuice mayonnaise & Salsa Verde recipes will make more than you require, but place these in a clean glass container and store in fridge for up to 2 weeks.
1
To make the Verjuice mayonnaise, place the egg yolks, Verjuice, lemon zest, mustard and 1¼ teaspoons salt in a food processor or blender and blitz on high for 2 minutes.
2
With the motor running, gradually pour in the olive oil, then the grapeseed oil in a slow steady stream until incorporated and thickened.
3
Store in an airtight container and refrigerate until required.
4
To make the Salsa Verde, add the anchovies, capers, Dijon mustard, garlic and a little of the Extra Virgin Olive Oil to a blender or small food processor and pulse to finely chop.
5
Add the herbs and some of the remaining Extra Virgin Olive Oil to bind the mixture when blending.
6
Add the last of the Extra Virgin Olive Oil and Verjuice then check for seasoning. Set aside.
7
Pre-heat a fan forced oven to 200c.
8
Slice the sourdough on a 45 degree angle approx. 1 cm thick, place onto a lined baking tray and drizzle with Extra Virgin Olive Oil.
9
Place into oven and cook for 8 to 10 minutes or until light golden brown, remove and rub 1 side with cut piece of garlic and set aside to cool.
10
To serve, place the slices of toasted sourdough onto a platter, spoon over some Verjuice mayonnaise and Salsa Verde then top with peeled prawns, drizzle with Extra Virgin Olive Oil and season to taste.
11
Note; the Verjuice mayonnaise & Salsa Verde recipes will make more than you require, but place these in a clean glass container and store in fridge for up to 2 weeks.
