CHRISTMAS LEFTOVERS 3 OF 3: POULTRY COLD CUTS WITH ZESTY GARLIC AIOLI

- METHOD -

Patience is key when making aioli! Use a handheld electric beater to whisk egg yolk, mustard and Cape Herb & Spice's ZESTY Seasoning. Next add oil, a just few drops at a time, whisking constantly. (If you add the oil slowly enough, the mixture will not split. If your hand slips or you’re impatient and it splits, simply stop adding oil and continue whisking until mixture combines again.) The aioli will thicken and lighten as you add the oil. (If the aioli becomes too thick for you liking, simply whisk in 1-2 tablespoons of water at the end.) Once done, stir in the garlic, cover and place in the fridge until you use it. Toast day-old leftover ciabatta to make crostini and serve with left-over cold turkey, duck or chicken, aioli and gem lettuce or any leftover crunchy veg. (This recipe makes half a cup of aioli.)

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za