Poached Prawns With Garlic And Chive Aioli - Christmas Lunch 2010 Part 1

None of us actually celebrate Christmas but we did get together to celebrate the spirit of tolerance and giving on the day so important to many of my friends. I prepared a very simple 3 course meal and had a nice low key afternoon with the other 2 tummies. We started with poached prawns with garlic and chive aioli; ground breaking no, simple and very delicious yes! Please come back tomorrow to find out what I served as our second course. 

P.S Reserve the poaching liquor and the prawn heads and shell for a perfect laksa base.

serves 4 to 6 as a first course
you'll need;
1 kg of whole prawns, poached* whole, chilled until needed
*to poach the prawns - bring the poaching liquor to a boil then add the prawns and poached very gently for 45 to 60 seconds.

poaching liquor;
1 tsp of peppercorns
salt and pepper to taste
2 shallots, sliced
2 garlic cloves, crushed
2 l of water

garlic and chive aioli;
2 very fresh egg yolks
2 garlic cloves*
1 tsp of English mustard
1 tsp of white wine vinegar
3/4 cup of light olive oil or sunflower oil
salt and pepper to taste
1/4 cup of chopped chives
*cook garlic gently with milk until tender, sieve and set aside.

Blend egg yolks, garlic, vinegar and mustard in a food processor and slowly add in the oil drop by drop until you get a thick emulsion. Season well with salt and pepper.

Add the chopped chives to the aioli just before serving. 

Serve prawns with aioli and wash down with a glass of Champagne or good Aussie sparkling.