Home > Seasonal Recipes > Christmas Recipes > Starter > Crudities With Garlic Dip
Crudities With Garlic Dip
Ingredients
2 red or yellow peppers
12 radishes
12 baby carrots
½ a cucumber
125 g (4 oz) small mange-tout
12 baby corn
2 sticks of celery
12 quail's eggs
Herb sprigs, to garnish
GARLIC DIP
8 tablespoons mayonnaise
2-3 cloves garlic, crushed
Salt and pepper
Details
Serves: 6
Method
1 Prepare dip. Mix mayonnaise with garlic and salt and pepper in a bowl.
2 Cut the peppers in half, discard cores and seeds and slice the flesh. Trim the radishes, leaving on a little greenery at the ends. Peel and trim the carrots. Halve the cucumber lengthwise, scoop out the seeds and cut the flesh into sticks. Blanch mange-tout and baby corn in boiling water for 1 minute: refresh in cold water and drain. Trim celery and cut into sticks.
3 Place the quail's eggs in a saucepan of cold water to cover and bring to the boil. Boil for 2 minutes, then plunge the eggs into cold water to cool. Partially peel the eggs.
4 Arrange the vegetables and eggs on a large platter or individual serving plates. Cover and chill until required. Garnish with herb sprigs and serve with garlic dip.
