Herbed Skordalia
INGREDIENTS
100g dense bread crusts already removed, eg, sourdough or ciabatta
2 cloves garlic, roughly chopped
1 cup packed mint
1 cup packed flat-leafed parsley
1 small green chilli, de-seeded and chopped
juice of 2 lemons
150ml extra virgin olive oil
sea salt and freshly ground black pepper
METHOD
Soak the bread in water then squeeze dry.
Place all the ingredients except the oil in a food processor and blend to a paste. With the motor running, add the oil in a thin trickle until well combined.
Check the seasoning, adding extra lemon juice if necessary.
Lay the sliced lamb on a platter, drizzle with the skordalia, and garnish with lemon wedges and lots of fresh mint and parsley.
Makes approximately 1 cup
Wine Match: 2002 Fromm La Strada Clayvin Vineyard Pinot Noir.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!