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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.