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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.