Skordalia

Preparation info

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a purée for lovers of garlic and Greece. It is traditionally eaten with salt cod dishes, fried aubergine/eggplant and courgettes/zucchini. It is also used as a first course.

Ingredients

  • 2 slices homemade white bread
  • 1 head of garlic, peeled and crushed
  • 225 g/½ lb potatoes, peeled and steamed or boiled
  • juice and zest of 1 lemon
  • 150 ml/5 fl oz/ cup olive oil seasoning to taste

    Method

    Moisten the bread in water. Add the garlic to the potatoes and mix thoroughly. Squeeze all the water out of the bread and add to the potato mixture. Stir thoroughly and add the lemon juice and zest. Place everything in a food processor and liquidize at the slowest speed. (This may be done with a fork if you have no processor or blender.) Start adding the oil drop by drop, as you would when making mayonnaise. As the mixture absorbs the oil, pour in a steady stream and increase the speed of the machine. Add the seasoning.