Skordalia is a fantastic Greek dip made of potato and garlic. Include it on your next antipasto platter alongside some crudites and crusty sourdough bread. However I am using it tonight as an accompaniment to my signature slow-roasted lamb.
300g potatoes, peeled and cubed
2 garlic cloves, peeled
1 tablespoon lemon juice
sea salt and cracked black pepper, to garnish
- Fill the TM bowl with 500g water and insert basket. Place potatoes into the basket and steam for 15 minutes/varoma/speed 2.
- Remove basket with spatula, and set aside to cool. Rinse and dry TM bowl.
- To chop the garlic, turn to speed 10 and drop through the hole in the lid. Chop for a few seconds. Scrape down bowl. Add the remaining ingredients and blend for 10 seconds/speed 7.
- Place into serving bowl, season with salt and pepper and drizzle with olive oil.
Note - If the skordalia is too thick, add a little milk while blending to form a thick, mayonnaise consistency.