Friday, 29 June 2012


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
50g oil
sea salt and cracked black pepper, to garnish

  1. Fill the TM bowl with 500g water and insert basket. Place potatoes into the basket and steam for 15 minutes/varoma/speed 2.
  2. Remove basket with spatula, and set aside to cool. Rinse and dry TM bowl.
  3. 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.
  4. 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.

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