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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.