Greeks have being using garlic in their cooking and for medicinal purposes for thousands of years. Skordalia is a garlic sauce that's a great accompaniment to fish or enjoyed on its own on with some crusty bread.
- 4 slices stale white sourdough or wholemeal bread, crust removed
- 3 garlic cloves, quartered
- 6 tbsp fresh lemon juice or 4 tbsp red wine vinegar
- 150 ml extra virgin olive oil
- salt, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 1 cup
Resting time 2 hours
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Soak the bread in a bowl of water until softened. Remove from the water and squeeze out most of the water. Place in the jug of a blender. Add the garlic, lemon juice, and olive oil. Season with salt. Blend to a smooth paste. Set aside for at least 2 hours before serving (this ensures the garlic flavour reaches its peak).
It's also delicious refrigerated.
© 2012 Maria Benardis