125ml (1/2 cup) chicken stock or water, warmed
1/2 tablespoons lemon juice or red wine vinegar, or to taste
80ml (1/3 cup) extra virgin olive oil
80g (1/2 cup) whole blanched almonds
4 cloves of garlic, crushed
150g piece day-old LOAF LIGHT RYE SOURDOUGH (about 3 slices)
Makes about 160ml (2/3 cup)
Preparation time: 10 minutes, plus cooling time
Cooking time: 6-7 minutes
There are myriad versions of this classic Greek garlic sauce- potato is commonly used as the base but day-old bread works brilliantly. Vary the nuts if you like - use lightly toasted walnuts, toasted and peeled hazelnuts or substitute half the almonds for pine nuts. Use the sauce as an accompaniment to grilled or poached fish, grilled lamb or beef or poached chicken. Or serve skordalia with wedges of roast beetroot, as a salad or side dish. Or with slices of grilled eggplant, olives and chunks of feta as an easy mezze....the options are endless.....
1. Preheat the oven to 180C. Place the almonds on a small baking tray then roast for 6-7 minutes or until light golden. Cool slightly then coarsely chop.
2. Meanwhile, tear the bread into coarse pieces then place in a bowl with enough cold water to just cover. Immediately drain the bread well then, using your hands, squeeze bread to remove as much water as possible.
3. Combine the soaked bread, almonds and remaining ingredients in a food processor then process until a paste forms, adding a little extra stock or warm water as necessary- the mixture should be thick and creamy. Season to taste with sea salt and freshly ground black pepper.
Skordalia will keep, in an airtight container in the refrigerator, for up to three days. Bring it back to room temperature before serving.