If you want to give your grilled meat or fish a flavour and textural contrast, serve it with a creamy skordalia. With cauliflowers in season now you can make a cauliflower skordalia or one with a mix of potato and cauliflower. Skordalia hails from Greece and at its most basic is the thick puree of potatoes with a heady dose of garlic, emulsified to a creamy sauce with lots of olive oil. Variations include ground walnuts or almonds, chopped parsley, cauliflower or any other starchy vegetable. The velvety consistency is what is lovely and can easily be achieved by using a stick blender. A creamy skordalia can substitute extremely well for a gravy with a roast dinner, serve as a dip with flat breads or team up with tinned tuna for a scrumptious toasted sandwich. Skordalia is very versatile and easy to make.
- 250 g peeled and sliced potato
- 250 g sliced cauliflower
- approximately 600 ml milk
- 4 cloves garlic (a couple more if you like it strong)
- 250 ml extra virgin olive oil
- zest and juice of a small lemon
Cover the potato and cauliflower with milk in a saucepan and cook until tender. Drain off most of the milk and discard. Roughly crush the garlic with some salt and add to the vegetables and then blend well with a stick blender. Gradually pour in the olive oil and blend between additions to emulsify well. Add the lemon zest and juice and pepper to taste and blend to a smooth velvety consistency.