Crudités, condiments, walnut skordalia

Crudités, condiments, walnut skordalia

By
From
New Classics
Serves
6-8
Photographer
Mark Roper

I would be joyfully overwhelmed if this was put in front of me, and in my element! This is a testament to the care and love I think should go into cooking for others. It's soulful ‘cooking’ – even though, ironically, all the elements are raw. It’s a celebration of seasonality, freshness and the primal fun of using your fingers and sharing food. Dig in with gusto knowing it’s all healthy as well.

Roasted garlic purée

Ingredients

Quantity Ingredient
garlic
olive oil
pinch salt

Walnut skordalia

Quantity Ingredient
25g white bread
200ml full-cream milk
150g walnuts
garlic
1 teaspoon see method for ingredients, (see method)
1 1/4 tablespoons freshly squeezed lemon juice
1 teaspoon extra-virgin olive oil
pinch salt

Crudités

Quantity Ingredient
a combination of colourful, seasonal vegetables, such as fennel, dutch carrots, small multicoloured heirloom radishes, green beans, witlof, cauliflower, celery hearts or small tomatoes, for your platter – select at least 6–8 pieces per person

Condiments

Quantity Ingredient
see method for ingredients
Bruschetta, baccala, green goddess sauce
Fresh broad bean falafels, tahini yoghurt

Method

  1. Preheat the oven to 160°C.
  2. To make the roasted garlic purée, slice the tops off the garlic bulbs to expose the cloves. Drizzle with olive oil and a pinch of salt, wrap loosely in aluminium foil and seal shut.
  3. Place the package of garlic on a bed of rock salt to insulate the heat and bake for 40 minutes or until the garlic cloves start to pop up out of their skins. Be careful not to over-roast the garlic as it will turn bitter.
  4. Allow to cool slightly, just enough to be able to touch and squeeze out all the garlic cloves from their bulbs. Press through a fine sieve into a paste. (Store with plastic wrap in contact with the surface area of the paste in an airtight container.)
  5. To make the walnut skordalia, remove the crusts from the bread and leave to soak in the milk.
  6. Combine the walnuts, garlic, garlic purée and lemon juice in a food processor. Add the milk and bread mixture and process until smooth and combined. Poor in the oil, season with salt and process again.
  7. Clean and discard all traces of dirt from the vegetables using a sharp, pointed knife and cold running water. Select the sweetest, most tender, cleanest inner parts of the produce.
  8. If preferred, very lightly blanch some of the hardier vegetables, such as the cauliflower, green beans or fennel.
  9. To serve

    Arrange your chosen vegetables randomly and decoratively along a serving platter and serve with the dips alongside. Serve with grilled crusty bread.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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