Purple Sprouting Broccoli with Skordalia Page 21
This is my, not terribly authentic attempt ( as you know, my goal to follow every recipe exactly went out the window long ago!)
First up, I substituted broccolini for the purple sprouting broccoli, because Ottolenghi said I could, and broccolini was in the shops and the other wasn't!
Secondly, the oven was in use roasting the pork, so I boiled the potatoes. I don't know what sort of potatoes they were either, maybe Desiree but I couldn't be sure.
I did however roast the whole head of garlic in the oven wrapped in foil.
I cooked up the chili and lemon peel in the oil as specified and that worked well. I sliced up the chili to use as a garnish and I kept the crispy lemon strip too.
I don't have a potato ricer so I just mashed the potato and I'm sure my guests never knew the difference. I found the amount of oil (infused with lemon and chili earlier) and water added to the potato in the mashing process rather alarming, but I guess that's what makes it skordalia and not just mashed potatoes. And the roasted garlic.
I just steamed the broccolini and forgot about grilling it on a griddle pan as the recipe said. Maybe that would have made it even better.
Serving was easy. Place the skordalia on a plate, add the broccolini and drizzle with more olive oil before garnishing with the fried chili. Success.
First up, I substituted broccolini for the purple sprouting broccoli, because Ottolenghi said I could, and broccolini was in the shops and the other wasn't!
Secondly, the oven was in use roasting the pork, so I boiled the potatoes. I don't know what sort of potatoes they were either, maybe Desiree but I couldn't be sure.
I did however roast the whole head of garlic in the oven wrapped in foil.
I cooked up the chili and lemon peel in the oil as specified and that worked well. I sliced up the chili to use as a garnish and I kept the crispy lemon strip too.
I don't have a potato ricer so I just mashed the potato and I'm sure my guests never knew the difference. I found the amount of oil (infused with lemon and chili earlier) and water added to the potato in the mashing process rather alarming, but I guess that's what makes it skordalia and not just mashed potatoes. And the roasted garlic.
I just steamed the broccolini and forgot about grilling it on a griddle pan as the recipe said. Maybe that would have made it even better.
Serving was easy. Place the skordalia on a plate, add the broccolini and drizzle with more olive oil before garnishing with the fried chili. Success.
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