The Potato As Part Of The Mem, Tapas Or Multi-Course Starter Garlic Potato Pate

THE POTATO AS PART OF THE MEM, TAPAS OR MULTI-COURSE STARTER GARLIC POTATO PATE

 

In Turkey and Greece cold mashed potato cooked with garlic is a favorite appetizer. It should be regarded as one of the Great Standbys for Unexpected Guests. Here is a simple version.

 

Serves 6-8

  • 1 lb (450 g) floury-variety potatoes

  • 4-6 cloves garlic, peeled

  • 6 tbs olive oil

  • 1 tbs white wine or cider vinegar

  • 1/2 tsp salt, plenty of black pepper

  • chives, flat-leaf parsley or coriander, black olives and olive oil to garnish

  1. Pop the garlic in with the unpeeled potatoes and boil in salted water until cooked.

  2. Drain and peel the potatoes and mash with the garlic. Mix in the olive oil and vinegar and check for seasoning.

  3. Turn on to a plate and garnish with a swirl of olive oil, the chopped parsley, coriander or chives and dot with olives.

  4. Serve with hot pitta bread and more olives.

COMPLEX VERSION OF GARLIC POTATO PATE

  • 1 lb (450 g) floury-variety potatoes

  • 2 egg yolks

  • 2 oz (50 g) butter

  • 1 lemon

  • 2 cloves garlic, chopped

  • 1 small onion, chopped

  • 1 oz (25 g) chopped flat-leaf parsley or coriander

  • 2 oz (50 ml) natural yoghurt

  • salt, pepper

  • black olives to garnish

  1. Boil the potatoes in salted water, mash.

  2. Beat the egg yolks and mix them and the butter into the mash.

  3. Stir constantly over a low flame for a few minutes and mix in the juice of the lemon.

  4. Meanwhile, grate half the lemon skin on a fine grater and mix it with the garlic, onion, herbs and yoghurt; if you have a food processor, purée it in that.

  5. Mix the yoghurt mixture in with the potato purée and check the seasoning.

  6. Divide into individual ramekins or spread on an appropriate serving dish.

  7. Dot with olives and serve with hot pitta bread and more olives.

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