|
Serves |
4 |
|
Prep time |
25 minutes |
|
Cook time |
10 minutes |
Originating from Greece, skordalia is traditionally served with fish during the religious and historical celebrations which take place on the 25th March. Skordalia is the perfect accompaniment to battered fish, pita bread, or chopped vegetables (e.g. red pepper, cucumber, or olives).
| 2 | medium sized potatoes, peeled and chopped into 1cm slices |
| 120ml | olive oil |
| 2 | garlic cloves |
| 1 tsp | white wine vinegar |
| 2-3 tsps | lemon juice |
| 1 tbsp | almonds, ground or finely chopped |
| 1/2 | spring onion, finely chopped |
| walnuts, handful (optional) | |
| salt and pepper, to taste |
1. Place the potato slices into a pan of water with a pinch of salt. Bring to the boil and let them simmer for 20-25 mins or until soft.
2. Meanwhile, peel the garlic and place into a food processor or hand blender with the vinegar, lemon juice, and almonds. Blend until smooth. Alternatively, crush and chop the garlic into small pieces before combining with the vinegar, lemon juice, and almonds.
3. Drain the boiled potatoes and leave to sit for 5 minutes. After 5 minutes, mash the potatoes thoroughly.
4. Pour the garlic, lemon, almond and vinegar liquid over the potatoes, stir in thoroughly.
5. Add extra olive oil if the skordalia is too thick.
6. Add salt and pepper to taste, serve with a drizzle of olive oil and sprinkle over the walnuts and spring onion.
Serve Skordalia chilled or at room temperature. As it sits, the flavours will itensify!
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