Super Skordalia

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Processor

If you haven't tried skordalia....skadaddle! The Greeks really were Gods!

Do yourself a favor and partake in this simple rustic dip inspired by the fabulous spud. As anyone will happily agree -- a spud is never a dud; and these mashed spuds are simple and sublime. There are a ton of fantastic skordalia recipes out there. A lot of them use crusty bread, which is of course, a recipe for disaster for those of us who eat gluten free. I like this simple version that uses raw almonds.

I first fell in love with skordalia when I was dining in a cafe in Henley Beach in Adelaide about 15 years ago. They had the most interesting, diverse selection of dips on offer. Skordalia was one of the stars, that has since graced the plates at many a happy blender dinner.

This recipe is extremely versatile. It is fantastic spread on grilled vegetable kebabs; wonderful as a paste spread for tofu; and delicious served with crusty gluten free bread. It is also a sensational healthier dairy free alternative to the standard creamy mashed potatoes. If you are serving this as a dip or paste you can afford a richer taste as you will only be eating a little. But if you are serving this as a vegetable side, a milder taste might be more appropriate, as this can be very over bearing if you are too heavy handed with the garlic.

Great for warding off the vampires -- not so great for your social life! But if you and your friends all gobble up the rich garlic you won’t smell a thing. The garlic gods were smart weren’t they?

Super Skordalia

Super Skordalia

Serves 4 to 645 MINS
  1. Wash and scrub the potatoes, and cover them with cold water and a generous pinch of Celtic sea salt. Bring them to the boil, and then simmer for about half an hour until cooked. Alternatively, you could steam your potatoes.
  2. While your spuds are cooking, mince your garlic, and then puree in the food processor with your olive oil and almonds to create a garlic paste.
  3. Drain your potatoes, and gently remove the skin.
  4. Gently mash your spuds or put through a ricer. I like to put mine through the ricer to get a little air in them. It also creates a fabulous texture that looks a bit more interesting than your standard clumps of potato.
  5. Gently fold through half of the garlic paste, and then slowly add the lemon juice, vinegar, salt and pepper to taste.
  6. To finish – stir through some freshly chopped cilantro, parsley, or chives. I have put quantities as a guide only.

I like to slowly add in a teaspoon of lemon juice and vinegar in small amounts, and then taste. It can get very rich and tart quickly. So I always hold back half of the ingredients and add each in alternatively to get exactly the right blend of flavors. I usually end up adding in the rest of the garlic paste, but it depends on what you will be using the mixture for.


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