Skordalia is a traditional Greek garlic potato dip with a beautiful creamy texture. It is particularly delicious served with fried battered fish, grilled eggplant and zucchini, beetroot, horta (wild greens) and warm pita bread.
Skordalia is quick and easy to prepare and remarkably tasty. No Greek banquet could possibly be complete without a bowl of gluten and dairy free skordalia on offer.
Greek Skordalia
Serves: 2 cups
Ingredients
- 500g potatoes, peeled and cubed
- 2 garlic cloves, crushed
- ⅔ cup or 140g olive oil
- 1 tbs white wine vinegar
- ½ tsp lemon juice
- Pinch of sea salt
- Parsley to garnish
- Extra olive oil to drizzle
Instructions
Conventional Method
- Boil potato cubes in a saucepan of water for 20 minutes until tender. Drain.
- Transfer potato to a food processor. Add garlic, vinegar, sea salt and lemon juice and pulse to combine. With the motor running slowly pour in the olive oil and blitz to combine.
- Transfer skordalia to a serving bowl. Garnish with parsley and an extra drizzle of olive oil.
Thermomix Method
- Add 500g water to the mixing bowl. Place potato cubes in Varoma and steam for 25 minutes/Varoma/speed 1. Remove steamer and pour water out of mixing bowl.
- Insert butterfly into mixing bowl. Add potato, garlic, vinegar, sea salt and lemon juice and mix 10 sec/speed 4. With the butterfly rotating on speed 4 slowly pour in olive oil until well combined.
- Transfer skordalia to a serving bowl. Garnish with parsley and an extra drizzle of olive oil.
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