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I'm after a recipe for skordalia

Posted by Janet or Emma 
I'm after a recipe for skordalia
January 20, 2018 01:05AM
I had the most delicious dip at a Greek restaurant, and was told it was skordalia. I duly googled a recipe and tried making it. All the recipes I found were done in a whizz, which made the potato very gluey. Does anyone have a recipe for the potato version of skordalia that is not gluey? I'm wondering about using a ricer instead of a whizz, as I don't remember the original having the same heavy texture. Thanks, Janet
Re: I'm after a recipe for skordalia
January 20, 2018 05:25PM
This website explains why the potato goes 'gluggy' and how to avoid it. It uses a ricer and also dries the cooked potato for a few minutes in the oven. Sounds good to me, though I haven't tried it. Thinking about it, I should give it a go, I'm always on the lookout for easy tasty dishes.

[www.seriouseats.com]
Re: I'm after a recipe for skordalia
January 20, 2018 08:34PM
Good find. Thanks. I shall try again. Interesting comment about the garlic too, as the recipe I used had 5 cloves of garlic in. I used 4. They weren't huge, but not tiny either, and it was so spicy, I had to cook up another batch without the garlic and mix them together. In retrospect. I should have just dumped it. The one I had in Darwin was deliciously garlicy. Cheers, Janet
Re: I'm after a recipe for skordalia
January 21, 2018 03:42AM
Also look closely at your potatoes, I'd use Agria or Rua for this recipe, most definitely not the revolting Nadine, or any of the new varieties like Jersey Bennes, they're too waxy, and will always turn gluey when mashed.
Re: I'm after a recipe for skordalia
January 21, 2018 05:23PM
I agree with you, Griz, about Nadine being revolting. I won't buy them under any circumstances. If I need potatoes and the variety is not prominently displayed, I don't buy.
Re: I'm after a recipe for skordalia
January 24, 2018 12:33AM
This is the recipe I use. Skordalia is also made using bread as the base but I don't do that.

Potato Skordalia

5 cloves garlic
salt
2 baking potatoes - baked
1 – 2 tsp red wine vinegar
150 ml olive oil

Pound garlic & salt to a paste. Scoop out potato flesh, add garlic and vinegar. Gradually add oil until light and fluffy.

Serve with baked beetroot, fish.
Re: I'm after a recipe for skordalia
January 24, 2018 05:25AM
Thanks for all the help, Janet
Re: I'm after a recipe for skordalia
January 24, 2018 08:43AM
Let us know how you get on, Janet or Emma.

Once you've managed that, I reckon this is the next thing to try.

[www.seriouseats.com]

I'd love to do this soon.
Re: I'm after a recipe for skordalia
January 24, 2018 05:20PM
I love Aligot - and do it just occasionally in winter to serve with beef cheeks. Too wicked to do often. I promise myself that I will do a 'proper' cassoulet in winter too.
Re: I'm after a recipe for skordalia
January 27, 2018 03:14AM
Haha, Griz. I'm truly Irish! I love mashed potatoes, and had a lovely time in Ireland having huge servings of delicious mash. That recipe looks gorgeous, but could I resist going back for seconds? Dangerous. Janet
Re: I'm after a recipe for skordalia
January 27, 2018 03:26AM
I was reading something about skordalia the other day and it specifically mentioned using the potatoes while they were still hot, rather than letting them cool as that'll make the mash gluey...just another tip.
Re: I'm after a recipe for skordalia
January 29, 2018 01:41AM
Cheers!
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