Greece for me is a land filled with fabulous food. From the omnipresent mousaka, tsatsika and stuffed vine leaves to somewhat lesser known dishes like stefado, pastitsio and this wonderful Skordalia which is a Greek garlic dipping sauce.
I love dips and sauces. They can make the most mundane meal into something special and jazz up a few fridge finds to make an impromptu party platter within a matter of moments.
I made this Skordalia a couple of months ago at the Gardening Scotland Show when we were promoting recipes featuring potatoes. People were a little nervous at first to try such a garlic laden dip, but came back for more the minute they tasted it.
Sharing more Greek recipes is really just a way for me to relive my lovely holidays by sorting through the photos yet again to put them up with each post.
I love the simplicity of Greece, especially the islands. The smallest thing can become a postcard type view. The light makes everything so much brighter and that Greek blue paintwork that mirrors the sky so perfectly is just everywhere, from doors to shutters, fences to flower pots (and even old paint tins painted up as planters).
Tablecloths and chairs in all shades of blue are found on every corner and every tiny street. Lazy cats make the most of these chairs in the morning sun, knowing with the imperial assurance of all felines that they are the perfect prize for any budding photographer looking for that quintessential Greek image.
The best blue of all is of course the sea. Words fail me when I see its pristine beauty. It just calls out to you to plunge in and play like a dolphin. Who cares about age and the possibility of looking a pratt when such beauty beckons you in to play like a kid again.
I’m meant to be sharing my recipe for Skordalia, the super tasty Greek garlic dipping sauce but as ever I am side-tracked by photos and memories.
The Greeks are famed for their wonderful dips and though not as well-known as tsatsiki (here is my simple recipe for tsatsiki) or taramasolata, this gorgeously garlicy dip is a delight to the senses and will have your taste buds all of a tingle.
I’ve used potato as my base for this skordalia but often times it is made using bread soaked in milk then squished out. I prefer the potato mix and have made this recipe so many times at food demos and it’s always a huge hit.
Traditionally Skordalia is served alongside a simple cooked beetroot salad with the leaves blanched and served as a base for the dish. dressed with olive oil and a little vinegar the Skordalia is liberally ladled on top and the whole thing eaten with hunks of crusty country bread and possibly the odd glass of well chilled Retsina.
Oh the perfect sunshine lunch!
- 1 medium potato (approx 125g/4 oz)
- 2 fat cloves of garlic
- 1 tsp minced fresh rosemary
- ½ tsp dried Greek oregano
- ½ tbsp white wine vinegar
- ½ cup good quality olive oil
- 1 tbsp Greek yogurt
- satl and pepper to season
- Boil the potato in its skin to keep the flesh as dry as possible then peel and mash
- Peel garlic and press through a garlic crusher and add to the potato
- Revitalise the dried oregano by adding ½ tsp boiling water to it for 5 minutes then press out the water
- Add this and the rosemary, vinegar, oil and yogurt to the potato and mix thoroughly
- Season with salt and pepper to taste and add a little water if the sauce is too thick