Ingredients
Mediterranean Skordalia
- 4-6 cloves garlic, Peeled
- 2-3 Juice of lemons (approx 100ml), And pre zest to keep for garnish
- 1.5 Cups of Olive Oil
- 2 to taste Good Pinches of Salt & Pepper
- 100 g blanched almonds
- 450g Pre Boiled potato (approx 4-5), Or follow first step to steam potato in the Steamer basket or Varoma
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- peel and cut potatoes into 3-4cm pieces,
* use TM blade cover/peeler if you have, or peel by hand
place 450g potatoes in the steamer basket, rinse under tap with cold water to remove starch, acting like a colander.
Position steamer basket into tm bowl, don't over fill the basket and pour 1 litre water over the potato in the basket as final rinse, add a pinch of salt and steam 20min on Varoma temp, Speed 2.
Check with a fork, that the potato is soft & ready for mashing. Carefully hook spatula and lift basket out, rinse potatoes in sink with boiling hot water from the kettle, to rinse the final starches off.
leave potato to cool for 10 minutes. Rinse and dry the bowl. * Skip this step if you have leftover mashed potato from a previous meal. - place peeled raw cloves of garlic into TM bowl, quantity to your taste preference. See tips below.
Chop garlic 3-4 seconds, speed 7.
Add almonds to the garlic, and blend into a smooth paste.
Add a cup of olive oil and juice of two lemons, and continue blending smoothly 60 seconds, speed 9. Scrape down with spatula and repeat blending until garlic nut lemon juice paste is silky smooth.
Add cooled potato and mix with paste 30 seconds, speed 2, Scrape down sides, season to taste with salt and pepper, and then slowly drizzle bit by bit, add a further half a cup of olive oil through the top of the lid and more lemon juice if preferred to taste. Mixing for 30seconds, speed 6 until oil and juice is incorporated with fluffy potato and you are happy with the texture
garnish with spring onion, or parsley and some lemon zest and a drizzle olive oil. Chill before serving.
Potato mash
Dip
Tip
Option
Pre-roast the garlic. Or use the garlic raw. Garlic is the hero ingredient in this recipe so don't hold back.
Option
If you have a TM peeler / blade cover, peel the potatoes in preparation.
Serving
A tantalising dip that you can serve chilled or at room temperature. Enjoy with your favourite vege sticks, crakers, flat bread as a starter to a tasty Greek meal, a side next to fish or even grilled souvlaki.
Developed into TM method from a Skordalia recipe www.TheMediterraneandish.com
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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