Skordalia with a Japanese Twist
April 10, 2018
We used to make skordalia in the sixties and I think it deserves a revival!
I added some white miso and rice vinegar so giving this traditional Greek recipe a Japanese twist. The white miso is lighter and sweeter in taste and texture than brown miso so won't overwhelm the other flavours in this recipe.
It's great as a dip or simply slather it on hot toast.
I like using Purebread Spelt Bread in this recipe as, apart from being healthy and easily digestible, it dissolves readily in water.
1Soak bread for about 2 minutes , then squeeze to remove excess liquid
2Whizz in foodprocessor with walnuts and peeled and finely chopped garlic to create a paste
3Add lemon juice, rice vinegar, miso and salt and blend again
4Add the olive oil
5If necessary add a little water to create the right dipping consistency
6Put in a bowl and garnish with chopped flat leaved parsley and Greek olives
7Serve with celery, carrot and red pepper strips for dipping