Vegan Gluten Free Skordalia Food

VEGAN GLUTEN FREE SKORDALIA

Steps:

• Wash and scrub the potatoes, and cover them with cold water and a generous pinch of Celtic sea salt. Bring them to the boil, and then simmer for about half an hour until cooked. Alternatively, you could steam your potatoes.
• Mince your garlic, and then puree in the food processor with your olive oil and almonds to create a garlic paste.
• Drain your potatoes, and gently remove the skin. Gently mash your spuds or put through a ricer.
• Gently fold through half of the garlic paste, and then slowly add the lemon juice, vinegar, salt and pepper to taste.
• To finish - stir through some freshly chopped cilantro, parsley, or chives. I have put quantities as a guide only.
• I like to slowly add in a teaspoon of lemon juice and vinegar in small amounts, and then taste. It can get very rich and tart quickly. So I always hold back half of the ingredients and add each in alternatively to get exactly the right blend of flavours.

SKORDALIA WITH BREAD (GARLIC DIP)

Steps:

• Remove the crusts from bread and soak in water.
• Peel garlic cloves, remove sprout if exists and crush them.
• Squeeze the water out of the bread.
• Put bread, crushed garlic, vinegar, lemon juice and salt in a mixer.
• Blend, while adding the oil drop by drop, until the mixture becomes smooth.