Tuesday, 7 June 2016

Skordalia with a Japanese Twist

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


2-3 slices of Purebread Spelt bread
1/2 cup of walnuts
3 cloves of garlic 
1/2 cup of extra virgin olive oil
1/2 teaspoon of salt 
the juice of 1/2 lemon or a little more to taste
1 teaspoon of rice vinegar
1 tablespoon of white miso
a little water to reduce to the desired consistency if necessary 
chopped flat leaf parsley and Greek olives to garnish


Soak bread for about 2 minutes , then squeeze to remove excess liquid
Whizz in foodprocessor with walnuts and peeled and finely chopped garlic to create a paste
Add lemon juice, rice vinegar, miso and salt and blend again
Add the olive oil
If necessary add a little water to create the right dipping consistency
Put in a bowl and garnish with chopped flat leaved parsley and Greek olives
Serve with celery, carrot and red pepper strips for dipping

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