Skordalia with grapes, apples and almonds
Skordalia is a Greek dip made with garlic, potato and bread. Matt serves it here with roasted grapes, apples and almonds.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the skordalia
- 5 garlic cloves, peeled and left whole
- 250g/9oz blanched almonds, soaked in water overnight
- 200g/7oz day-old bread, crusts removed and soaked in water
- 200g/7oz mashed potato
- 100ml/3½fl oz sour grape juice, plus extra if needed
- 2–3 tbsp Greek-style yoghurt
- 50ml/2fl oz extra virgin olive oil
- 100ml/3½fl oz light olive oil
- salt and freshly ground black pepper
For the grapes, apples and almonds
Method
To make the skordalia, blitz all of the ingredients together, except the oils, in a blender or food processor. Add enough of the extra and light olive oils to loosen. Taste and season with salt and pepper.
For the grapes, apples and almonds, preheat the oven to 200C/180C Fan/Gas 6. Toss all of the ingredients in the oil and place on a baking tray. Season with salt and pepper and roast for 20–25 minutes until soft and lightly coloured. Serve with the skordalia.
