"Tracy" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:Ok, I admit to subscribing to rec.food.recipes. I also admit that I
delete most of the recipes. I know there has been some discussion about
the quality of the recipes posted. Some are ok, some are bad and some are
really, really bad - like this one. It just doesn't make any sense to me
at all. What would you wanna dip in that?
Potato Dip
2 small potatoes (boiled)
1 egg
1/2 cup. vegetable oil
3 cloves of garlic
salt
Mix all ingredients together in the food processor until it's smooth.
If it's think it needs it, add more oil. If it's liquid add more potato.
-Tracy
there's a Greek garlic and potato dip which is absolutely more-ish, callede
skordalia (at least, here in Sth Oz it's called that) 🙂
one recipe I found on the ABC website is as follows...
http://www.abc.net.au/brisbane/stories/s1169243.htm
Degree of difficulty: Low
You need:
500g Potatoes - cooked
1 Tablespoon Lemon Juice
1/4 cup virgin Olive oil.
2-3 cloves Garlic Mashed.
salt and pepper.
Method:
Mashed the potatoes and add in lemon juice, olive oil, and garlic. Mix them
all together and season with salt and pepper.
Skordalia can be served warm or at room temperature.
Serving Suggestion: You can use the Skordalia as a hot sauce on Fish and
veggies or boiled Beetroot, or can be eaten as a dip while watching the
Olympics.
and another from taste.com.au
Preparation Time
10 minutes
Cooking Time
15 minutes
Ingredients (serves 8)
4 medium (about 750g) desiree potatoes, peeled, coarsely chopped
3 garlic cloves, crushed
60ml (1/4 cup) fresh lemon juice
Salt
250ml (1 cup) extra virgin olive oil
1 egg, lightly beaten
Steamed asparagus, to serve
Red radishes, washed, dried, stems and roots trimmed, quartered, to serve
Method
Cook the potato in a large saucepan of lightly salted boiling water for 15
minutes or until tender. Drain well and return to the pan. Use a potato
masher or fork to mash until smooth. Transfer the mashed potato to a large
bowl. Add the garlic and lemon juice and use a wooden spoon to beat until
well combined. Taste and season with salt.
Use an electric beater to beat the potato mixture, gradually adding the oil
in a thin steady steam until well combined. Add the egg and beat until thick
and glossy.
Transfer the skordalia to a serving bowl. Arrange the steamed asparagus and
radish on a large serving plate and serve immediately with the skordalia.
Notes & tips
Note: Skordalia is a Greek garlic sauce that's traditionally served with
vegetables and fish. Often made with almonds, this is a regional version
that uses mashed potato.
