Flavours and Flair

Tuesday

17

February 2015

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THREE TRADITIONAL GREEK DIPS

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There’s nothing like home-made dips to start off a dinner party or whenever you are in the mood for a meze and today we share three of our family favourites, which are traditionally Greek and delightfully tasty.

Tzatziki is a refreshing dip made up of yoghurt, cucumber and garlic

Ingredients

- 1 large cucumber (peeled)
- 500 grams of Greek-style natural yoghurt
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon white vinegar
- 5 cloves of finely grated garlic
- 2 tablespoons olive oil

Method

- Grate cucumber and place through a strainer to get rid of the liquid.
- Place strained cucumber in a bowl and add yoghurt, garlic, salt, pepper, vinegar and oil.
- Mix with a spoon and place in serving dish.

 Taramosalata is a delicious appetiser made with flavoursome fish roe and bread

Ingredients

- 1/2 a loaf of a day old Vienna bread
- 100 grams tarama (fish roe caviar)
- 1/2 a white onion
- 1/2 cup of fresh juiced lemons
- 1/2 cup of olive oil

Method

- Remove crust from bread and soak it slightly in water and squeeze it to get rid of any water.
- Tear the bread in to pieces and add to processor.
- Add tarama and onion to food processor and mix until combined
- Add lemon juice slowly and blend until creamy.
- Place in serving dish.

Skordalia is a smooth, rich and traditional potato and garlic dip

Ingredients

- 5 potatoes
- 6 cloves of garlic, peeled
- 1/2 cup of white vinegar
- 1/2 cup of olive oil
- 1 teaspoon salt

Method
- Peel and cut potatoes in small wedges and place them in saucepan to boil for about 30 minutes on low heat (or until very tender).
- Drain the potatoes and set aside.
- In a food processor add the potatoes, garlic, vinegar and salt and blend until combined.
- Slowly add the olive oil and blend until the oil is incorporated and mixture is smooth and creamy.
- Place in serving dish.

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