A bit messy but tangy, zest and delicious and keeps in the fridge for ages! Will leave you with PLENTY of leftovers for reuse in a million ways. Would be good with a meaty fish like swordfish.
Have also tried it with pinenuts cos (a) that’s all I had in the cupboard and (b) I’m not a huge walnut fan. It was still good, but not AS good as with walnuts, surprisingly. I guess the walnuts have a little more nuttiness and meatiness to them which really added a little carry to the flavour.
Perfect with lamb cutlets that have been marinated in a little lemon, garlic and olive oil. Can easily scale up to bigger groups with a huge pile of lamb cutlets, a big mound of dry (yes dry! it makes them nutty and smokey and yum) bbq’d mushrooms and some salads/veges.
- 1/3 cup (80ml) water
- ¾ cup (50g) stale breadcrumbs
- 1kg spinach, trimmed, chopped coarsely
- ¾ cup (75g) roasted walnuts
- 2 cloves garlic, chopped coarsely
- ¼ cup (60ml) lemon juice
- ¼ cup (60ml) olive oil
- Combine water and breadcrumbs in a small bowl.
- Drop the spinach into a large saucepan of boiling water; drain, rinse immediately under cold water, drain.
- Squeeze spinach to extract excess water.
- Blend or process spinach and breadcrumb mixture with nuts, garlic and juice until smooth.
- With motor running, gradually add oil in a thin, steady stream; process until skordalia thickens.
Recipe: Women’s Weekly. Oh yeah, that’s how I roll.