KEY POINTS:
Serves 4
3 red onions
12 kalamata olives
6 small cloves of garlic
1 cup vegetable stock
1/2 cup red wine
2 tsp brown sugar
1/2 tsp salt
Skordalia
4 cloves of garlic
3 potatoes
1/4 cup ground almonds
1/4 cup milk
1/4 cup olive oil, plus extra for drizzling
Juice of one lemon
Sea salt to taste
1 Tbs olive oil
2 Tbs capers, drained and dried
1 Peel the onions and slice thickly. In a heavy based saucepan add the onions, olives, garlic, stock, wine, sugar and salt. Gently simmer for 1 hour.
2 Peel the garlic. Peel the potatoes and roughly chop then add with the garlic to a saucepan. Cover with water then boil until soft, drain.
3 Mash the potatoes, garlic, almonds, milk, olive oil, lemon and salt together until smooth (or use a ricer) then use a spatula to whip the mixture together. Taste for seasoning and add more lemon if necessary.
4 Heat the olive oil. When hot, add the capers and fry for approximately 3 minutes or until crispy, then drain.
5 Serve the onions and olives with a generous dollop of skordalia then finish with olive oil and capers.