The almonds were chopped as finely as I could with a knife, but in hindsight I would just use ground almond. The flavour was great, but the chunks in the potato added nothing.
Best beetroot I’ve ever cooked! Plenty of seasoning, a drizzle of oil, depending on the wedge size an hour or more in the oven at 200. Careful not to burn, jostle halfway through, and push them all together so they don’t burn so much. Great with the white anchovies,their sharpness sitting so nicely with the sweet, oily root.
I made the skordalia and kept it hot in the oven while the beetroot finished, which really melded the flavour together and lightened the texture.
But important note: the recipe lists only 250g potato, which cannot be right. Was fine for Lisa and I… But any more would mean very hungry people. I’m not sure if the proportions for the rest of the skordalia are correct, but I used them and it seemed fine.
Rick Stein – Venice to Istanbul, pg. 27