Red onions with olives, skordalia and fried capers

Babiche Martens

Red onions with olives

3	Red onions (Main)
12	Kalamata olives
6 cloves	Garlic cloves
1 cup	Vegetable stock
½ cup	Red wine
2 tsp	Brown sugar
½ tsp	Salt

Skordalia

3	Potatoes
4 cloves	Garlic cloves
¼ cup	Ground almonds
¼ cup	Milk
¼ cup	Olive oil, plus extra for drizzling
1	Lemon, juice of
1 to taste	Sea salt
1 Tbsp	Olive oil
2 Tbsp	Capers, drained and dried

Directions

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.