And that country is... Georgia. Purely coincidental that it's another 'G' country, after Gibraltar last time - I'm definitely not doing it alphabetically, but I did have a lot of potatoes needing used, and some walnuts lurking in the cupboard, so this seemed a good option.
It was delicious - a very different alternative to normal potato salad, and the taste of the walnuts was fantastic - not too overpowering but nutty and creamy with just the right hint of bitterness. My recipe is based on this one, at Georgian Taste (which doesn't seem to be a current site - the last update was in 2007, but thankfully recipes are timeless), for Kartopili Nigvzit, and made a few tweaks to make it dairy free. I opted to cook the garlic so it wasn't so overpowering, in the hope that Mini-M might eat it, but she was having another funny food day, so I'm not sure any of it even made it into her mouth. Oh well - one of these days we'll stumble across something she loves!
Georgian Potatoes with Walnuts (Serves 6)
- 700g potatoes (not floury)
- 1 medium onion
- 1tbsp dairy free margarine
- 1 cup shelled walnuts
- 1 clove of garlic
- Large pinch of salt
- 2 tsp dried dill
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
Whilst the potatoes are cooking, finely chop the onion and crush the garlic, then saute both in the melted margarine.
In a food processor, blitz the walnuts into a crumbly paste, then stir in the dill, vinegar, cooked onions and garlic. Salt and pepper to taste. Add a splash of olive oil it if is very stiff.
Whilst the potatoes are still warm, mix into the nuts, stirring well - they will start to break up a little.
Eat at room temperature
We enjoyed it served with Polish sausage and green beans.
|Not an amazing photo, but almost passable...|
|...the worst close up in the world!|