Guys you have to try these peas, I first had them after watching Simon Gloftis owner of @hellenika recipes over covid and I was blown away at hoe delicious they were. They get a high rotation whenever I’m doing a shared meal and often the thing that people are blown away by are these peas. YOU HAVE TO TRY THEM!
Greek Style Peas – Arakas Latheros
Prep time: 30 minutes
Cook time: 1 hour
Serves: 12 people as a side
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 30 minutes
- Cook time: 1 hour
- Serves: 12 people as a side
Ingredients
- 2 Brown onion
- 3 Potatoes
- 3 Carrots
- 3 Cloves garlic
- 1 400g Tin Mutti Tomatoes
- 1kg Frozen peas
- 2 fresh bay leaves
- Handful fresh dill
- Handful fresh parsley
- 1 Lemon
- 1L Chicken stock
- Quality olive oil
Method
- 1)
You want to start by prepping all your ingredients so finely dice 2 brown onions, peel and quarter 3 potatoes, peel and roughly chop 3 carrots, finely slice 3 cloves of garlic and finely slice the dill and parsley reserving some for garnish.
- 2)
Heat a deep saucepan on low and cover the bottom with a generous amount of olive oil, add the onions and sweat for 5 mins, then in with the garlic sweat that for 2 mins, then in with 1kg of frozen peas, add the potatoes, carrots, dill, parsley, bay leaves, 1 tin of multi tomatoes and zest of one lemon and crack of pepper. Then add enough chicken stock so that everything is just covered. Cook it for 30mins on a low simmer with the lid on then remove the lid and slightly increase the heat to help evaporate some of the cooking liquid and cook on a simmer continually stirring so it doesn’t burn until the peas have a thick consistency and don’t seem watery which usually takes around 15mins. Then turn it off the heat and smash the potatoes with a fork to help thicken and leave it on the stove to cool a little and thicken.
- 3)
Transfer to a serving bowl garnish with a fresh dill and parsley and a squeeze of fresh lemon juice.
