RETIRED professional chef Paul James, author of travel and food blog Recipes From My Travels, writes for our paper.
I WAS supposed to be in Kassiopi, Corfu not too long ago, researching and writing my next book on Greece and the Greek islands but because of the current global situation quite rightly it had to be put on hold.
Hopefully next year I can get back and meet the lovely people I have become firm friends with.
This dish is not something the younger visitors to Corfu would run and get, but who can blame them?
Local cuisine and culture would be last thing on the list for a majority of young holidaymakers enjoying the sea, sun and obviously the ‘surf’.
But back in good old England I’m sure they would be delighted to try this dish with some lovely crusty bread and a glass of Greek lager.
Personally, I cannot wait to get back and take in the beauty of this friendly island once again.
Go to the ‘Recipes From My Travels’ Facebook page for Paul’s blog.
Arakas Latheros
(Serves four)
Ingredients
Frozen peas
2 finely chopped onions
2 carrots
2 potatoes
1 400g tin of good quality chopped tomatoes.
4 tablespoons of olive oil
1 tsp of oregano
1 lemon, half for squeezing, half for decoration.
Parsley for decoration
Cubed feta for decoration
Method
1. Par boil your carrots whole – this is a little tip I use because if you chop the carrots up before boiling you will lose some of the natural sweet flavour it gives you.
2. Par boil the potatoes.
3. In a small frying pan add the olive oil and fry your onions gently until soft.
4. Add the oregano and gently carry on frying for a few minutes.
5. Add your tinned tomatoes and a quarter of the tin with cold water.
6. Give it a stir then add the frozen peas.
7. Continue to simmer for five minutes and add the chunks of carrot and potatoes.
8. Cover and simmer for a further eight to 10 minutes but keep checking. If your Arakas Latheros is too dry, add a drop of water. If it is too runny then add a spoonful of fresh breadcrumbs – it is that simple. But make sure the potatoes stay firm and in shape.
9. Plate up your dish with a squeeze of lemon, scattering of parsley and some lovely cubed Greek feta cheese.
All the best and enjoy.
