Patates Yiahnipotatoes Tomatoes Recipes

PATATES YIAHNI(POTATOES & TOMATOES)

Steps:

• Peel potatoes cutting into thick slices and set aside soaking on cold water.
• Slice all the other vegetables and place in a baking dish with the oil, salt and pepper, and the potatoes.
• Add just enough hot water to coat the bottom of your dish and cook in 350 oven until top becomes golden brown.
• After you pull it out of the oven, you could sprinkle with Feta Cheese if desired.

CHRISTMAS EVE BACCALA (SALT COD WITH POTATOES & TOMATOES)

Steps:

• PREPARE THE BACCALA: Three days before cooking, place the pieces of dried cod (baccala) in a large pan, cover with cold water, and refrigerate. (Do yourself a favor and cover the pan tightly with plastic wrap AND aluminum foil, or your refrigerator will be filled with a very strong fishy smell!) Soak for 3 days to remove the salt. Turn the pieces of fish occasionally and change the water every 6 to 8 hours. By the third day, the cod will be plump, soft, fleshy, and well hydrated. Rinse under cold water and pat dry. The baccala is now ready for the recipe. (This is NOT part of the preparation time listed in the recipe).
• Preheat oven to 325 degrees.
• Remove any skin and bones from the fish, dry with paper towels, and cut into 6 pieces.
• Grease a 9x12-inch-deep oven-proof dish with 1 tablespoon olive oil. Layer with half the potatoes, half the onions, half the cod, and half the tomatoes. Sprinkle with half the parsley.
• Add the raisins, toasted pignoli, capers, olives, and the rest of the potatoes, onions and cod. Pour in the rest of the tomatoes with the juices. Season with the salt, pepper, and the remaining parsley. Drizzle the remaining 1 tablespoon of olive oil over the top and bake, uncovered, for 45 to 50 minutes, or until potatoes are tender.
• Remove from the oven and let rest for 10 minutes. Serve in soup bowls.
• Remember, on Christmas Eve, this is only one of, at least, seven fish or seafood dishes that are to follow in the same meal. This recipe serves 6, as a part of a larger meal. If you are making only this recipe, you will probably want to double or triple it.
• Enjoy & Buono Natale (Merry Christmas!).

ANNIE'S POTATO & TOMATO BAKE

Steps:

• Heat the oven to 190C/fan 170/gas 5. Thinly slice the potatoes either by hand or in the food processor (no need to peel them). Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes.
• Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes.
• Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.

PATATES YIAHNI

Steps:

• Peel, quarter, and soak the potatoes in cold water.
• Meanwhile, heat the oil in a medium frying pan and sauté the onions until soft.
• Add the garlic and stir in the drained potatoes, stirring over medium heat for a minute.
• Pour in the tomatoes and enough water to almost cover the potatoes, if necessary.
• Sprinkle in the parsley and season with salt and pepper.
• Cover and simmer over low heat for 30 minutes, then uncover and continue cooking over low heat until the potatoes are tender and the sauce is thick, turning the potatoes occasionally.
• Transfer to a warm bowl and serve warm.

POTATOES, TOMATOES AND BEANS

Steps:

• Wash and trim the beans, and cut them into bite sized pieces.
• Wash, trim and cut the potatoes in 1 cm dice.
• Boil the potatoes and the beans separately until just tender.
• Peel and chop the tomatoes and the onion.
• Sauté them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.
• Add the seasonings and the drained potatoes and beans, and simmer for 10 to 15 minutes to amalgamate.