“In Greece and Turkey, the cooking technique known as yiachni refers to any vegetables (notably green beans and potatoes) stewed simply with onions, tomato, garlic, herbs and lashings of olive oil. ”
- 1 onion
- 3 cloves of garlic
- 750 g all-rounder potatoes
- 4 ripe tomatoes or 1 x 400g tin of plum tomatoes
- 200 g kalamata olives (stone in)
- 4 tablespoons olive oil , plus extra to serve
- 1 teaspoon dried oregano , plus extra to serve
- 3 fresh bay leaves
- 1 tablespoon tomato purée
- feta cheese
- Peel and slice the onion, peel and finely slice the garlic, and quarter the potatoes. If using fresh, quarter the tomatoes. Destone the olives.
- Heat the oil in a large saucepan over a medium heat and sauté the onion, oregano and garlic for 4 to 5 minutes, or until softened. Season generously.
- Add the potatoes, tomatoes (breaking them up with a spoon, if using tinned), bay leaves and tomato purée to the pan and stir well. Add enough water to just cover the mixture and then simmer, covered, over a low heat for 20 to 30 minutes.
- Remove the lid, add the olives and continue to cook, stirring occasionally, for 10 minutes, or until the sauce has thickened and the potatoes are tender.
- Serve hot or at room temperature with a slab of feta and a sprinkling of oregano and a drizzle of oil, or as a side to grilled poultry.
Source: Jamie Oliver