Peas with onion & dill cooked in olive oil
Ingredients (for 4 )
450 g peas (frozen)
150 g chopped onion (frozen or fresh)
25 g chopped dill (frozen or fresh)
80 ml olive oil
1 tbsp. plain flour
1 tsp. sugar
1 tsp. salt
¼ tsp. pepper
750 ml approx. boiling water (the amount of water depends on many factors and is therefore only indicative. See note below)
Just before you start, boil one litre of water in the kettle.
1. Sauté the onion
Heat the olive oil in a wide shallow pan on a medium heat hob ring. Once the oil is hot, add the onion (frozen or fresh) and stir every so often. After about 4 minutes, once it begins to soften, add the one tablespoonful of flour and one teaspoon of sugar and stir well.
2. Sauté and boil the peas
Add the peas and let them sauté for 2 minutes before pouring the water in. Start with adding about 600 ml. of boiling water and add more if necessary after the first ten minutes. Add the salt, pepper and finally the dill (frozen or fresh).
Leave the peas to simmer for about 25 minutes. After 10 minutes check how they’re doing and at around 15 minutes you may need to add water. At 20 minutes try the peas and if they’re ready, turn up the heat (with the extractor fan on to ensure that there is no condensed steam above the pan) in order to reduce the sauce, resulting in a lovely thick sauce with the peas.
NOTE: Depending on the depth and width of the pan and even depending on the brand of frozen peas the amount of water can vary, so when cooking this for the first time, be cautious until you see how much is needed! In the unlikely case that you use fresh peas, the cooking time will be more, hence the amount of water needed will be more.
If you want, you can drizzle a little bit of fresh Greek extra virgin olive oil over the peas and season with sea salt and freshly ground black pepper. ‘Ladera’ peas are best eaten warm, as opposed to hot.
In order to fully appreciate our ‘ladera’ peas, we suggest accompanying them with crusty bread and some lovely crumbly feta cheese!