Braised peas with anchovies, garlic, mint and potatoes

The Sunday Age, Sunday Life, Karen Martini

This is the perfect side dish to accompany cold rare roast beef, barbecued lamb cutlets or grilled fish.

  • 8 chat (baby) potatoes
  • 120ml extra virgin olive oil
  • 8 anchovy fillets
  • 3 cloves garlic, sliced
  • 4 eschalots, finely sliced
  • 4 cups frozen or fresh peas
  • 1/2 bunch flat leaf parsley, chopped
  • sea salt and freshly cracked black pepper
  • 5 sprigs mint, leaves torn
  • 1/2 lemon juiced

Cook potatoes in lightly salted boiling water until tender, then drain. When cool enough to handle, peel and cut into slices. Heat olive oil in a large pan over low heat. Cook anchovies for about 1 minute, then add garlic and eschalots and cook for 2-3 minutes until lightly browned. Add peas, parsley and 2 tbsp water and cook over medium heat for 4-5 minutes. Season and add cooked potatoes. Simmer for 2 minutes, then finish with mint and lemon juice.


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