GIGANTES PLAKI
Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough
Provided by Good Food team
Categories Dinner, Side dish
Time 2h20m
Number Of Ingredients 10
Steps:
- Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
- Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.
Nutrition Facts : Calories 431 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 15 grams sugar, Fiber 19 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium
GIGANTES PLAKI RECIPE (GIGANDES GREEK BAKED 'GIANT' BEANS)
Filling and super-healthy! A traditional Greek Gigantes beans recipe (gigantes plaki), made of 'giant' beans baked in a tomato sauce with plenty of fresh herbs, for a unique taste!
Provided by Eli K. Giannopoulos
Categories Main
Time 2h20m
Number Of Ingredients 10
Steps:
- To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Drain them into a colander and rinse with plenty of water.
- Place the gigantes in a large pan with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not cooked. Drain them in a colander and set aside.
- In the meantime, pour into a large baking pan the olive oil, add the chopped onions, the whole garlic clove (peeled) and bake at 180C, until softened and slightly colored (approx. 15 minutes).
- Turn the baking pan out of the oven. Add the gigantes beans (drained), the celery, the parsley, ½ cup of hot water and season with salt and pepper. Put back in the oven and bake for 30 minutes.
- Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Season with salt and pepper, add a pinch of oregano and bake the gigantes plaki further for 50-60 minutes at 180C, until the beans are soft and tender and the sauce thickens.
- For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!
Nutrition Facts : ServingSize 1 portion, Calories 351kcal, Sugar 4.1g, Sodium 307mg, Fat 14.7g, SaturatedFat 2.2g, UnsaturatedFat 11.9g, TransFat 0g, Carbohydrate 42.7g, Fiber 10.9g, Protein 15.6g, Cholesterol 0mg
PSARI PLAKI: ROASTED FISH WITH ONIONS & TOMATOES
Provided by Dimitra Khan
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 °F, 200 °C.
- To make the sauce: Cook the onions with the olive oil over medium heat until soft. About 10 minutes.
- Add the grated garlic and just stir until heated through.
- Add the tomato puree, salt, pepper, red pepper flakes, sugar, and oregano. Simmer the sauce for 15 minutes or until thickened.
- Season the fish with salt, pepper, and oregano.
- In a 9 by 13-inch baking pan, pour half of the sauce on the bottom.
- Place the seasoned fish fillets over the sauce and pour the remaining tomato sauce over the fish. Top with sliced olives.
- Roast in the oven for 30-40 minutes or until the fish flakes easily.
- Serve with toasted bread. Enjoy!
SHEET-PAN GREEK ROASTED COD AND POTATOES WITH CARAMELIZED ONIONS, TOMATOES AND RAISINS - BAKALIARO PLAKI
Delicious Greek baked cod and potatoes with caramelized onions, tomato and raisins over potatoes.
Provided by OliveTomato.com
Categories Main Course
Time 1h10m
Number Of Ingredients 13
Steps:
- De-salt cod for 24 hours (see above)
- Preheat oven at 350 degrees Fahrenheit (180 Celsius).
- In a pan sauté the onion until soft for about 10 minutes.
- Once the onion is sautéed, add the garlic and sauté for about a minute. Add the tomatoes, the tomato paste, the parsley, the wine, lemon juice and pepper (add 1/2 tsp of fine sea salt if using fresh cod).
- Bring the sauce to a boil and then lower the heat and let it simmer for about 10 minutes.
- Oil a large pan and place the sliced potatoes on the bottom. They should not overlap. Over that place the pieces of cod (rub the cod with kosher salt if using fresh cod)
- Once your sauce has simmered for 10 minutes, add the raisins.
- Pour the sauce over the cod and potatoes (remove bay leaf), moving things around so that the sauce has gone everywhere. The sauce will not be very thick.
- Cover the pan with aluminum foil and cook covered for about 35 minutes, uncover and check potatoes, they should be fairly easy to pierce. Cook for another 15-20 minutes uncovered, until potatoes are done and all the liquids (except the olive oil) are gone.
- Remove from oven and let it sit for 15 minutes before serving.
GREEK STYLE POTATOES
Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.
Provided by Cathie
Categories Side Dish Potato Side Dish Recipes
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
- Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 58.6 g, Cholesterol 0.3 mg, Fat 18.5 g, Fiber 7.4 g, Protein 7 g, SaturatedFat 2.6 g, Sodium 598.9 mg, Sugar 2.9 g
GIGANTES PLAKI (GREEK BAKED BEANS)
Ready in under an hour, this Greek one-pot is packed with plenty of fresh flavours as well as protein and fibre, making it a healthy vegetarian meal idea with less than 300 calories
Provided by Adam Bush
Categories Dinner
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Heat the oil in a large ovenproof frying pan or shallow casserole, then gently cook the onion and garlic with a pinch of salt for 10 minutes or until the onion is soft. Stir in the tomato purée and cook for 1 minute, then add the tomatoes, cinnamon, oregano and beans, 250ml of just-boiled water and some seasoning, and bring to a simmer. Put into the oven for 25-30 minutes or until thickened and bubbling.
Nutrition Facts : Calories 276 calories, Fat 10 grams fat, SaturatedFat 4.8 grams saturated fat, Carbohydrate 26.4 grams carbohydrates, Sugar 11.7 grams sugar, Fiber 10.5 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
PLAKI (BAKED SNAPPER WITH POTATOES)
A Greek way to prepare fish. It's very tasty and is a nice alternative to frying. Flounder, sole, porgy, any fish will basically do---I guess.
Provided by Kefalonitissa
Categories Greek
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- After your fish is totally cleaned, place it in a large baking pan and score it with a knife on each side, making three lines or incisions on its body. You can make it fancy and do another 3 lines the cross way if you're in a Jaques Pépin kinda mood.
- Season it generously with salt, pepper, and oregano, especially inside the gutted slit and on the side incisions.
- You may also add some garlic or slices in the belly and the incisions.
- Place the fish exactly in the middle of the pan. Around it, add the potatoes,onions and tomatoes in a row, alternating one after the other. Season those as well, with salt, pepper, parsley and lots of oregano.
- Place any leftovers inside the belly of the fish.
- Drizzle the food with the juice of one and a half lemons.
- Add the olive oil, evenly coating all ingredients.
- Add 1/2 cup water.
- Place in a 375 to 400 degree oven and cook until potatoes are tender for about 45 minutes to an hour. You may even foil it first for about half the time.
- The sauce shouldn't be too thick or too watery.
- The fish and potatoes should be a bit crisp and brown on their surfaces.
- Add more lemon if desired.
PSARI PLAKI
Steps:
- Preheat the oven to 350 degrees.
- Preheat a wide saute pan over medium-high heat. Add in the olive oil.
- Add the onions and leeks and saute until soft, about five minutes.
- Add the garlic and saute until fragrant, about one minute.
- Add the tomatoes, salt, pepper, and Greek oregano and cook for an additional five minutes. Remove from heat.
- If using an oven-safe pan, tuck the fish in between and underneath the tomato and onion mixture. Alternately, place fish in a baking pan and top with the tomato and onion mixture.
- Bake in the oven for 40-50 minutes or until the fish flakes easily with a fork.
- Top with the chopped parsley. Serve with feta and crusty bread.
GREEK POTATOES (PLAKI)
Make and share this Greek Potatoes (Plaki) recipe from Food.com.
Provided by niocoletta
Categories Low Protein
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- over medium heat Pour oil into a medium size pot and sautee the onion until they are clear in apperance. Add the garlic and continue to sautee for another 5 minute.
- next add the tomato sauce,potatoes, water, parsley and black pepper.
- mix well cover and stir occasionally very gently until potatoes are tender.
- This recipe is even better if you cook it a day ahead. I have found that when reheating the potates the next day the flavor is richer!
Nutrition Facts : Calories 396.4, Fat 22.2, SaturatedFat 1.6, Sodium 464, Carbohydrate 46.4, Fiber 6.4, Sugar 6, Protein 5.8
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- Greek Lemon Potatoes. This one-pot recipe for Greek lemon potatoes is sensational! Roasting gives the potatoes a crispy outer crust, which goes really well with their soft and starchy flesh.
- Jackfruit Gyro. Gyros typically contain meat, but that doesn’t mean vegetarians can’t get in on the fun. When you’re missing the flavor of meat, you can always turn to jackfruit!
- Greek Orzo Pasta Salad with Vegan Feta. I love pasta salads. They’re refreshing, delicious, nutritious, and filling at the same time! It’s everything you can ask for in a dish.
- Chickpea Gyro. This vegetarian gyro is packed with lettuce, tomatoes, onions, and rich and creamy tzatziki. The star of the dish, though, is chickpeas.
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- Briam (Greek Baked Zucchini and Potatoes) Briam, or roasted vegetables, is proof that sometimes, the simplest things are also the most extraordinary.
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