Wednesday, 26 November 2014

COOKED: Prawn Saganaki

When I popped this little beaut up on Instagram, I was inundated with comments/messages/text from people asking me when this would be up on my blog. The good news for my patient friends wanting to whip this up - it is SO simple and an inexpensive dish to throw together in a hurry. I made enough to serve three-four (depending on portion size) so I could have some for lunch the following day and fresh a portion for later on in the week.

I've been a huge fan of Greek food for years. We regularly visited the country when I was younger and I've had a craving recently to pay it a long overdue visit (mostly for the food and the beautiful scenery). I've tweaked this recipe with a bit of coconut oil (to suit what I'm doing diet-wise at the moment) and a bit of onion - you don't have to do this but it worked nicely for me.

As I said, this dish is so simple, full of flavour, packed with a little bit of spice and fairly healthy too - even better!

[Based on this recipe by The Londoner]

All you need to serve four is:
1 400g tin chopped tomatoes
300g raw king prawns - I picked up a bag of Tesco's Finest frozen ones (cook from frozen and they're done in 3-4 minutes)
2 garlic cloves, crushed
4 or 5 plum tomatoes, chopped
1 cup white wine - OR I used 1 and a half tbsp Apple Cider Vinegar which was delicious
1 generous handful of Feta, crumbled
1/2 onion, diced - optional
Chilli Flakes - 1/2 tbsp if you aren't keen on spice, 1-2 tbsp depending on your taste buds
1 tbsp dried Oregano
A handful of fresh Dill
Cracked black pepper and Sea Salt (or Himalayan Pink Salt), to season
Olive Oil - OR I used coconut oil

Lets get started:

1. Heat your oil in a frying pan over a medium heat. When it's heated, throw in your garlic, allowing it to brown a little before throwing in your chopped onions (if using!) Turn the heat down to low and allow them to soften over 4-5 minutes. 

2. Throw in your chilli flakes, dried oregano and salt and pepper.

3. If you're not using the prawns I suggested, throw yours in now and allow to cook. When they've turned pink and curl a little, throw in your white wine or apple cider vinegar and allow it to simmer - if you are using the ones I suggested - leave them until step 5. 

4. Add your chopped cherry tomatoes and tinned tomatoes, allowing them to reduce on a slow simmering heat.

5. Stir the contents of your frying pan and if you're using the frozen prawns, add them now. They only take 3 to 4 minutes so it's better to pop them in now so they don't overcook (as they would if added at step 3!)

6. Throw in your fresh dill and crumble your feta over and you're ready to serve!

I had mine with some wilted spinach but this also works perfectly (as the Greek's would agree) with a fresh loaf of crusty sourdough for dipping. Crumble over as much feta as you wish, the more the better in my eyes!

This dish is perfect for a quick rustle up in the kitchen or a tasty sharer for you to make for friends and family.

Use the hashtag #cookingwithunorganisedchaos or tag me in your photos if you decide to whip this up - I love seeing your culinary adventures!


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