Prawn Saganaki

As I mentioned earlier on, this was the one meal that really captured my holiday. It’s a common Greek dish, usually served as a starter, although as soon as we returned we set about making it up ourselves as a main course with bread for mopping up all that sauce. It’s not an original recipe, but my version of one. All the ingredients were obtained from Leeds Kirkgate Market at a 9am raid!

Serves 2. You will need;
4 ripe tomatoes (bigger the better)
1 large onion
1 large pepper
2 dashes of Tabasco
A dash of Balsamic Vinegar
2/3 Garlic cloves (or as much as you want!)
Some Good Olive oil
2 bay leaves
Teaspoon of sugar
Black pepper/oregano/thyme
8 large, fresh Prawns.
1 block of feta cheese, cubed into roughly 8 or so cubes.

1.Make a basic tomato sauce – take out the tomato seeds and roughly chop. Chop onions and pepper and lightly fry in about 2 tbspns Olive Oil, in a deep pan, until slightly golden and softened. Add tomatoes, stir, add Balsamic Vinegar, Tabasco, Garlic, sugar, herbs and pepper and another couple of good glugs of Olive oil. Add bay leaves and simmer gently for anywhere from 15 mins to 30 mins.

2.Prepare prawns if you like them shelled

3.When sauce is to your liking, pour into large casserole or any other kind of baking dish. Place Prawns on top, with cubes of feta arranged throughout.

4.Bake at about 180 degrees for about 15 mins. The feta will crumble slightly and brown, and the prawns will be well done by then.

Serve with Bread for mopping up.

There you go. Easy. Variations; Any shellfish will do in place of prawns, or even a mixture for a ‘seafood’ version. You can make the sauce as hot as you like also, I guess.