Prawn Saganaki

My husband and I have been a lot like ships in the night lately. A kiss as we run out the door in the morning, a brief chat with a cup of tea and a cuddle at the end of the day…….after work, routine, life – you know how it is, I am sure.

I don’t need anyone to tell me we must schedule time together. The signs are everywhere, like when I found myself teaching a private class this week that turned out to be ‘an ode to Michael’. Of course, the guest might not have realised this, and I did not consciously set out to put every one of Michael’s favourite meals on the one-class menu. Still, they were all there and with every explanation of the recipe, I thought of him and how much I love him and what a complete joy it is to cook for someone who adores food (not so joyous that he loathes cooking but that’s a whole other blog post!). I am cooking this Prawn saganaki dish for Michael’s upcoming (very special) birthday next week. It is a 10-minute’ whip up’ winning dish – but it brings on smiles and comments as if you’d been slaving away for hours.

And to my love, if you are reading this……….Wishing you a very special birthday. We love you even more than you love this prawn saganaki.

Nellie 

x

P.S. If you’d love to receive my recipes every week, along with access to live and prerecorded cooking classes and much more, I would love to welcome you to explore the Relish Mama Cooking Club. The cooking club is designed to fit into anyone’s schedule and cooking style so you can enjoy learning and creating at your own pace. Whether you’re a beginner or a seasoned cook, there’s always something new to discover. Plus, with access to a wide variety of recipes and classes, you’ll find plenty of inspiration to fuel your passion for cooking. If you want to get involved and experience all that the Relish Mama Cooking Club has to offer, click here to learn more and join our community. Let’s cook, learn, and grow together!

Prawn Saganaki

Serves 4 as an entrée or side dish to a banquet or 2 as a main meal

2 tablespoons of olive oil
1 onion, finely sliced
4 garlic cloves, finely chopped
400g tin of good quality tomatoes, diced
1 good pinch of dried chili flakes or use 2-3 long red chillies, seeds removed and finely chop these
125 ml of dry white wine
2 tablespoons of fresh thyme leaves or use 1 tablespoon of dried thyme
1 tablespoon of roughly chopped flat-leaf parsley, plus extra to serve
1 fresh bay leaf
100g of marinated goat cheese or soft fetta
12-16 large green prawns, peeled and cleaned

Crusty white bread and green salad (optional) to serve

Preheat oven to 220oC.

Heat oil in a large pan over medium-high heat. Add onion and garlic and sauté until starting to soften (approx 3 minutes). Add tomato and chilli and cook for a further 2-3 minutes. Add wine and herbs and reduce until slightly thickened (1-2 mins). Crumble in half the goat’s cheese or feta and gently stir for 1 minute or so. Place prawns in an ovenproof dish and gently pour or spoon tomato mixture on top. Crumble over the remaining goats’ cheese or fetta and roast until the sauce thickens and fetta begins to melt (approx 15 mins). Remove from the oven.
Sprinkle with extra roughly chopped parsley and serve with crusty bread and a big green salad.