So while you may not be in Greece this spring here’s a recipe to bring home the flavours of the Med.
King Prawn Saganaki
A saganaki is any dish cooked in the traditional saganaki pan. This is a small shallow frying pan with a handle either side, usually made from cast-iron. A frying pan works equally as well though, in fact, most modern Greek housewives will make their saganaki in a frying pan these days.
Ingredients (serves 4):
16 king prawns, peeled (remove black intestinal vein across the back)
2 garlic cloves, crushed
half a teaspoon of chilli flakes
100g crumbled feta
a bunch of chopped fresh parsley
1 ripe beef tomato, diced
salt and pepper
Heat the olive oil in a frying pan and then add garlic and chilli flakes and simmer for 2 to 3 minutes.
Scoop them out of the pan using a slotted spoon and discard.
Add your diced tomato, salt, pepper and a little water and simmer for 15 minutes to make a sauce. Add the peeled prawns and cook for a further 6 minutes, turning the prawns once. They will turn a lovely pink colour.
If the sauce starts to dry out, add a little hot water, but only if necessary. The sauce should be thick, but not runny.
Add the chopped parsley and crumbled feta cheese and cook for another minute.
Serve with crusty bread.
- This recipe is from The Olive Tree Kitchen recipe book, submitted by a friend of Olympic Holidays and grecophile Jeff Fuidge who, with Zakynthos-based chef Lakis Bouas, compiled traditional and family recipes for customers of the Bouas taverna in Tsilivi. It can be bought for £9.99 + p&p from email@example.com
- If you have a favourite recipe to share or a great Greek foodie story please write to us at Marketing@olympicholidays.com