FETA SAGANAKI RECIPES

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PRAWN SAGANAKI RECIPE | DELICIOUS. MAGAZINE



Prawn saganaki recipe | delicious. magazine image

Transport yourself to Greece with every mouthful of this prawn saganaki recipe. Prawns are cooked in a rich, chilli-laced tomato sauce, topped with creamy feta and olive oil and left to bake in the oven. Lisa Faulkner’s sunshine prawns with feta is similar to this recipe but with more of a curry vibe… give it a go.

Provided by delicious. magazine

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield Serves 4

Number Of Ingredients 15

4-5 tbsp extra-virgin olive oil
1 red onion, chopped
2 fat garlic cloves, crushed
5cm fresh ginger, grated
½ tsp Aleppo chilli flakes (or a pinch of regular chilli flakes)
350g jar tomato passata rustico, crushed tomatoes or tomato passata
50g pitted black olives (available from Sainsbury’s and Waitrose), sliced
4 sun-dried tomatoes (available from Sainsbury’s), chopped
1 tsp dried oregano
Handful basil leaves (greek if possible), plus extra to garnish
2 fresh mint sprigs, leaves picked, large ones finely shredded, a few small leaves reserved whole to garnish
1 lemon
1 tsp sugar
20-24 sustainable large raw shell-on king/tiger prawns (see tip)
200g pack barrel-aged feta (see Know-how)

Steps:

  • Heat 3 tbsp of the extra-virgin olive oil in a shallow flameproof casserole or ovenproof skillet pan. Cook the onion, garlic and ginger with a couple of pinches of salt for 10 minutes over a low heat or until softened, stirring every so often.
  • Heat the oven to 200°C/180°C fan/gas 6. Stir in the chilli flakes,  passata/tomatoes, sliced olives, sun-dried tomatoes, dried and fresh herbs, a squeeze of lemon juice and the sugar. Season to taste with salt and black pepper. Leave to simmer over a low heat for 10 minutes. Check the seasoning once more, adding more lemon and salt and black pepper as required (don’t over-salt the dish as the feta will be salty).
  • Nestle the prawns on top of the sauce, crumble over the feta and drizzle with the remaining olive oil, then bake for 12-15 minutes until the prawns are cooked through and the feta is tinged golden brown. Scatter with the reserved herbs and add another grind of black pepper to serve.

Nutrition Facts : Calories 373kcals, FatContent 24.9g (9g saturated), ProteinContent 23.8g, CarbohydrateContent 11.8g (10.8g sugars), FiberContent 3g

SPAGHETTI MARINARA - TRADITIONAL ITALIAN RECIPE | MUTTI



Spaghetti Marinara - Traditional Italian recipe | Mutti image

Provided by genero

Categories     Main Dish

Number Of Ingredients 11

2 tablespoons olive oil
1 brown onion, finely chopped
4 cloves garlic, crushed
2 x 400 g cans Mutti Polpa
1/2 cup dry white wine
1 teaspoon dried chilli flakes
ground black pepper
500 g spaghetti
750 g Marinara mix
300 g live mussels in shell, debearded and scrubbed
1/2 cup coarsely chopped fresh parsley

Steps:

  • Heat oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally. Add garlic and cook, stirring for 2 minutes longer. Add Polpa, wine, chilli flakes and pepper and stir to combine. Simmer 20 minutes or until thickened, stirring occasionally.
  • While sauce is simmering, cook spaghetti as directed on packet.
  • Add Marinara mix and mussels to sauce. Cover and simmer 4 minutes or until seafood is cooked. Discard any unopened mussels. Add half the parsley and stir to combine. Serve sauce over pasta and top with remaining parsley.

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