Saganaki means “cooked in a shallow pan”.
• 1 small onion, finely chopped
• 3 large cloves of garlic, peeled & crushed
• 2 large ripe tomatoes – skinned & chopped
• Salt & Pepper
• Olive oil
• 1/2 water/wine mix to make salsa
• Fresh parsley, coarsely chopped
• 500g small peeled prawns
• 150g feta cheese, crumbled or the leftovers
1. Heat the olive oil, onions and garlic in a small pan. Let them simmer until transparent and slightly browned.
2. Next, add the chopped tomatoes, oregano, salt, pepper and a little Tabasco sauce or one small dried chilli (if you have). Cover with half water/white wine and cook gently for 20 minutes with the lid on.
3. Remove the lid, check that the sauce has reduced to a semi- thick consistency. Transfer the sauce to a medium sized frying pan.
4. Add the prawns (you can use large prawns if you prefer, just make sure you remove the shells up to the tails).
5. Crumble the Feta cheese over the top and add the chopped parsley. Cook for a further 2-3 minutes or until the feta starts to melt.
6. Next add a good slug of brandy. Flambé the Saganaki until the flame disappears.
7. Place in a Saganaki dish or one big enough to share and serve with crusty bread.