Prawn Saganaki
with Greek style cheese and ciabatta
The quantities provided above are averages only.
Ingredients
150 grams
Prawns
(Contains: Crustaceans)
1 unit(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Bell Pepper
5 grams
Parsley
100 grams
Greek Style Cheese
(Contains: Milk)
2 unit(s)
Ciabatta
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
1 sachet(s)
Dried Oregano
1 pack(s)
Chopped Tomato with Onion & Garlic
2 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Oil
to taste
Pepper
½ tsp
Salt
½ tsp
Sugar
to taste
Water
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press)
Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
In a large oven dish mix the prawns with the chopped tomato, peppers, half the oregano, stock, dried chilli flakes (use less if you dont like the heat), onion, garlic and 100ml water (per 2P). Mix well and season with 1/2 tsp salt (per 2P), 1/2 tsp sugar (per 2P) and pepper. Place in the oven dish. Place the whole block of Greek style cheese in the centre on top of the prawn saganaki. Scatter over the remaining oregano and drizzle over some oil.
IMPORTANT: Wash hands and equipment after handling raw prawns.
Bake the prawn saganaki in the top shelf if the oven for 30-35 mins until bubbling and cooked through. It might take longer if the oven dish is filled up more than halfway with the saganaki mix.
IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
Roughly chop the parsley (stalks and all).
Halve the ciabattas. When everything is almost ready, pop into the oven, cut-side up, to warm through, 2-3 mins
Divide the prawn saganaki at the table and sprinkle over the chopped parsley. Serve the ciabatta by the side.
