Name: Prawn saganaki
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, thinly sliced; 3 garlic cloves, thinly sliced; 400 gm vine-ripened tomatoes, coarsely chopped; 4 red banana chillies, seeds removed, coarsely chopped; 125 ml (½ cup) dry white wine; 2 tbsp thyme; 1 fresh bay leaf; 60 gm Greek feta; 12 large green prawns, peeled, cleaned; To serve: crusty white bread and green salad (optional)

Ingredients

2 tbsp olive oil

1 onion, thinly sliced

3 garlic cloves, thinly sliced

400 gm vine-ripened tomatoes, coarsely chopped

4 red banana chillies, seeds removed, coarsely chopped

125 ml (½ cup) dry white wine

2 tbsp thyme

1 fresh bay leaf

60 gm Greek feta

12 large green prawns, peeled, cleaned

To serve: crusty white bread and green salad (optional)

Method

Main

1.Preheat oven to 220C. Heat oil in a large casserole over medium-high heat, add onion and garlic and sauté until starting to soften (2-3 minutes), add tomato and chilli and sauté until starting to soften (2-3 minutes). Add wine and herbs and reduce until slightly thickened (1-2 minutes). Crumble feta over top, transfer casserole to oven and roast until sauce thickens and feta begins to melt (15 minutes). Remove from oven, gently push prawns into sauce, return to oven and roast until prawns are cooked through (3-5 minutes). Serve hot with crusty white bread and green salad, if desired.