Tonia Buxton • Garides me feta

Tonia-buxton-big-plates-prawns-feta

Prawns with feta • Garides me feta

Γαρίδες με φέτα

I always get caught out with this recipe! No matter how much I make there is never enough, so light and yummy you just keep coming back for more. I serve it straight from the hot casserole dish to the middle of the table where everyone can dip their bread, share, chat.

Serves 4

Ingredients

  • 1⁄4 glass (50ml)of olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, finely chopped 6 tomatoes, skinned and chopped
  • 1⁄2 glass (100ml) of dry white wine
  • 2 tbsp Metaxa or Keo brandy
  • 1 tbsp of tomato puree
  • 2 tbsp of freshly chopped dill freshly ground black pepper
  • 1kg of fresh prawns, peeled and deveined
  • 225g of feta cheese

Method

Preheat the oven to 200°C/Gas 6.

Heat the oil in a large flameproof casserole. Add the onion and garlic and cook over a gentle heat just to soften but not colour.Add the tomatoes (sometimes I cheat and use a 400g can) and cook for about 4 -5 minutes then stir in the wine, brandy, tomato purée and half the dill. Simmer to reduce and thicken the sauce slightly. Now season with a good grind of black pepper. Arrange the prawns on top , cooking until they turn pink. Crumble on the cheese in large chunks. Transfer to the hot oven and heat through for 3-5 minutes until the cheese is just meltingly soft. Sprinkle on the remaining dill then straight to the table with baskets of warm chunks of bread to mop up the juices.

Tonia-buxton-big-plates-prawns-feta

Enjoy!

By Tonia Buxton 

 Photo: Vanessa Courtier