Greek
Greek
Olive and caper Chicken Breast Side
A herby take on Chicken Breast Side, built on olive and caper and finished the way we like it....
Greek · Dessert
Greek Prawn Tart
Our tested Crispy Prawn Tart: sun-drenched, generous, and balanced with olive and caper. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the red wine vinegar and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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