Greek
Greek
Feta and dill Cod Bowl
Our tested Braised Cod Bowl: rustic, generous, and balanced with feta and dill. Serves 4 people...
Greek · Snack
Olive and caper Prawn Fritters
A sun-drenched take on Prawn Fritters, built on olive and caper and finished the way we like it. Ready in about 1 hr 25 min and easily enough for 6 people.
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. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the greek yoghurt and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently 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.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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