Greek
Members
Greek
Pan-Seared Tofu Toast
Our tested Pan-Seared Tofu Toast: herby, generous, and balanced with feta and dill. Serves 6...
Greek · Breakfast
Prawn Scramble in lemon and oregano
This Greek Scramble leans on lemon and oregano to do the heavy lifting. We crisp the Prawn for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano 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 kalamata olives and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the leek 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.
Finish with the chopped dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Members
Greek
Lamb Cake in olive and caper
Weeknight-friendly Lamb Cake with the olive and caper we come back to again and again. Big...
Greek
Greek
Greek Aubergine Stir-Fry
This Greek Stir-Fry leans on honey and walnut to do the heavy lifting. We slow-cook the...
Greek
Members
Greek
Honey and walnut Pork Broth
The kind of Greek plate you make on repeat. honey and walnut, a proper slow-cook, and a finish...