Greek
Greek
Island Chicken Breast Dip with garlic and yoghurt
Weeknight-friendly Chicken Breast Dip with the garlic and yoghurt we come back to again and...
Greek · Main
Slow-Cooked Prawn with feta and dill
This Greek Curry leans on feta and dill to do the heavy lifting. We slow-cook 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 feta and dill 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. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the greek yoghurt and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the red pepper 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.
More from Greek
You might also cook
Greek 
Greek
Members
Greek
Greek Chicken Breast Plate
The kind of Greek plate you make on repeat. lemon and oregano, a proper roast, and a finish of...
Greek
Greek
Glazed Cauliflower with lemon and oregano
A rustic take on Cauliflower Tabbouleh, built on lemon and oregano and finished the way we like...
Greek
Members
Greek
Chicken Breast Ramen in olive and caper
A sun-drenched take on Chicken Breast Ramen, built on olive and caper and finished the way we...