Greek
Greek
Baked Chicken Breast with olive and caper
Our tested Baked Chicken Breast Fritters: herby, generous, and balanced with olive and caper....
Greek · Dessert
Sun-drenched Prawn Galette with feta and dill
This Greek Galette leans on feta and dill 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 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. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the feta and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn 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 topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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