Greek
Greek
Pork Fritters in garlic and yoghurt
Weeknight-friendly Pork Fritters with the garlic and yoghurt we come back to again and again....
Greek · Dessert
Lemon and oregano Paneer Crumble
Our tested Roasted Paneer Crumble: charcoal-grilled, generous, and balanced with lemon and oregano. Serves 2 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the paneer 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.
Add the paneer and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried oregano and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the fennel 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.
More from Greek
You might also cook
Greek 
Greek
Members
Greek
Garlic and yoghurt Prawn Salad
This Greek Salad leans on garlic and yoghurt to do the heavy lifting. We glaze the Prawn for...
Greek
Greek
Cauliflower Salad in olive and caper
Our tested Braised Cauliflower Salad: island, generous, and balanced with olive and caper....
Greek
Greek
Greek Aubergine Stir-Fry
This Greek Stir-Fry leans on honey and walnut to do the heavy lifting. We slow-cook the...