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Greek
Glazed Mushroom with lemon and oregano
The kind of Greek plate you make on repeat. lemon and oregano, a proper glaze, and a finish of...
Greek · Snack
Pan-Seared Paneer with lemon and oregano
This Greek Flatbread leans on lemon and oregano to do the heavy lifting. We sear the Paneer 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 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 sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red wine vinegar and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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