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Paneer Bisque in garlic and yoghurt
This Greek Bisque leans on garlic and yoghurt to do the heavy lifting. We braise the Paneer for...
Greek · Snack
Prawn Bites in feta and dill
Our tested Grilled Prawn Bites: sun-drenched, generous, and balanced with feta and dill. Serves 4 people with plenty to go around.
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. Grill over a medium-high heat, turning once, until nicely charred and cooked through.
Stir in the kalamata olives and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the spinach 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 oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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