Greek
Greek
Greek Lentil Broth
This Greek Broth leans on feta and dill to do the heavy lifting. We grill the Lentil for real...
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.
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