Saganaki refers to pan-fried cheese. Any firm cheese can be used, such as sheep’s milk kefalotiri, although certain types of feta or haloumi are also suitable TO DRINK:…
Print Recipe Smoky prawns with zesty aïoli Serves: 4 Cooking Time: 45 mins Ingredients 60ml (¼ cup) olive oil 15ml (1 tbsp) smoked paprika 3 large garlic cloves, peeled and roughly chopped zest and juice of 1 lemon sea salt and freshly ground black pepper, to taste 16 large prawns, deveined Aïoli 250ml (1 cup)
The word gravadlax comes from “grav” meaning grave and “lax”, which is salmon. The fish was originally salted, fermented and buried in sand. Today, of course, it tastes…