How it pans out
I AM a big fan of one-pan meals. I don’t much care which pan (or pot); anything that limits the amount of cleaning up afterwards is a winner in my book.
The concept is embraced by many countries – most Asian nations favour the wok to create the majority of their dishes, of course, but there are many examples of one-pan meals from around the globe.
Pot roast, hot pot, casserole and risotto are all examples. Some, like the Spanish classic, paella, are named after the pan used to cook the dish.
The Greeks also name a one-pot dish, saganaki, after the two-handled pan, or sagani, used to create it.
Traditionally, saganaki is simply fried cheese, usually haloumi or sheep’s milk feta.
But my favourite is prawn saganaki, a colourful blend of vegetables, parsley, prawns and feta that is delicious on its own or served with a loaf of crusty bread.
A cast-iron skillet will suffice if you don’t own a sagani.
2 tbs olive oil
2 small brown onions, peeled and diced
2 large cloves garlic, peeled and minced 500g medium-sized green king prawns, peeled, deveined, tails on
1/2 each red and green capsicum, seeds and pith removed, diced
2 tsp chopped fresh oregano leaves of half a bunch flat-leaf parsley, divided 2 diced tomatoes, seeds removed
100g sheep’s milk feta, crumbled juice of a lemon
Heat oil in pan over medium heat.
Add onions; cook for 4-5 minutes, stirring, until soft. Add garlic and cook for a minute longer.
Add prawns and capsicum, cook until prawns turn pink. Preheat grill to medium. Add tomatoes, oregano and half the parsley to the pan and cook for a further 2 minutes. Season to taste with salt and pepper.
Top with feta and place under grill until feta is heated through, about 2-3 minutes. Sprinkle with lemon juice, add remaining parsley and serve immediately.
Saganaki is a delicious one-pan Greek dish.