How it pans out

Central and North Burnett Times - - TASTE - with Maggie Cooper Con­tact Maggie at mag­gies.col­umn@big­

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.

Prawn saganaki:

Serves 4


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.

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