Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 25 MINS COOK 20 MINS ¼ cup olive oil

1 red onion, sliced

4 large toma­toes, chopped

2 tbsp oregano leaves, plus ex­tra to serve

1 tsp su­gar

½ cup white wine

500g large green prawns, peeled, heads and tails in­tact

¼ cup ouzo (Greek liqueur)

200g fetta, crum­bled lemon wedges, bread, to serve

ONE Heat half of oil in a large flame­proof casse­role dish on medium. Cook onion for 3-4 mins, or un­til ten­der.

TWO Add tomato, oregano and su­gar. Cook, stir­ring, for 3-4 mins, or un­til tomato be­gins to soften. Stir in wine and bring to a sim­mer. Cook for 2-3 mins, or un­til re­duced by half. Re­move from heat and set aside. THREE Pre­heat grill on high. Mean­while, heat re­main­ing oil in a large fry­ing pan on medium. Cook prawns for 30 secs each side, or un­til they just be­gin to colour. Add ouzo to pan, stir­ring, and re­move from heat.

FOUR Trans­fer prawns and pan juices to tomato mix­ture, mix­ing well. Sea­son to taste. Scat­ter over fetta. Grill for

4-5 mins, or un­til fetta turns golden. Sprin­kle with ex­tra oregano leaves.

Serve with lemon wedges and bread.

Note: You could use tinned diced toma­toes in­stead of fresh.


Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.