Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    WHAT'S for DINNER?

    Mar 30, 2020 4 minutes

    SAGANAKI PRAWNS

    PREP AND COOK TIME 45 MINUTES SERVES 4

    2 tablespoons extra virgin olive oil
    1 (150g) red onion, sliced thinly
    2 cloves garlic, chopped finely
    400g can cherry tomatoes
    4 (400g) red bullhorn or banana chillies, seeds removed, chopped
    4 sprigs lemon thyme
    1 fresh bay leaf
    ½ cup (125ml) white wine
    100g Greek fetta
    16 (600g) large green prawns, peeled, cleaned
    Flat–leaf parsley, risoni and lemon wedges, to serve

    1 Preheat the oven to 220°C/200°C fan.

    Heat oil in a medium pan over medium-high heat. Add the onion and garlic; cook, stirring, until starting to soften. Add the tomatoes, chillies, thyme and bay leaf; cook for a further 2-3 minutes. Add the white wine and simmer, uncovered, for 5 minutes. Crumble the fetta over the top.

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food1 min read
    Dip It Real Good
    PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cu
    The Australian Women’s Weekly Food2 min read
    Masthead
    EDITOR Frances Abdallaoui EDITORIAL DIRECTOR ARE MEDIA BOOKS Sophia Young CREATIVE DIRECTOR Joshua Beggs FOOD EDITOR Sandy Goh CONTENT EDITOR Chanel Gellin SENIOR DESIGNERS Leisa Demerdash, Madeleine Wright CHIEF COPY EDITOR Georgia Moore COPY EDITOR
    The Australian Women’s Weekly Food1 min read
    Comfort Cuisine
    While meaty stews are often the comfort food of choice when the weather gets chilly, a big bowl of lentil soup is a great vegetarian substitute. Lentils have the second-highest ratio of protein per kilojoules of any legume, after soybeans, and are ri

    Related Books & Audiobooks