Prepare to be blown away by this recipe for Tomato Prawn Bake with crumbly feta cheese

1 tablespoon extra virgin olive oil
1 clove garlic, minced
800g tinned, chopped tomatoes
several stems fresh oregano, de-stalked and roughly chopped
1 teaspoon sugar
1/4 teaspoon red chilli flakes
400g deveined and shelled prawns, tails on
100g feta

For the fennel butter:
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 red chilli, deseeded and finely diced
1/2 teaspoon fennel seeds
zest of 1 lemon
pinch of sea salt flakes

How to
Heat the oil in a saucepan and sauté the garlic for a minute or two. Add the chopped tomatoes, oregano, sugar and chilli. Season with salt and pepper and simmer on a medium high heat for about 20 minutes until thickened.

Transfer the tomato sauce to an ovenproof baking dish and lay the prawns on top. Press them in half way and season lightly with salt. Scatter over the feta, drizzle with a little extra olive oil and bake in a 200º C oven for about 15-20 minutes. The feta needs to be slightly browned and the prawns cooked through.

To make the fennel butter, melt the olive oil and butter together in a small saucepan. Add the chilli, fennel seeds and lemon zest. Once the butter is foaming, stir through a pinch of sea salt flakes and drizzle over the prawn bake. Serve with buttery bruschetta breads or a crusty baguette.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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