Thursday, April 1, 2010

greek prawn and fetta bake

We have been on a Mediterranean mode last week. I made arancini , we had a Mediterranean BBQ lunch which I wrote about in my last post and I made this prawn and fetta bake. Because what would a Mediterranean food craving be with out fetta, right?

I decided to make this because other than the fetta, we already have the ingredients in our pantry and/or fridge. And I have fresh oregano in our herb garden. I also wanted to try this recipe out because I have never made a rice dish with fetta. Fetta for me was always for salads and four-cheese pizza. (Doing a Homer Simpson now and going "Four-cheese pizza..."*drool*)

So yes, this is a rice dish. I am after all, an Asian who has to have rice as often as she can. Although now, I have it in any form I can and not just steamed or fried like in the good old days. And yes it is again from one of my favourite cookbook, the essectial rice cookbook.

I found that this was relatively easy to make, it was really delicious and the family gave it a thumbs up.  Although if you want to feed the family quickly this might not be the thing to make as it takes about 50 minutes to cook. Plus if you are like me who does not cut and chop as fast as the celebrity chefs it might take you a bit longer to prepare. But if you do have the time, this is a good one to make. And lastly don't be lazy like me, crumble the fetta well.

Greek Prawn and Fetta Bake
(the essential rice cookbook, murdoch books, 2005)

Preparation time: 20 minutes
Total cooking time: 50 minutes
Serves 6-8

2 tablespoons extra virgin olive oil
1 red onion, choppped
3 garlic cloves, crushed
1 teaspoon ground cumin
3 tablespoons chopped oregano
2 tablespoons red wine vinegar
3 cups (660g/ 1 lb 5 1/2 oz) risotto rice
2 x 400 g (13 oz) tins chopped tomatoes
1 1/2 tablespoons tomato paste (puree)
1/4 cup (35g/1 1/4 oz) currants
1 litre (32 fl oz) chicken stock
1 kg (2 lb) raw prawns (shrimp), peeled and deveined, tails intact
250 g (8 oz) fetta, crumbled

  1. Preheat the oven to moderately hot 200⁰ C (400⁰F/Gas 6). Lightly grease a 30 x 23 cm (12 x9 inch) ovenproof dish.
  2. Heat the oil in a large heavy-based frying pan, add the onion and cook over medium heat until softened not browned. Add the garlic, cumin and 1 tablespoon of the oregano. Pour in the vinegar, cook for a further minute, then add the rice, stirring to coat. Add the tomatoes, tomato past, currants and the stock and season. Bring to the boil  and pour into the ovenproof dish. Cover with foil and bake for 30 minutes, or until rice is soft.
  3. Add the prawns, poking them in under the rice, then sprinkle with fetta and the remaining oregano, and bake for a further 10 minutes. Serve with a salad.

1 comment:

  1. This looks awesome. Of course, feta is good on anything!


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