Greek Saganaki Food

PRAWN SAGANAKI

Steps:

• Heat the olive oil on medium heat in a large deep frying pan. Once heated through add the onion, garlic and chillis. Allow the mixture to soften and become translucent after a few mins.
• Add the prawns and saute gently for a few mins.
• Add the ouzo, tomatoes, parsley, salt and pepper and allow the mixture to come to a boil. Once it reaches boiling point, turn the temperature down to a medium-low simmer. Cook for 10 mins.
• Transfer the prawn saganaki mixture to oven-safe ceramic bowls and crumble the feta on top. Place under a hot grill (broiler) until the feta melts and oozes into the sauce.

SAGANAKI (FRIED CHEESE) GREEK STYLE

Steps:

• Cut the cheese into strips 2 " wide and 1/2" thick.
• Place strips one by one under the cold water tap and coat lightly with flour, set aside until you have dredged all the strips.
• Heat oil in a heavy skillet and pan fry the cheese, turn once until golden brown on both sides.
• Remove dab with paper towels and serve immediately with lemon wedges.

GREEK SHRIMP (PRAWN) SAGANAKI RECIPE WITH FETA CHEESE (GARIDES SAGANAKI)

Steps:

• To prepare this Greek shrimp saganaki recipe start by peeling and cleaning the shrimps.
• Continue preparing the sauce. To prepare the sauce for this shrimp saganaki recipe, dice the fresh tomatoes in small cubes and let them strain in a colander, so that no excess water is added to the sauce.
• Begin with the sauce for the shrimp saganaki. Heat the olive oil over medium-high heat, add the chopped onion and sauté for 1 minute. Stir in the chopped garlic, chilli peppers and season with salt and and pepper. Sauté all the ingredients together for 1 more minute. Add the chopped tomatoes, cover with the lid, bring to the boil and let simmer for approx. 5 minutes, until the sauce thickens a little bit.
• In the meantime sauté the shrimps for this shrimp saganaki recipe. Season the shrimps with salt and pepper on both sides. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the shrimps, sauté for 1 minute and deglaze with the ouzo.
• Pour the sauce in the saucepan along with the shrimps and stir. Top the shrimp saganaki with the crumbled or cubed feta cheese, place the lid on and cook for 2 more minutes, until the feta slightly melts.
• Garnish the shrimp saganaki with chopped parsley or dill and serve while still hot. Enjoy this traditional Greek shrimp saganaki recipe with a cold glass of ouzo!

GREEK FETA SAGANAKI

Steps:

• Slice your feta into small squares, about 2×4 inches- you should be able to get 8 slices out of the 8 ounces.
• In a small bowl- beat egg with oregano. Dip each slice of feta in egg, shake of excess and coat with flour till evenly covered.
• In a large frying pan- heat olive oil over medium heat. Quickly cook cheese in oilve oil, until golden on both sides. Pat dry with paper towels.
• Arrange feta on a large (& pretty) plate with thick tomato slices, season with S & P, garnish with basil.
• Enjoy!

SAGANAKI - GREEK FRIED CHEESE

Steps:

• Take the slice of cheese and dip it in cold water, then in white flour, shaking to remove excess and smoothing it with your fingers.
• Heat 1 tablespoon of olive oil in a small pan under medium heat. Once hot, place the cheese in the pan and fry for about 2 minutes than flip carefully (I use a thin rubber spatula). Be careful not to let the crust slide off. Fry on the other side for about 2 minutes. The crust should be golden.
• Remove from pan and place on a plate, squeeze some lemon over it and serve right away.

FLAMING GREEK CHEESE (SAGANAKI)

Steps:

• Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
• Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
• Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

GREEK SAGANAKI

Steps:

• Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
• Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
• Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

GREEK SAGANAKI

Steps:

• Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the dish, reserving 1/4 cup of the brandy, and dredge in the seasoned flour, coating completely.
• In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice, to taste. Remove from the pan and serve with the pita bread and olives.

GREEK SAGANAKI

Steps:

• Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives.