Oven Roasted Saganaki Food
PRAWN SAGANAKI
In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. We're raising the bar for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.
Provided by Angie
Categories Appetizers and Snacks Seafood Shrimp
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
- Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
- Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
- Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 19.7 g, Cholesterol 277.5 mg, Fat 11.5 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 967.5 mg, Sugar 11.7 g
SHRIMPS SAGANAKI (GREEK RECIPE)
This is a Greek starter recipe that is also eaten as an ouzo 'meze' (snack). It is a delicious dish that I'd only tried in restaurants but when I tried to make it at home I found out I made it as good and delicious. With a small alteration of adding pasta you can turn this dish into a delicious seafood pasta dish.
Provided by MURDERSHEWROTE
Categories Appetizers and Snacks Seafood Shrimp
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
- Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
- While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
- When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 10.1 g, Cholesterol 223.1 mg, Fat 26.6 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 10.6 g, Sodium 1035.3 mg, Sugar 6.7 g
FLAMING GREEK CHEESE (SAGANAKI)
This flaming cheese ritual was started by restaurateurs in Chicago, who encouraged customers to yell, 'Opa!' as the plate was being ignited. You can recreate the tradition at home in minutes, whether you'd like to spark up a little romance with an old flame on date night or just try a fast and fun cheese dish on a chilly weeknight. Serve with sliced fresh or grilled bread.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 13m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 15 g, Cholesterol 61.2 mg, Fat 25.4 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 11.2 g, Sodium 543.5 mg, Sugar 0.1 g
OVEN ROASTED SAGANAKI
Fifteen minutes in the oven and these cheeses are transformed into hot savory mezethes, appetizers, or even side dishes. Feta and kasseri cheeses are most common. A saganaki is a small, two-handled pan, which gives its name to these oven- or stove-to-table dishes that use it. In the market, look for small paella pans or small au gratin dishes. Taken from Nancy Gaifyllia, former About.com Guide.
Provided by alligirl
Categories Cheese
Time 20m
Yield 1 ramekin, 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F (190°C).
- Place the slice of feta cheese in a small oven-proof serving dish.
- Sprinkle the oregano over the cheese and add a grind of black pepper; drizzle with olive oil.
- Cook for 12-15 minutes depending on the thickness of the cheese slice, and serve hot with pita wedges.
Nutrition Facts : Calories 59.7, Fat 6.8, SaturatedFat 0.9, Sodium 0.1
CLASSIC SAGANAKI WITH OLIVES AND LEMON
Steps:
- Rinse cheese slices under cold water (do not pat dry). Coat with flour. Heat oil in heavy large skillet over medium-high heat until almost smoking. Add cheese and cook until beginning to brown, about 1 minutes per side. Transfer to plates.
- Squeeze lemon over cheese; sprinkle with oregano and pepper. Serve with tomatoes, pita and olives.
BROILED BRANDY SAGANAKI
Most saganaki seems to be fried with ouzo. Thought this might be a good alternative for those who don't want to "fry" or don't have ouzo on hand. Got this recipe from "Food Festival USA" cookbook. Haven't tried it yet, but it sounds good! Posted for ZWT II - Greece
Provided by Mrs Goodall
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place cheese on a buttered broiler pan. Pour on melted butter. Broil 4 - 6 inches from heat until cheese is bubbly and golden.
- Warm brandy in microwave or small sauce pan.
- Place cheese in ovenproof dish to flame before serving.
- Pour warmed brandy over hot cheese and ignite immediately.
- Squeeze lemon over cheese as flame begins to die.
Nutrition Facts : Calories 48.5, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 33.9, Carbohydrate 0.3, Sugar 0.1, Protein 0.1
HALLOUMI SAGANAKI
Halloumi is pan-fried in olive oil and finished with fresh lemon juice and dried oregano for a tangy, salty, and savory meze. Serve with crusty bread for mopping up the pan juices.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat olive oil over medium heat in a large skillet big enough to fit all halloumi slices.
- Once oil is hot but not smoking, add halloumi. Cook until well browned on the bottom, about 4 minutes. Flip and cook the other side until browned, about 3 minutes. Pour lemon juice over browned halloumi and let reduce slightly.
- Remove from heat and sprinkle with oregano. Serve hot.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 4.9 g, Cholesterol 46.8 mg, Fat 22.5 g, Fiber 1.5 g, Protein 13.6 g, SaturatedFat 10.3 g, Sodium 687 mg
GREEK SAGANAKI
Serve this pan-fried feta cheese with slices of ripe, red tomatoes and lemon.
Provided by Elizabeth Chorley
Categories Appetizers and Snacks Cheese
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 18.5 g, Cholesterol 97 mg, Fat 20.4 g, Fiber 1.7 g, Protein 12.1 g, SaturatedFat 9.8 g, Sodium 655.5 mg, Sugar 4.9 g
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