Seafood Recipes

Prawn Saganaki
Serves 4

600g green (uncooked) prawns, tails off
1 large brown onion, diced
1 tablespoon dried oregano
1 small red chilli, deseeded, finely chopped
1 clove garlic (or equivalent minced garlic)
1 red capsicum, diced
4-5 lge tomatoes (I grate mine but this can be messy so you can dice them)
100g - 200g greek feta (depending on how much you luuuurve it)

In a very large frypan heat some olive oil until medium heat. Add onion, garlic, oregano and chilli, saute until onions are soft.
Add prawns and cook until starting to go opaque. Add capsicum and saute with prawns for approx 2 mins. Add tomatoes and simmer until prawns are done and tomatoes have cooked down, approx 5 mins.
Remove from heat and crumble feta into pan, stir through and serve!
mmmm works best with a crisp, chilled glass of sauvignon blanc and crusty bread to mop up the sauciness.


Hearty Tuna Mornay

90g butter
1 onion, chopped
6 tablespoons flour
2 – 3 cups milk
1 x 425g tin tuna in springwater
1 cup breadcrumbs (fresh or dry)
Juice of 1 lemon (or equivalent bottled lemon juice) – Optional, works fine without.
4 hardboiled eggs, chopped
½ cup grated cheese
Melt butter in a large saucepan. Add chopped onion and cook in pan until transparent. Stir in flour and cook for 1 min. Remove pan from heat and stir in milk, a splash at a time until all combined into thick cream consistency. Return pan to heat and bring mixture to the boil, stirring until thickened. Add cheese and tuna and stir until broken up. Add breadcrumbs, lemon, eggs, salt and pepper to taste. Stir until combined and heated till hot for serving.