Baked Prawns, Fennel and YVC Persian Fetta

serves: 4

Prep: 35 mins

Cook: 30 mins

ingredients

    • 150g YVC Persian Fetta – drain oil and reserve for cooking
    • 500g prawn tails – uncooked
    • 2 small fennel bulbs (or 1 large)
    • 4 cloves garlic – minced
    • 1 tsp fennel powder
    • 1 tsp cumin powder
    • 1 tbsp tomato paste
    • 150ml Ouzo or Pernod
    • 2 x 400g tins of crushed tomatoes
    • zest of one lemon
    • 1 tsp sugar
    • Salt flakes and cracked black pepper

Garnish

    • 50g salted butter
    • Juice of half a lemon
    • 1 tsp Aleppo pepper or chilli flakes
    • Fennel fronds

method

  • Heat oven to 200 degrees.
  • Remove core and fingers from fennel, reserving fronds for garnish, then finely slice remainder. In a large, deep frypan, add the reserved oil and gently sauté the sliced fennel, adding the garlic once it starts to soften. Cook for a further 5 minutes or so.
  • Stir in the tomato paste and add Ouzo/Pernod. Bubble gently for 2-3 mins.
  • Add the tomatoes, lemon zest, sugar, salt and pepper.
  • Simmer for about 15 minutes or until the sauce starts to thicken. Add a little water if needed.
  • Place the sauce into a baking dish and press the prawn tails gently into the mixture, leaving the tails poking out a little.
  • Gently crumble the Persian Fetta over the mixture and place in the oven for 20-25 minutes.
  • Whilst prawns are in the oven, melt the butter over a low heat in a small saucepan, adding the lemon juice and chilli flakes. Cook slowly until the mixture starts bubbling 2-3 mins.
  • Remove cooked prawn dish from oven and drizzle over butter mixture. Garnish with fennel fronds. Serve with crusty bread.
Persian Fetta
350g & 500g

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