Baked Prawns, Fennel & YVC Persian Fetta
Prawns and cheese? Trust us. This recipe will change any reservations about combining the two. Don’t even consider leaving out the garnish, it’s the zingy surprise ending that makes it!
150g YVC Persian Fetta tub – drain oil and reserve for cooking
500gm 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 400gm tins of crushed tomatoes
zest of one lemon
1 tsp sugar
Salt flakes and cracked black pepper
50g salted butter
Juice of half a lemon
1 tsp Aleppo pepper or chilli flakes
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 sauce pan, 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.
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