Warren Elwin’s small plates are best shared around the table — Greek style
Ingredients
| 1 | Red onion |
| 100 g | Bacon |
| 3 cloves | Crushed garlic |
| 1 Tbsp | Oil |
| ½ cup | White wine |
| ¼ cup | Tomato puree |
| 400 g | Crushed tomatoes, (canned) |
| 1 Tbsp | Oregano |
| 1 tsp | Smoked paprika |
| ¼ tsp | Chilli powder |
| ½ tsp | Sugar |
| 1 | Lemon, zest & juice |
| 1 to taste | Salt & freshly ground pepper |
| 1 | Goat feta |
| 1 | Prawns, (as many as you require) (Main) |
Directions
- Gently fry red onion and bacon (both very finely chopped) and cloves crushed garlic in oil until soft — do not let it colour.
- Add white wine and boil until reduced by half. Add tomato puree, crushed tomatoes, oregano, smoked paprika, chili powder, sugar and the zest and juice of a lemon.
- Simmer the sauce until thick. Season to taste.
- Remove the tail shells from some whole prawns and open out tails with a sharp knife.
- Spread with soft goat's feta and season with pepper and grated lemon zest.
- Arrange prawns on top of a baking dish filled with the warm tomato sauce and grill until prawns are cooked.
- Serve with a squeeze of lemon juice and fresh oregano.