Prawn bake with feta & fennel-chilli butter – Dianne Bibby

Dianne Bibbys Prawn & Tomato Bake with feta & fennel chilli oilPrawn bake with feta & fennel-chilli butter – Dianne Bibby

Dianne says: “Often the combination of the most unlikely ingredients can turn out to be surprisingly good. Conventional food rules tell us that fish and cheese shouldn’t be seen keeping company on the same plate. Prepare to be charmed by this Prawn bake with crumbly feta. Deconstructed, here’s what’s happening. A simple tomato and oregano sauce, succulent prawns with baked feta and a foaming fennel infused chilli-butter drizzle. Mouthwatering, right? As befits our balmy summer evenings, this is definitely one of those casual tapas-style dishes that needs to be enjoyed al fresco, with a glass of chilled wine and sourdough bruschetta to smooshz up the sauce.”

Prawn bake with feta & fennel-chilli butter

Serves 4

1 tablespoon extra virgin olive oil
1 clove garlic, minced
800g tinned, chopped tomatoes
several stems fresh oregano, de-stalked and roughly chopped
1 teaspoon sugar
1/4 teaspoon red chilli flakes
400g deveined and shelled prawns, tails on
100g feta

For the fennel butter
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 red chilli, deseeded and finely diced
1/2 teaspoon fennel seeds
zest of 1 lemon
pinch of sea salt flakes

Heat the oil in a saucepan and sauté the garlic for a minute or two. Add the chopped tomatoes, oregano, sugar and chilli. Season with salt and pepper and simmer on a medium high heat for about 20 minutes until thickened.

Transfer the tomato sauce to an ovenproof baking dish and lay the prawns on top. Press them in half way and season lightly with salt. Scatter over the feta, drizzle with a little extra olive oil and bake in a 200º C oven for about 15-20 minutes. The feta needs to be slightly browned and the prawns cooked through.

To make the fennel butter, melt the olive oil and butter together in a small saucepan. Add the chilli, fennel seeds and lemon zest. Once the butter is foaming, stir through a pinch of sea salt flakes and drizzle over the prawn bake. Serve with buttery bruschetta breads or a crusty baguette.

Michael’s wine recommendation – CLICK HERE

Klein Constantia Perdeblokke Sauvignon Blanc 2014Klein Constantia Perdeblokke Sauvignon Blanc 2014

Dianne BibbyDianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE

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February 18th, 2016|Categories: Recipes|Tags: , , |