Saganaki is a quick and easy recipe for the summer. Temperatures are important. You want cold cheese, a hot pan, and don't you dare move that cheese around.
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Serves
4
Kefalograviera
Plain Flour
Honey
Lemon
Ouzo
Dried Oregano
Olive Oil
Sea Salt
For The Peach & Thyme Salsa:
Peach
Thyme
Serves
4
Kefalograviera
Plain Flour
Honey
Lemon
Ouzo
Dried Oregano
Olive Oil
Sea Salt
For The Peach & Thyme Salsa:
Peach
Thyme
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Classic Saganaki:
Step 1.
Begin by making your honey liquid. Place honey, half your lemon juice and ouzo in a jar and shake super hard to bring together. Leave to the side.
Step 2.
Place a heavy small pan over a high heat. While the pan heats up, add the kefalograviera to the plain flour and cover, before dusting off the excess. Once the pan is hot, add the olive oil and then place the floured cheese on top.
Step 3.
Let the cheese sizzle for 2 mins or until you see a caramelised crust start to form around the sides. Using a thin spatula, aggressively push under cheese and flip. Cook for another min before pouring half your honey liquid in. Let the liquid cook for half a min before taking it off heat and finishing with a squeeze of lemon and dried oregano.
Step 4.
Repeat process with second piece.
For The Peach & Thyme Topping:
Step 5.
For the peach salsa, dice your peach and add it to a bowl with the thyme leaves, lemon juice and salt. Set aside.
Step 6.
To serve, plate up the cheese with a good spoonful of your peach salsa
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