Saganaki Recipe
An Original Recipe by Lorraine Elliott, adapted from Blanca Honeysuckle
Recipe Overview
Preparation time: 3 minutes
Cooking time: 6 minutes
Serves: 2 as an appetiser (or 1 because it's that good!)
Ingredients Needed
For Cheese
- 170g/6oz - 230g/8oz Kefalograviera or Kefalotyri cheese
- 2 tablespoons flour
- 2 tablespoons olive oil
For Sauce
- 200g/7oz ajvar (mild)
- 1-2 tablespoons honey
- 1/2 teaspoon chilli powder
- 3 tablespoons water
- Salt and pepper
To Serve
- 1 teaspoon dried oregano
- 1 teaspoon chilli flakes
- 2 lemon cheeks
Step-By-Step Instructions
Step 1 SAUCE - Blend the ajvar, honey, chilli and water together until smooth. Season with salt and pepper.
Step 2 FRY - Place the flour in a shallow bowl. Rinse the cheese under cold water and dredge in the flour coating well on both sides. Heat a cast iron frying pan on medium heat and add oil. Fry cheese for 2.5 minutes or until golden and then turn over and fry for another 1.5 minutes. Add the ajvar mixture around the cheese and allow to heat up in the pan for a minute or two. Sprinkle oregano and chilli flakes over and serve with lemon cheeks.
Personal Note
This Saganaki is done in no time. I had put aside an hour to shoot it from beginning to end but that morning I thought about it. In reality it could be done in 15 minutes!
You see we had a noon appointment with our favourite pest control gal Nathaly from Pesty Girls. She is the clever pest controller that solved our year long mystery of the moth invasion that all of the other pest controllers couldn't figure out. I couldn't remember if I could cook while she was here doing her annual pest treatment so I decided to see if I could get this done quickly before she arrived in an hour's time.
Even with shooting prep and process photos it was 15 minutes tops which means 10 minutes for everyone else that doesn't have to set up shots and lighting!
So tell me Dear Reader, have you ever made saganaki at home? Do you have a favourite Greek cheese?