This is a signature Ashes family recipe and it is right on the money. It tastes amazing, it’s warm and it’s filling.
Whether you use saganaki cheese or feta comes down to whether your name is Rob Ashes or Debbie Ashes. When I asked Rob about using saganaki, he said ‘nah, shit doesn’t melt’.
Deb feels the opposite and generally sneaks saganaki into the dish mid-oven. So perhaps this is a compromise and you should use a bit of both.
The other point to make is that if you can find packets of uncooked garlic prawns (the John West variety), get these and eliminate the garlic from the dish.
Otherwise, enjoy what is a fabulous dish and one I have thankfully enjoyed many times at the Ashes dinner table.
1kg medium prawns, shelled
3 ripe tomatoes, diced
2 tbsp olive oil
2 onion, finely diced
2 cloves garlic
250gm feta cheese, sliced
250gm saganaki (or feta), sliced
2 tsp sugar
1 bay leaf
½ c olives
Good handful of coriander, chopped
Slices of sourdough
Salt and pepper
- In a saucepan, saute the onions win the olive oil. Add the diced tomato, garlic (if using), bay leaf, sugar, olives and salt and pepper and enough water to keep moist and cook on a medium-low heat for at least 30 minutes.
- Heat the oven to 180c.
- Add the prawns and cook for a few minutes.
- Remote the saucepan from the heat and transfer the mixture to a casserole. Sprinkle the coriander over and then spread thin slices of the feta cheese on top. Top with sourdough bread and top with saganaki slices (or feta).
- Cook in the oven until the saganaki cheese has melted (or should have melted). 10 to 15 minutes.