Saganaki - Two ways

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Saganaki - Two ways

Saganaki Two ways

No matter which way you choose to serve it, this Saganaki will be devoured in 1 minute flat. 

 

Saganaki with Garlic and Lemon

INGREDIENTS 
200g Kefalotyri cut into 5mm fingers * see note 
2 crushed Garlic Cloves
1 Lemon
Plain Flour

METHOD
Place the cheese in cool water then dredge into plain flour, shaking off the excess flour. This will help the saganaki form a nice golden crust and hold its shape when fried.
Dry-fry (no oil) the fingers in a hot pan for 1 minute.
Turn and put the crushed garlic on each of the fingers.
Remove from the pan and serve immediately with lemon juiced over the top.

 

Saganaki with Honey and Figs

INGREDIENTS
Kefalotyri cut diagonally into 2 triangles * see note 
Plain Flour
100ml of great honey
Fresh Australian Figs 

METHOD

Place the cheese in cool water then dredge into plain flour, shaking off the excess flour. This will help the saganaki form a nice golden crust and hold its shape when fried.
Into a small heavy-bottomed pan add some olive oil.
As soon as the oil heats add the cheese.  Fry for a few minutes, flipping carefully with a spatula until nicely coloured.
Serve immediately with fresh figs and drizzle with honey.

 
*Note: Look out for Artemis Kefalotyri Saganaki in our 2018 cheese club. 
Be part of our Cheese Club here  http://bit.ly/2vpwLMn
Image, video and recipe courtesy of www.willstudd.com

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  • Lauran Hofman
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