Originating from the Greeks, Saganaki is a beautiful silky hard sheeps milk cheese, similiar to the flavours of feta/haloumi. A dish with only a handful of ingredients, less than five minutes to make. This my friends is the messiah of all cheese starters/snacks apart from this brie fondue of mine. It goes swimmingly well with a olive and tomato greek style salad or a big green garden salad.
Inspired by one of my favourite Sydney dinner’ at The Apollo restaurant (check out that post here)
Hope you enjoy
1 Pack Saganaki Cheese dusted in plain flour
1 Tsp Dried Oregano Leaves or Mixed Herbs
1. Grab a frying pan, add a good glug of olive oil. Heat until oil is hot.
2. During this time, slice the saganaki cheese in half, the cheese should be about 0.5cm slices (mine came pre-sliced) then dust in some plain flour. The flour keeps the cheese firm.
3. Pop in hot frying pan, then turn to medium and let it sizzle for 1 – 2 minutes each side. Once flipped sprinkle with oregano.
4. Saganaki cheese should be browned on each side, take off the heat. Add juice from half a lemon, then drizzle with honey and let it bubble.
5. Serve with wedge of lemon