Father’s Day Hosting with Amanda Cordony
Entertaining
|Aug 27
Hosting is my happy place, and this Father’s Day I’ll be spending Sunday lunch with my favourite people.
The first BBQ for the season, fresh green prawns, with a simple, vibrant Greek‑style salsa. The whole family gathered around the table, good food, and that unmistakable, joyful feeling in the air. This year, the fresh, coastal notes of CIRCA’s Oceanique drift through the air, carrying the scent of a new season and the magic of gathering.
Burnt Butter and Oregano Prawns with Greek Salad
Prep time: 15 minutes | Cook time: 6 minutes | Serves: 4
Ingredients
For the prawns:
400–500 g (12-14) large green prawns, butterflied, heads removed, intestinal tract removed
60 g unsalted Butter
½ tablespoon dried Oregano
1 Garlic clove, finely chopped
1 Heirloom Tomato, seeds removed, finely diced
1 Lebanese Cucumber, seeds removed, finely diced
1/4 cup pitted Kalamata Olives, quartered
1/4 Spanish Onion, finely diced
1 tablespoon Extra Virgin Olive Oil
Salt and freshly cracked Black Pepper, to taste
1 tablespoon fresh Oregano leaves
50 g Feta, crumbled
1 Lemon, cut into wedges, to serve
Method
In a medium bowl, combine Tomato, Cucumber, Olives and Onion. Drizzle with Olive Oil, season with Salt and Pepper, then set aside.
In a small saucepan over medium heat, melt the Butter until golden and nutty. Stir in the dried Oregano and Garlic, cooking for 30 seconds. Take of the heat and set aside.
Preheat a barbecue or grill to medium - high. Arrange Prawns shell-side down and baste generously with the Burnt Butter mixture. Cook for 3-4 minutes, or until Prawns are opaque. There is no need to flip.
Place cooked Prawns onto a platter. Spoon Salsa over the cooked Prawns. Crumble over half the Feta, fresh Oregano leaves, and a squeeze of Lemon. Serve immediately, with remaining Salsa and Feta on the side.