Some plums from mums and some basil and shiso from the garden make this one hell of a sweet and salty treat! Watermelon and fetta was the original sweet & salty treat for me, I loved it as a child and I still enjoy it to this day. Traditionally saganaki is served with a wedge of lemon (which is yum!), but this version is great to share with other savoury mezedes and it must be eaten piping hot!
SAGANAKI WITH PLUM, BASIL AND HONEY
PROVISIONS
- ¼ cup polenta
- 100g saganaki (Greek frying cheese)
- 4 tbsp butter
- Splash olive oil
- 2-3 sour plums, cut in half, seed removed
- 2 tbsp honey
- 3 sprigs basil
- 4 shiso leaf (optional)
- 1 tbsp toasted hazelnut (optional)
- ¼ tsp freshly grated nutmeg
METHOD
- Place a small heavy based frypan over a medium heat.
- Pour polenta onto a small flat dish, press cheese into polenta to coat both sides.
- Add 2 tbsp butter to the pan, let it brown slightly, then add a splash of olive oil.
- Add cheese and fry on each side until golden and toasted. Place onto a warm serving dish.
- Rinse the pan under cold water.
- Place it straight back onto the heat. Add remaining butter into the pan and place the plums cut side down, cook for 1 minute, add honey then pour straight over your cheese.
- Garnish with torn basil, shiso and hazelnuts. Freshly grate over nutmeg and serve immediately.