OnTap Magazine

GREG’S FAVOURITE DISH: FETA PRAWN PASTA INGREDIENTS 150g de-shelled medium prawns (8 prawns) 80g feta 6g minced garlic 8 calamata olives, pitted and cut in half 125g fusilli 10ml olive oil 10g butter 80g chopped raw tomato 2g dried basil 4g white pepper 4g salt 50ml cream 4g coriander, finely chopped. 25ml of dry white wine Step 1 Melt the butter with the olive oil. Step 2 Add the garlic and tomato, fry for 2 minutes. Step 3 When the tomato is soft add the prawns, basil, salt and pepper. Step 4 Once the prawns have turned pink, add the white wine and olives, cook for one more minute. Step 5 Add cream and feta. Step 6 Add cooked pasta and lastly add the chopped coriander and toss. Step 7 Serve in a pasta bowl with a chilled can of Afro Caribbean Garth's Duvet, a Belgian Golden Strong Ale brewed in homage to Duvel. METHOD ontapmag.co.za | Summer 2024 | 53