Saganaki is basically a Greek cheese that’s been pan fried. It has a gorgeous crispy crust on the outside and it’s soft melted cheese on the inside. It’s topped with a squeeze of lemon to cut through the richness. It makes the perfect appetizer to start any meal. This version is flambeed with brandy which is not traditional but adds another layer of flavour. Serve it with black kalamata olives, a crisp salad and crusty bread for an amazing experience.
Place all purpose plain flour in a plate, dip the cheese in cold tap water then coat cheese in flour. Shake away any excess.
In a pan (non stick or otherwise) on medium heat, add the olive oil. Once hot , place the saganaki cheese slices and leave to gently brown to a nice golden brown colour. Add cracked black pepper and flip over once the underside is brown. (check it first, you don’t want to over cook it). Once flipped, add a little more cracked pepper and continue to cook until evenly golden brown.
To flambé, (Flambe only if you’re experienced. For safety, keep a frying pan lid ready to put out fire. Never put out fire with water). If you’re not experienced, skip to step 4.
Take the pan away from the fire and pour in the brandy.
Turn up the heat and return the pan to the fire. It will ignite so be careful. If it doesn’t ignite tilt it a little towards the flame.
If playing it safe without flambéing, turn heat to low. Take the pan away from the fire and pour in the brandy. Return the pan back to the low heat fire and let the alcohol evaporate without flame.
Once the flames disappear, add the olives in the pan juices and roll them a little, just to warm them up, approx. 20 seconds.
Serve on warm plates immediately, add the olives and squeeze lemon juice.
Perfect with a crisp salad and crusty bread.
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