Newspaper article The Daily Mercury (Mackay, Australia)

How It Pans Out

Newspaper article The Daily Mercury (Mackay, Australia)

How It Pans Out

Article excerpt


with Maggie Cooper

I AM a big fan of one-pan meals. I don't much care which pan (or pot); anything that limits the amount of cleaning up afterwards is a winner in my book.

The concept is embraced by many countries - most Asian nations favour the wok to create the majority of their dishes, of course, but there are many examples of one-pan meals from around the globe.

Pot roast, hot pot, casserole and risotto are all examples. Some, like the Spanish classic, paella, are named after the pan used to cook the dish.

The Greeks also name a one-pot dish, saganaki, after the two-handled pan, or sagani, used to create it.

Traditionally, saganaki is simply fried cheese, usually haloumi or sheep's milk feta. But my favourite is prawn saganaki, a colourful blend of vegetables, parsley, prawns and feta that is delicious on its own or served with a loaf of crusty bread.

A cast-iron skillet will suffice if you don't own a sagani. …

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