Prawn Patagonia
Coygimwch Dell Patagonia
570ml (1 pint) Thick Béchamel Sauce
450g (1lb) Creamed Potatoes
225g (8oz) Peeled Prawns
1 Small Cauliflower
110ml (4fl oz) Double Cream
110g (4oz) Caerphilly Cheese
1 tbsp Tomato Ketchup
1 tsp Garlic Salt
1 tsp Celery Salt
1 tsp Ground Bay Leaf
1 tsp Turmeric
1 tsp Mustard Powder
Prepare the cauliflower and divide into florets.
Cook until soft, but still firm.
Divide and place into eight individual dishes or an oven proof dish.
Keep warm.
Combine the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, turmeric, mustard powder and a little freshly ground pepper.
Add to Béchamel sauce, mixing thoroughly.
Add the peeled prawns and the crumbled Caerphilly cheese and heat gently, do not boil.
Pour the mixture over the cauliflower and grill until golden brown.
Pipe creamed potatoes around the serving dish.
Servings: 8
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