Coygimwch Dell Patagonia (Prawn Patagonia)
Yield
8 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
cauliflower florets
|
*
|
| 1 | pint |
bechamel (white) sauce
thick |
*
|
| 1 | cup |
double cream
|
|
| ½ | pound |
shrimp
peeled |
|
| ¼ | pound |
cheese
caerphilly |
|
| 1 | teaspoon |
garlic salt
|
|
| 1 | tablespoon |
ketchup
|
|
| 1 | teaspoon |
celery salt
|
|
| 1 | teaspoon |
bay leaves
ground |
*
|
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
cauliflower florets
|
*
|
| 473 | ml |
bechamel (white) sauce
thick |
*
|
| 237 | ml |
double cream
|
|
| 226.8 | g |
shrimp
peeled |
|
| 113.4 | g |
cheese
caerphilly |
|
| 5 | ml |
garlic salt
|
|
| 15 | ml |
ketchup
|
|
| 5 | ml |
celery salt
|
|
| 5 | ml |
bay leaves
ground |
*
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
dry mustard
|
|
Directions
Cook small cauflower untill the florettes are soft, but still firm.
Break the florettes and put a desertspoonful into individual hors d'oeuvres dishes or an oven proof dish.
Keep hot.
Make a pint of Bechamel sauce using Welsh butter to Panada consistency.
Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper.
Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently.
Do not boil.
Pour the mixture over the cauliflower and grill until golden brown.
Pipe creamed potatoes around the individual portions.
