Wednesday, 14 December 2011

Potted Prawns - an easy starter

Serves: 8  - can easily be made a day or two in advance and kept refrigerated.    
300g (approx. 10 ozs.) unsalted Butter and a good large pinch of Cayenne and Nutmeg
900g ( almost 2lbs.) cooked shelled prawns
1/2 - 1 lemon - juice (taste and add extra if necessary)
approx. 3tbsp chopped flat-leaf parsley or corriander
freshly ground black pepper       
Small amount of smoked salmon strips to decorate plus one or two coriander/parsley 

1.  Lightly grease with a little of the butter, 8 ramekins or pretty small dishes.
2.  Mix together, in a large bowl, the shelled prawns, lemon juice, parsley/coriander and a good grinding of black pepper. Taste.
3. Press some of the mixture gently into each of the ramekins.
4. Melt the butter, over a lowish heat, with the spices, cool slightly and pour some over each filled ramekin.

If you want to make Melba Toast to serve ............
Toast some sliced bread on both sides. 
Cut through each slice between the two toasted sides, 
so you end up with eight very thin pieces. 
Scrape any soft bread from the surface. Spread with butter and toast again. 
The toast will then curl up. 
Serve with lovely home made soda bread and butter or a good sliced brown bread, 
buttered and  toasted - - if you fancy :) ........ Can also serve with cornichons/small gherkins, small white onions, and watercress salad with a little vinaigrette.

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